This is tasty on its own or can make a great accompaniment to poultry. It couldn't be much easier to pull together. Risoni is a small rice-shaped pasta similar to the Greek orzo or kritharaki – you could sub with pearl barley, quinoa or cracked wheat if you wanted, and it would still please the toughest crowd.
200g risoni (use quinoa for a gluten-free version)
400g cauliflower, cut into small florets
3 quarters preserved lemon rind
4 tbsp extra virgin olive oil
2 tbsp lemon juice
sea salt, to taste
2 tbsp freshly grated parmesan
2 tbsp parsley or mint leaves, chopped
Cook the risoni in simmering salted water for eight minutes or until just tender, and drain. Cook the cauliflower florets in simmering salted water for three minutes or until just tender and drain.
Finely chop two quarters of preserved lemon, and finely slice the remaining quarter into matchsticks.
In a large bowl, whisk olive oil, lemon juice and sea salt. Add risoni, cauliflower, chopped preserved lemon, parmesan and herbs, tossing well. Scatter with sliced preserved lemon and serve.