Roasted cauliflower with halloumi and garlic pesto

Ingredients

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
  • Olive oil
  • Salt & pepper
Quick supper recipe Liz Earle Wellbeing jpg

Looking for a simple supper bursting with the flavours of spring? Look no further. Liz’s roasted cauliflower with peas, halloumi and wild garlic pesto is a guaranteed crowd-pleaser and packs a real nutritional punch, too.

 

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Wellbeing Wisdom

  • Lentils are a good source of various minerals, but particularly rich in fibre, protein, folate and iron
  • Cauliflower has high levels of antioxidants, including powerful glucosinolates which help to detoxify the liver