Warm salad of roast cauliflower, labna, olives and almonds.#NeilPerry.

I think Cauliflower is having its moment.
Always turning up in groovy restaurants as the new vegetarian dish.
So I am quite happy to do this snazzy roast cauliflower dish at home.
It’s lovely as an entree or as a side dish to lamb or whatever .
It’s adulterated from Neil Perry who says you can deep fry the cauliflower for more intense flavour.

You need for 4 fashionista or 25 models:

300g cauliflower florets with 2-3cm heads
1 tabs olive oil
sea salt
freshly ground white pepper
1/2 cup whole almonds with skin
1 tabs lemon juice
3 tabs extra virgin olive oil
120g spreadable labna (a thick, cheese-like yoghurt)  or ricotta or creamy yogurt.
1 cup pitted green olives, cut in half
1 tsp finely grated lemon zest
1/2 cup currants
2 tabs flat-leaf parsley leaves, chopped.

•    Pull on Prada parka.
•    Slip on Celine sweater.
•    Grab Givenchy jeans.
•    Open wine and guzzle.
•    Chop up the cauliflower into 3 cm florets.
•    Zest and juice the lemons.
•    Toss cauliflower florets with olive oil, 1/2 tsp salt and a grind of pepper.
•    Roast at 220C for 15-20 minutes, turning half way, until golden brown as an Hermes bag but still holding their shape. (which is what a Birkin bag does even when you toss everything into). Reserve the cauliflower one side for some quiet time alone.
•    Reduce oven temperature to 180°C.
•    Place almonds in a single layer on a tray in the oven and roast until golden as George Clooney in Como, about 8-10 minutes, checking regularly.
•    Remove, allow to cool and roughly chop.
•    Make dressing with the lemon juice and olive oil and season to taste.
•    Spread labna across the base of four plates in a very chic way.
•    In a bowl, toss the warm cauliflower with the roasted almonds, olives, currants, lemon zest , parsley and the dressing.
•    Divide mixture evenly across four plates and serve immediately.
•    Neil says you can deep-fry the cauliflower to give it a more intense flavour.
•    Yum.