Ingredients

This dish can also be roasted in the oven. Serves 4 as a side.
½ - 1 cauliflower (Ettrick's)
2 Tbsp of olive oil (Dunford Grove)
a couple pinches of sea salt
1 clove garlic, sliced
1 bunch spinach, leaves removed from stalks and washed well
1 small bunch of chives, chopped and /or 1 handful fresh parsley leaves, chopped
zest of one lemon
freshly grated Parmesan
flaky sea salt

Vendors

To prep the cauliflower, remove any leaves at the base and trim the stem
Cut it into tiny little florets – and by tiny - no bigger than your little finger
Make sure the pieces are relatively equal in size, so they cook in the same amount of time
Set aside
Heat the olive oil and salt in a large fry pan over medium-high heat
When hot, add the cauliflower and toss until the florets are coated
Allow to go brown on the bottom, then toss the cauliflower so that it keeps moving
Brown a bit more and continue to move until the pieces are deeply golden (about 5 minutes)
Add the garlic and cook until lightly golden
Finally add the spinach leaves and remove from the heat so they wilt
Stir in the chives, lemon zest, and finish with freshly grated Parmesan cheese and a pinch of flaky sea salt
Serve immediately

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