- 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
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.