This dish is so beautiful and simple to make.
1 head of cauliflower, cut into florets
1 T. preserved lemon (I’ll walk you through this below), minced
1/2 t. shallot, minced
1 1/2 t. white vinegar
3 T. olive oil
Bring a large pot of salted water to boil and add in cauliflower. Let cook 1-2 minutes until tender but not mushy. Remove from heat. Ideally you’d cool the cauliflower in an ice bath, but shhhh…I don’t bother.
Put cooked cauliflower in a food processor and grind until it’s coarsely chopped resembling rice. Place in bowl and set aside.
Meanwhile, cut a preserved lemon into quarters and using a paring knife cut the pulpy flesh away from the peel. Discard the pulp. Chop the peel finely and place it in a small bowl. (You will probably need about half a lemon to make 1 T.) Add shallot and vinegar to bowl. Slowly whisk in oil. Season with salt and taste. Place about 90% of the vinaigrette in the bowl with the cauliflower. Toss, taste and season with additional salt if necessary.
Peel radish and cut julienne into small sticks. Add to the bowl with the remaining vinaigrette and toss. Sprinkle with salt. Place on top of cauliflower.