NO-WASTE CAULIFLOWER BOWL

NUT FREE The best thing about this bowl is that there is no waste at all as we use the whole cauliflower: stalk, leaves and florets. It may sound weird but the leaves go so lovely and crunchy, while the stalks blend beautifully into the smooth butter bean mash along with the roasted garlic, mustard, rosemary, thyme and lemon juice. SERVES 2 LARGE PORTIONS OR 4 SMALLER ONES

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 230°C fan.

Step 2

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

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

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

Step 5

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

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

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

Step 8

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