Springing into action

I love Spring – the garden is bursting into growth and the days are sunny and cool. Spring showers and warmer soils means that everything is growing, green, budding or in flower. I feel energised by spring and for me it will be a busy season ahead, what with lots of cooking classes and demos coming up. So it is time to dust off those winter cobwebs and get prepared for action and that means some healthy eating.
There is also so much good fresh produce around: artichokes, cauliflowers, broccoli, brussels sprouts, kale and beans are all cheap and tasty and broad beans are just coming into season.

Cauliflower is such a versatile vegetable and can be used raw – grated in salads or lightly cooked or steamed and used instead of rice, the florets can be drizzled with olive oil and seared in a pan or roasted in the oven. The florets can be steamed or cooked in milk and pureed for a sauce that is a good substitute for a bechamel sauce. So many options now and and so much better than smothering in a cheese sauce ! I love roasting a whole seasoned cauliflower until the florets are charred. The recipe I have featured is a variation of one that has been published previously, and I think even better as it is light, tasty and healthy. And after all that heavy eating in winter this is something healthy and nourishing and makes a great vegetarian dinner option.
I prefer to use dried chick peas that have been pre soaked as they are slightly firmer and have a crunch, and the best part is that with very little preparation time and about an hour of cooking, you can enjoy a delicious meal with minimal effort.
Check out this recipe for a spiced roasted whole cauliflower with spiced chick peas

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