Ingredients for 4 people:
- 400 g of cauliflower
- 2 tablespoons of extra virgin olive oil
- 3 tablespoons lemon juice
- 4 tomatoes
- black pepper
- 2 sprigs of parsley
- 1 lemon, sliced
Wash cauliflower, break into florets, heat 2 tablespoons of extra virgin olive oil in a frying pan and cook the cauliflower for 10-12 minutes, stirring constantly, add salt, black pepper and lemon juice, remove from heat cover and leave to cool in the pan covered cauliflower.
Meanwhile blanched tomatoes, peel, cut them in half and empty seeds, then cut the flesh into small cubes, mix the tomatoes with cauliflower in a bowl, season with a pinch of salt, a tablespoon of lemon juice, a sprinkling of pepper and parsley, washed and chopped earlier.
Marinate 10 minutes in 4 individual bowls and serve.
Garnish with lemon slices.