250g cauliflower florets
250g broccoli florets
1/2 cup toasted hazelnuts, crushed
2 tbsp minced/grated onion
1/4 cup chopped parsley
1/3 cup avocado or olive oil
1/4 cup rice vinegar
1/2 tsp black pepper (start with less)
1/4 tsp salt (or more to taste)
Blue cheese crumbed to taste
Zest from 1 lemon
Preheat the oven to 180°c. Spread the hazelnuts on a cookie sheet and bake 10-15 minutes until fragrant and toasted. Remove the nuts to a tea towel to cool. When cool, rub together gently but vigorously in the towel to remove the bitter skins. Roughly crush or chop and set aside
Meanwhile, mince or grate the onions. Chop the parsley. Pour the oil and vinegar together in a small bowl and add the onions to mellow.
Place the cauliflower florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a serving bowl. Repeat the process with the broccoli and add to the cauliflower. Stir to thoroughly blend the riced broccoli and cauliflower. You can cook in either microwave or pan:
Microwave instructions: Cover the bowl (microwavable) with cling film and microwave for 3 - 3 1/3 minutes. Remove cling film and stir.
Pan instructions: Place a medium pan over medium heat. When hot, add enough oil to swirl and coat the bottom of the pan. Add the broccoli mixture and stir. Let cook for 30 seconds and stir again. Let cook for another 30 - 60 seconds. Remove from heat and let cool.
Add the chopped parsley and hazelnuts to the riced broccoli and mix. Add the lemon zest, oil and vinegar, stir to thoroughly coat the ingredients and taste. Season with cheese, salt and pepper, adjusting to your liking. Serve immediately.