12/02/2021
So many people asked me how I made this when it was on my story through the week! (Now, I am no chef so if you have any helpful tips please share them with me in the comments🤍)
Check the recipe below 🥗
Ingredients:
3 Cups Lettuce
1 Cucumber
7 Roma tomato’s
1 Green capsicum
1/2 Red onion
100 g Kalamata Olives
5 cloves of garlic crushed
3 cups of Cauliflower florets
1 tsp Chili flakes
Salt to taste
Pepper to taste
1 tsp Smoked paprika
Organic extra virgin olive oil
👌🏽👌🏽👌🏽
Method :
1. Heat a skillet to medium with 2 table spoons of oil.
2. In a mixing bowl combine cauliflower florets, paprika, salt, pepper and large drizzle of olive oil. Toss together until all florets are covered. Place into the skillet and let brown for 20-30mins. (I find that it will spit a lot due to the oil, it’s okay to put a lid on it) For the last 30 seconds of cooking toss in 3 cloves of the crushed garlic and stir.
3. In another small saucepan heat 1 tablespoon of oil(low to medium heat), toss in 2 cloves of crushed garlic, chilli flakes and olives. Stir until all olives are coated. Leave for 1 minute and then remove and put in a bowl to the side.
4. Whilst Cauliflower is still cooking, chop the lettuce, cucumber, capsicum and onion. Half the cherry tomatoes and place in a large salad bowl.
5. Once cauliflower is cooked, remove from skillet place on paper towel to soak up excess oil.
6. Place the cauliflower and olives and top to serve
There you have it, a super nutritious meal that you can have for lunch or dinner 👌🏽
🌱 Always remember to wash your veggies before eating them
🌱 if you would like to save time you can buy already marinated olives (where possible buy organic)