Cut the core out of the cauliflower and break off the florets. Using mandolin or sharp knife, cut the florets vertically into thin slices and arrange on a platter.
Put a piece of kitchen paper on the counter.
Cut off a third of the sausage and set aside. Peel the skin off the rest of the sausage and crumble the flesh (or dice into very small pieces).
Heat the sunflower oil in a frying pan, add the sausage bits and fry, over a moderate heat, for a minute or two, until they're beginning to crisp and darken.
Crumble the bread into the frying pan - you need some pea-sized nuggets, as well as smaller crumbs - and fry until crisp. (The crumbs tend to carry on browning after you remove them from the heat, so take them off when they're a pale gold, and watch them like a hawk.)
Tip the contents of the pan into a sieve, drain off all the oil and spread them out on the kitchen paper.
Return the pan to the heat and add the garlic and a tablespoon of the olive oil. Gently cook the garlic for a minute or two, making sure not to let it brown.
Now add the lemon juice, all in one go, and stir briskly to dislodge the sediment on the bottom of the pan. Remove the pan from the heat and whisk in the remaining olive oil.
Pour the warm dressing over the cauliflower and sprinkle with the fried sausage bits, breadcrumbs and chopped fresh parsley.
Finely slice the remaining piece of sausage and arrange the slices on the salad. Grind over plenty of black pepper.
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