Ingredients

Method

• 1 head cauliflower
• 2 T olive oil
• 1 T butter
• 1 sprig sage
• 1 large bay leaf
• 1 t mustard

Method

Ingredients

Break the cauliflower into florets and process them in batches in a food processor until they resemble couscous.

Use the pulse setting so that you have control over how finely it is processed.

Heat 1 T olive oil in a pan and brown the cauliflower slightly. Set aside.

Add 1 T olive oil, the butter, sage, bay leaf and mustard ot the pan.

Melt and brown slightly, then pour over the cauliflower.