This is not a cooking blog. But I couldn’t resist. As a certified salad ignoramus (my repertoire is limited to tomatoes, salad greens and onions), I was thrilled to discover the joys of grated cauliflower when it was served to us at our friends’ home last Saturday. At first, it looked like rice with mint leaves and other veggies. But upon closer scrutiny (and tasting it), I was pleasantly surprised to savour a texture-rich, flavourful concoction that was a perfect complement to our grilled steak and sausages.
This version uses grated cauliflower as its base, but adds diced carrots, peppers, sun-dried tomatoes and kalamata olives to name a few, and is taken from www.cookincanuck.com. Get the full recipe here. We served it with grilled salmon with cajun. And love, of course.
Let all that you do be done in love.”
(1 Corinthians 16:14)