Cauli-fornia Dreamin'
Guest Chef Recipe
Ingredients:
- ½ cauliflower
- Handful Mediterranean veg ( your favourite veggies... we like to use sweet potato, red onion, courgettes etc)
- 2 cloves fresh garlic
- ½ onion
- 2 tbsp chives, finely sliced
- Seasonings such as salt, pepper, parsley and chilli (you may have these items lurking in the cupboards!)
- Handful salad (spinach, rocket, mixed leaf or any seasonal leaf)
- ¼ fresh lime
- 2 tsp chia seeds & sunflower seeds
- Drizzle of your favourite oil ( we use chilli infused hemp)
- 2 tbsp nutritional yeast (obsessed!)
Method:
- Preheat your oven to 180°C (fan)/350°F/Gas Mark 4.
- Quickly dice up your chosen selection of med veg then season with salt, pepper, chives, parsley and garlic. Drizzle with some chilli hemp oil (or other oil of your choice).
- Place on a baking tray with baking parchment and bake until al denté (firm to the bite). Over cooking the veg will result in a stew like medley.
- Pulse the cauliflower florets in a blender until you achieve a cous cous consistency... don't over-blitz as it tends to turn to mush due to the held moisture!
- Place in a bowl and season with garlic, salt, pepper, chives and nutritional yeast. We like to use a lil squeeze of fresh lime juice for a zing!
- Mix thoroughly with your hands for best result and let it rest in a bowl covered in the fridge.
- Once your med veg is prepared, lightly brush your dish with a little chilli infused hemp oil (or other oil of your choice) for a subtle taste and place your cooked veg in the centre of the bowl.
- Take a table spoon and place desired amount of cauliflower cous cous around the roasted veg, creating an outer circle.
- Finish by garnishing with salad leaves, radish, a sprinkle of sunflower and chia seeds. Time to shine creatives!
- Depending on how much you love chilli infused oil, treat yourself to a little drizzle and of course... a cheeky squeeze of lime!
- Enjoy your delicious and nutritious dish... can you feel summer yet?
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