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