Risoni or quinoa with cauliflower preserved lemon and parmesan
Ingredients
- 200g risoni (use quinoa for a gluten-free version)
- 400g cauliflower, cut into small florets
- 3 quarters preserved lemon rind
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- sea salt, to taste
- 2 tbsp freshly grated parmesan
- 2 tbsp parsley or mint leaves, chopped
Instructions
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