Ingredients

• 600 g cauliflower
• 400 g of soaked cod fillet
• lemon
• parsley
• pitted Taggiasca olives
• extra virgin olive oil
• salt
• pepper

For the recipe of cod petals on cauliflower "couscous", divide the cauliflower into florets and grate it with a grater with not too small holes, obtaining a "couscous". Cook the cod in boiling water, scented with a slice of lemon, for 2-3 minutes.
Drain it and remove the skin, then flake it with your fingers obtaining petals. Prepare an emulsion with oil, salt, pepper, the juice of half a lemon and a sprig of chopped parsley. Season both the "couscous" and the petals with the emulsion.
Serve the cod on the cauliflower base, completing with some olives.

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