Roasted cauliflower recipe with halloumi, peas and wild garlic pesto
Cauliflower is such a versatile ingredient and this recipe is perfect for a simple supper. Bursting with the flavours of spring, it’s sure to delight your guests and go down a treat at a BBQ or picnic.
We love to add wild garlic to this cauliflower recipe – even better if you can forage for it yourself. The long, tapered leaves of garlic are easily identifiable, although you’ll undoubtedly smell the herb before you see it. The fragranced fronds create a heavenly-scented carpet across Britain’s woodlands from early March onwards.
What’s more, wild garlic has a number of helpful wellbeing benefits. Many of us know garlic for its antibacterial, antibiotic and possibly antiviral properties. It also contains vitamins A and C, calcium, iron, phosphorus, sodium and copper. Studies also show that it may help reduce blood pressure, thereby reducing the risk of stroke and heart disease. Interestingly, although all types of garlic have these benefits, wild garlic is thought to be the most effective at lowering blood pressure.
Serve alongside a chilled glass of kombucha for the ultimate wellbeing supper. Delicious!
Discover more delicious cauliflower recipes from Liz Earle Wellbeing
For the roast cauliflower
- 1 small cauliflower, broken into florets
- 1 tbsp olive oil
- 1 tsp maple syrup
- 100g cooked puy lentils
- 100g cooked peas
- 50g kalettes (or kale sprouts)
- 100g halloumi
- 1 tbsp olive oil
For the wild garlic pesto
- 100g wild garlic leaves
- 1 tbsp parsley, chopped
- 50g pine nuts, toasted
- 1 clove garlic, crushed
- 50g Parmesan, finely grated (or vegetarian hard cheese)
- Olive oil
- Salt & pepper
- Preheat the oven to 160°C/325°F/gas mark 3. Toss the cauliflower florets in the oil and maple syrup and season well. Place on a baking tray in a medium oven for about 20 minutes until golden brown and tender.
- While the cauliflower is cooking, make the pesto by blanching the wild garlic leaves in boiling salted water for 30 seconds. Refresh under cold water and drain well. Place in a food processor with the parsley, pine nuts and garlic, then blitz for a few seconds until roughly chopped. Stir in the Parmesan and drizzle in olive oil so you have a loose paste, making sure to season well.
- Toss the cooked cauliflower with the peas and lentils and arrange on a serving dish. Heat a griddle pan and quickly char the kalettes until slightly wilted, then fold through the cauliflower.
- Heat the oil in a non-stick pan and then cut the halloumi into thin slices and pan fry for a minute on each side until golden. Place on the arranged vegetables and drizzle with the wild garlic pesto.