Cauliflower medley

Cauliflower is the unlikely star of this delicious salad of contrasting textures.

• 1 small cauliflower, cut into florets
• 1 tablespoon oil
• 250g rindless bacon, chopped
• 3 cloves garlic, crushed
• 1/4 cup roasted hazelnuts, roughly chopped
• 1/3 cup parsley, chopped
• Olive oil, to serve

1. Step 1

   Boil, steam or microwave cauliflower until just tender. Drain and place in a large bowl.

2. Step 2

   Heat oil in large frying pan on high. Cook bacon for 5 mins until crisp. Add garlic and hazelnuts and cook for 1 min until fragrant. Add to cauliflower with parsley and toss to combine. Season well. Drizzle with oil before serving.