Ingredients

1 medium head cauliflower

2 cups water

1 tablespoon lemon zest

1 bay leaf

1/4 cup olive oil, plus extra if necessary

3 shallots, thinly sliced

1 teaspoon dried chili flakes

1 pint brussels sprouts, thinly sliced

Salt

Preparation

  1. Roughly chop the cauliflower into 2-inch florets.
  2. Place the chopped cauliflower in a food processor and pulse until it becomes the consistency of couscous, about 45 seconds.
  3. In a large sauté pan, bring the water, lemon zest and bay leaf to a simmer. Add about 1/2 tablespoon of salt to the water. Add the cauliflower and cook for five minutes, or until cauliflower becomes tender. Drain any excess water and set aside.
  4. To a separate large sauté pan set over medium heat, add the olive oil, thinly sliced shallots and dried chili flakes. Sauté until the shallots become translucent, about 3 minutes.
  5. Add the thinly sliced brussels sprouts to the pan. Salt to taste, and add additional oil if necessary. Sauté until the sprouts become bright green and tender, about 4 minutes. Remove from heat.
  6. In a large bowl, fold together the cauliflower and sprouts. Add salt or olive oil if needed. Serve warm.