Red Cauliflower

1. 1

   Chop the onion very finely and place in a bowl.

2. 2

   With a zester peel away the zest of the lime in thin strips.

3. 3

   Add to the chopped onion.

4. 4

   Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.

5. 5

   Set aside so that the lime juice can soften the onion.

6. 6

   Cut the cauliflower into florets.

7. 7

   Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.

8. 8

   Heat gently.

9. 9

   Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.

10. 10

    Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.

11. 11

    Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.

12. 12

    Sprinkle with the feta, which should soften a little on contact.

13. 13

    Serve immediately, sprinkled with chopped fresh flat leaved parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.