CAULIFLOWER BOWL

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 230°C fan.

Step 2

Put the cauliflower on to a board, chop the leaves and stem away from the florets and set aside. Cut the cauliflower head into bite-sized florets and place in a baking tray with the turmeric, cumin, a drizzle of olive oil and a pinch of salt and pepper. Mix everything together well, making sure the cauliflower florets are coated in all of the spice.

Step 3

Slice the stalks into bite-sized pieces. Place the stalks and leaves on a separate baking tray, keeping them apart, and drizzle with olive oil and a pinch of salt.

Step 4

Place both trays in the oven and roast for 10 minutes.

Step 5

After 10 minutes, remove the tray with the leaves and stalks. Leave the other tray in the oven and continue to roast for a further 10-15 minutes, until the florets are lightly charred.

Step 6

Make the mash. Put the butter beans into a food processor, along with the roasted cauliflower stalks, mustard, vinegar, rosemary and thyme, lemon juice, almond milk, garlic and a pinch of salt. Pulse the mixture until smooth.

Step 7

Divide the mash between bowls and top with the roasted cauliflower florets and leaves.

Step 8

Top with a sprinkling of toasted pine nuts and parsley before serving.