Preheat the oven to 180°C (350°F).

If needed, cook the cereal of your choice according to the package directions. For the sorghum: place the half cup in a small pot, add one and a half cups of water, and a pinch of salt. Cook over medium heat until the water is completely absorbed.

Coarsely chop the almonds.

Cut out the cauliflower florets and lay them on an oven sheet lined with parchment paper. Sprinkle them with a teaspoon of olive oil, almonds, capers, a pinch of salt, and a few grinds of pepper. Bake for thirty minutes or until fork tender.

Meanwhile, clean and dice the apple and set it aside.

Heat a tablespoon of olive oil in a medium pan, add the rosemary sprig, and sautè a couple of minutes. Remove the sprig.

Transfer the cauliflower to a big bowl. Add the sorghum, the rosemary oil, and the apple cubes.

Drain and shred the mackerel fillets and add them to the bowl.

Season with thyme and salt to your taste.