for 4 people

Gremolata

40 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
40 g	capers, rinsed, drained
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped
1	organic lemon a little of the grated zest, 1 tbsp of juice set aside
1	garlic clove, squeezed

Cauliflower

1 tbsp	olive oil
800 g	cauliflower, cut into florets, halved if necessary
1 tsp	ras el hanout
½ tsp	salt

Dressing

½ tsp	mustard
2 tbsp	olive oil
1 pinch	salt
a little	pepper

How it's done

Gremolata

In a bowl, mix the hazelnuts and all the ingredients up to and including the garlic.

Cauliflower

Heat the oil in a wide non-stick frying pan. Reduce the heat, add the cauliflower, cook for a further 15 mins, season. Add the gremolata and cook briefly. Arrange the cauliflower on a platter.

Dressing

Whisk the mustard and oil with the set-aside lemon juice in a small bowl, season, and drizzle over the cauliflower.

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