Recipe for Cauliflower Salad with Candied Lemon and Hazelnuts

Start by removing the leaves from your cauliflower, and cut off the stem to detach the florets. Bring a large volume of salted water to a boil, then cook the cauliflower for about twenty minutes: when the blade of a knife easily penetrates the stem of the cauliflower, it’s done! If you prefer, you can also steam your cauliflower. Tip: to keep the cauliflower nice and white, you can add half a lemon to the cooking water. Once the cauliflower is cooked, drain it and cool it down with cold water, then set aside.

Take half of the preserved lemon, rinse it in clean water: remove the flesh, and chop the peel into small cubes. In a blender bowl, mix the hazelnut paste with 2/3 of the preserved lemon, and blend with olive oil. Add pepper. Thin it down with vinegar to achieve a creamy sauce. Do not add salt, as the preserved lemon provides enough salt.

Arrange the cauliflower florets in a shallow dish. Pour the sauce over them. Sprinkle with nut pieces, and add the remaining diced candied lemon.

To finish, the salad can be eaten warm or cold. For a heartier dish, you can also add a soft-boiled egg per person.