Warmed cauliflower salad with parmesan and wheat berries
6 compare tomatoes
3 tbsp sunflower oil
1/2 a head of cauliflower
2 tbsp green onion tops finely sliced
3 tbsp parsley roughly chopped
1/2 cup wheat berries
1/2 cup parmesan cheese grated
extra virgin olive oil to finish
sea salt to season
wheat berries:
Place the wheat berries into a pot along with the water and bring to a boil. Cover and simmer gently for 50 minutes or until tender but not showing any signs of splitting open. Drain and dry with a tea towel to remove any moisture. Let stand at room temperature.
tomatoes:
Bring a litre of water to a boil in a small pot. Score the tops of the tomatoes with a small x.
Drop the tomatoes into the pot and cook for 20 seconds, drain and remove skins. Slice each tomato into 4 pieces and set aside.
cauliflower:
Break the cauliflower into florets. Place into a food processor and pulse to a rough crumble. Heat a 12” cast iron pan on medium heat for 4 minutes. Add the sunflower oil followed by the cauliflower and a sprinkling of salt and toss. Cook for 8-10 minutes or until just lightly coloured.
Place into a bowl and add the wheat berries, parsley, onions and parmesan. Toss and season.
assembly:
To serve, place 3 tbsp of cauliflower into a shallow pasta bowl off to one side. Fan 1 tomato off to the other side. Drizzle tomato with olive oil, salt and pepper.
Drizzle some olive oil over the cauliflower crumble followed by a sprinkling of parmesan cheese and serve.
