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Roasted cau­li­flower with peas and minted pea yo­ghurt SERVES 4 GLUTEN-FREE 1 cau­li­flower head (about 800g), cut into large flo­rets

Sea salt and black pep­per

Ex­tra vir­gin olive oil

200g (1 cup) quinoa, rinsed

500ml (2 cups) veg­etable stock or wa­ter 250g (2 cups) frozen peas

90g (1 cup) bean sprouts or mi­cro­greens, to serve

¼ cup mint leaves, to serve


¼ cup mint leaves, roughly chopped 80g (½ cup) frozen peas

250g (1 cup) Greek yo­ghurt

1 tbsp ex­tra vir­gin olive oil

1 tbsp maple syrup or honey

Sea salt and black pep­per 1 Pre­heat the oven to 200°C.

2 Place the cau­li­flower flo­rets on a bak­ing tray and driz­zle with olive oil.

3 Roast for 20-25 min­utes, un­til ten­der and golden. Re­move from the oven and sea­son with sea salt and black pep­per.

4 Add the quinoa to a saucepan and pour over the veg­etable stock or wa­ter. Bring to the boil, then cover, re­duce the heat to low and cook for 15-20 min­utes, un­til the quinoa is translu­cent and has ab­sorbed all the liq­uid. Re­move from the heat; al­low to cool for 5-10 min­utes. Fluff with a fork.

5 Bring a small pot of well-salted wa­ter to the boil. Blanch all the peas – in­clud­ing the peas for the minted pea yo­ghurt – for 60 sec­onds. Drain; re­fresh un­der cold run­ning wa­ter un­til com­pletely cold. Set aside.

6 To make the minted pea yo­ghurt, com­bine the mint, 80g (½ cup) of the blanched peas and the yo­ghurt in a blender or food pro­ces­sor and blend un­til smooth. Add the olive oil and maple syrup or honey and sea­son. Blend un­til com­bined.

7 Com­bine the cau­li­flower, quinoa and peas, driz­zle with some olive oil, and sea­son with sea salt and black pep­per. To serve, dol­lop the pea yo­ghurt all over the cau­li­flower and top with sprouts or mi­cro­greens and mint leaves.

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