Family favourites get a makeover
THESE NEW TAKES ON CLASSIC DISHES ADD FLAIR TO FAMILYSTYLE COOKING
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
MINTED PEA YOGHURT
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.