Garden Peas, Cauliflower, Almonds and Lemon

 2 tbs olive oil (extra virgin works best)
1/2 brown onion, finely chopped
150ml cream
600g cauliflower, trimmed and cut into small florets
1/3 cup (150g) blanched almonds
grapeseed oil, for deep frying
1 1/2 cup fresh peas, blanched and refreshed
snow pea sprouts, to serve

Oregano Salt1/4 tsp each dried oregano, salt flakes and caster sugar

Lemon Dressing1 tbs lemon juice
2 1/2 tbs olive oil (extra virgin works best)

Heat olive oil in a frying pan over medium heat.

Cook onion, stirring for 4-5 minutes until translucent.

Add cream and one quarter of the cauliflower.

Reduce heat low and cook, stirring occasionally, for 10-12 minutes.

Transfer cauliflower mixture a blender and process until smooth. Season

For the oregano salt, combine dried oregano, salt and sugar in a bowl, stir to combine.

Preheat the oven to 160 degrees celsius (fan-forced).

Roast almonds in the oven for 10 minutes or until golden, then roughly chop and season with a little oregano salt.

For the lemon dressing, whisk the lemon juice and olive oil in a bowl. Season to taste with the oregano salt.

Half-fill a medium sized heavy based saucepan with grape-seed oil and heat on high heat for 3 minutes. To test when it is at the right temperature, toss a cube of bread into the oil and it should turn golden in 30 seconds. Turn the heat to medium high when the correct temperature (180 degrees celsius to be precise) has been reached.

In batches, cook the cauliflower florets for 2 minutes or until golden. Remove and drain on paper towel. Season with oregano salt.

Allow the oil to heat for a minute or so between batches. If the oil is not at the right temperature, the fried cauliflower will become soggy rather than crisp.

In a large bowl, combine peas, cauliflower florets, almonds and lemon dressing.

Spoon the cauliflower puree onto a serving plate, top with the pea salad and garnish with snow pea sprouts.

Try this with day old Lebanese bread, fried in olive oil on both sides and cut into triangles.

Try this without the peas and snow peas as a side dish with Lebanese food such as falafel, fattoush, tabouli.