Roasted cauliflower with halloumi and garlic pesto
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
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.
- 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.
Loved this? Read more:
- 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