Ingredients

Method

• 1 T butter
• 4 garlic cloves, sliced
• 1 cauliflower head, chopped
• 1 cup milk
• ¼ cup olive oil
• 1 t paprika
• 1 t chilli flakes
• 1 x 400 g chickpeas can, drained
• 50 g green pitted olives
• ½ lemon, rind removed
• 100 feta
• 2 x 190 g Woolworths smoked and peppered mackerel fillets cans

Method

Ingredients

Heat the butter in a pan and sauté 1 clove garlic. Add the cauliflower and milk and cook until the cauliflower is tender.

Remove the cauliflower from the milk and place in a blender. Blend, adding a little milk, until smooth. Season to taste.

Heat the olive oil in a pan and fry the remaining garlic for 1 minute, then add the paprika, chilli flakes and chickpeas. Fry for a further 2 minutes. Add the olives, lemon rind and feta and remove from the heat.

Divide the cauliflower between 4 plates, then top with the mackerel and the chickpea-and-feta mixture.

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