Here’s an interesting, substantial and very delicious salad.
Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline makes this easier). Combine in a bowl with 1 can of drained cannellini beans, ½ a cup of walnuts and a handful of fresh sliced mint. Add the cooled cooked caulflower and dress with plenty of olive oil and lemon juice. Season again with salt and pepper.
michelle picker cooks 