I gotta work on my recipe naming abilities. Seriously? Caulisalsa? Ah well.
There’s no feta in this recipe! Nor bacon! In fact, it’s actually, shhhhh, vegetarian! Wha….!?
I am a bit of a fan of cauliflower, it has to be said. My mother used to make the best cauliflower soup when I was young. I mean, she was a great cook anyway – but I was particularly keen on the cauliflower soup. I attribute my love of cooking to her actually. And also her talent, which I’ve inherited, of substituting this for that when halfway through a recipe and realizing that she had no peas, basil, pork, chicken, whatever.
Anyway. I had leftover Greek Hamburgers and needed a side dish. This would be a brilliant summer dish, actually, even though we ate it sitting in the kitchen in front of the fire. One of those good warm or cold meals, which is always handy to have as a standby.
- 1 head of cauliflower, chopped small and steamed or boiled
- 10 – 20 cherry tomatoes
- 7-10 shallots
- 1 avocado
- 1 tsp black onion seed
- 1 tsp garlic salt
- 1 tsp of chilli flakes
- juice of one lime
- 1 tablespoon of olive oil
- good pinch of sea salt
- Chop up your cauliflower into small, bite size pieces and cook until tender. Leave to drain.
- Cut the cherry tomatoes into quarters, slice up the shallots small, and dice the avocado. Mix all of these in a big bowl with your herbs and spices.
- After the cauliflower has cooled slightly, throw that into the bowl with the tablespoon of olive oil and mix well. Actually, what I did was rather fun, I had the cauliflower in one big bowl and the rest in another which happened to fit onto the first. So I push them together, creating a seal, and then shock ’em about, cocktail-style.
- Serve warm. Leftovers? Serve cold. Yay!