Name: Cauliflower salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 1/2 cauliflower whole head; 1/2 broccoli head; 1 tsp paprika; 1 tsp cumin ground; 1/8 tsp cinnamon ground; 1/4 tsp ginger ground; 1/4 cup olive oil extra virgin; 2 Tbs lemon juice freshly squeezed; 2 garlic cloves; 1 tsp salt; 1 tsp black pepper freshly ground; 1/4 cup fresh Italian parsley chopped

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Ingredients (12)

1/2	cauliflower — whole head
1/2	broccoli — head
1 tsp	paprika
1 tsp	cumin — ground
1/8 tsp	cinnamon — ground
1/4 tsp	ginger — ground
1/4 cup	olive oil — extra virgin
2 Tbs	lemon juice — freshly squeezed
2	garlic — cloves
1 tsp	salt
1 tsp	black pepper — freshly ground
1/4 cup	fresh Italian parsley — chopped

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Method:

Boil the cauliflower and broccoli for about 15 minutes ( must not be too soft).
Remove from pot and rinse in cold water.
While cooking the cauliflower, whisk together the oil, lemon juice, garlic, salt and pepper.
Lightly toast the ginger, paprika, cumin and cinnamon over medium-low heat in a small pan for 3-5 minutes or until fragrant.
Remove from heat and whisk into the liquid mixture, combining thoroughly.
Cut the cauliflower in 1/2-inch thick slices, transfer to a serving platter and drizzle all of the spiced oil over the slices.
Sprinkle with the chopped parsley and serve luke warm.

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