This is a lovely recipe for lunch or dinner. I recently enjoyed it with a friend over lunch, but this would easily be a great mid-week meal. The broccoli sauce is also delicious over pasta. Lately, we have been enjoying chickpea pasta which helps boost digestion with its high fibre and has twice as much protein than wholewheat pasta. It is also a tasty GF option. Anyway, I hope you enjoy this roasted veggie mid-week go to. March is the main season for cauliflower and there is much to enjoy about this English grown crop, other than cauliflower cheese! Please note with the addition of Miso paste, this recipe is a complete and balanced meal with plenty of protein, zinc and meagnesium to be absorbed.
Ingredients:
1 medium cauliflower leaves removed and cut into 1-2inch steak slices
200g baby spinach
Extra virgin Olive Oil
1 small head of broccoli (including the stalk)
2 garlic clove peels and roughly chopped
1 tsp miso paste of choice ( I like Red miso paste)
1 lemon zested
1 tsp fresh herbs – thyme, rosemary, oregano, marjoram, parsley, are all great choices
250ml stock ( vegetable or chicken are both fine)
1 handful Parmesan cheese grated
1 handful walnuts (opt)
Method:
Turn the oven to 190 and lining a baking tray, place the cauliflower steaks onto it. Put in the oven and roast for 15 minutes while you make the sauce.
cut the broccoli up into pieces, including the stalk. Place into a pan with the garlic and 1 tbsp EVOO on a medium heat. When you start to smell the garlic add the stock, herbs, miso paste and lemon zest. Allow to simmer away until the broccoli is cooked. turn off the heat and allow to cool a little.
Pour the mixture into a nutri-bullet along with the parmesan, and blend until smooth. (a stick blender will work also). Taste and adjust the seasoning as required.
Now to serve. Take a plate and scatter over a handful of raw spinach. remove the cauliflower and place 1-2 steaks over the spinach. Now spoon over the broccoli sauce and drizzle with a little oil. grate over a little extra parmesan and scatter over some walnuts for additional crunch and protein.
Enjoy!
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