Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 large cauliflower (cut into thick slices)
  • ¼ tsp salt
  • ½ tsp pepper
  • 120 ml 1/2 cup vegetable stock (use bouillon for gluten free)
  • 100 g 2 cups packed fresh coriander (cilantro)
  • 10 fresh basil leaves
  • 5 spring onions/scallions (roughly chopped)
  • 2 green chillies (I used fresno, roughly chopped)
  • 1 clove garlic (peeled and roughly sliced)
  • 2 tsp fish sauce (replace with light soy sauce for vegetarian)
  • Juice of ½ a lime
  • pinch of salt and pepper

Instruction

  • Make the salsa verde first. Place the coriander, basil, spring onions, chillies and garlic in a food processor and pulse until well chopped. Add in the fish sauce, lime juice, salt and pepper. Pulse again to combine.
  • Heat the oil in a very large frying pan (skillet). Season the cauliflower with the salt and pepper and place in the hot pan. Fry on one side for 2-3 minutes until well browned, then turn over. Fry for another minute, then add in the stock. Bring to the boil and simmer for 3-4 minutes until the cauliflower is tender (if you need to do this in two 2 batches, keep the first batch warm in a low oven).
  • Place the cauliflower on a large serving plate and spoon on the salsa verde. Serve with a bean or leafy salad.