By David Higgs
The freshness of the apple cuts through the richness of the cauliflower beautifully. Cauliflower really is such a versatile vegetable and makes the most beautiful purées and soups.
Blanch the cauliflower florets in boiling water for 3 minutes. Remove and cut in half lengthways. Brush with olive oil and grill the halves on either side to colour. Remove from the grill and season.
Cut 3 mm-wide slices off the sides of the apple, avoiding the core. Square off the slices t