THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
May 24, 2018
1 large cauliflower
2 tablespoons capers, chopped
zest one lemon
salt and pepper
Heat a skillet or barbecue to smoking hot.
Cut the cauliflower down the centre and cut in 1.5 cm slices lengthways, creating 4 cauliflower cross-sections.
Brush the cauliflower with olive oil and season with salt and pepper.
Grill on both sides until beginning to soften and nicely charred.
Place onto a serving platter and sprinkle with chopped capers, lemon zest and parmesan.
Drizzle with a little more olive oil and serve.
February 9, 2020
Chargrilled Corn and Fresh Nectarine Salad
January 3, 2020
Summer Strawberry Compote
November 18, 2019
Lemony Lentil Salad
November 10, 2019
Dark Chocolate Brownie
November 6, 2019
October 15, 2019
Pineapple Upside Down Cake
Japanese Winter Vegetable Salad
Spring Greens Minestrone Soup
Grain Free Chocolate Cake to Die For!