CAULIFLOWER POWER

It really helped if Richie and I did our teeth at the same time as It’s a question of finding a Cauliflower and puy lentils with tahini and turmeric – Salad with a twist. Serves 6. Ingredients 1 cauliflower, 2tbsp olive oil, 1tsp turmeric, 1tsp garlic powder, ½ tsp coriander, ½ tsp cumin, 150g puy lentils, 100g rocket, 100g pomegranate seeds, 50g nibbed toasted pistachios, 1tbsp olive oil. Dressing: 4tbsp tahini, 4tbsp olive oil, juice of 2 lemons, 6tbsp water, 1tsp turmeric, ½ tsp cayenne pepper, sea salt, black pepper. Method 1 Preheat the oven to 220C/200C fan. Peel the cauliflower and trim the base so it can stand up. 2 Make a paste out of the oil and spices. Rub on

Helen Skelton is ambassador for Simplyhealth’s Big Family Brush-up campaign, which is running until the end of the this month. the cauliflower and stand it on a lipped and lined baking sheet. Roast for 1¼ hours, turning it down to 190C/170C fan after 20 minutes. 3 Place the lentils in a saucepan and cover with water. Bring to the boil, simmer until cooked. 4 Mix the dressing ingredients in a small saucepan, season and place on a low heat. 5 When the lentils are cooked, drain and tip into a bowl. Add the rocket, pomegranate seeds, pistachios and oil and coat everything. Transfer to a plate and make a space in the middle. 6 Put the cauliflower in the centre of the plate. Serve with the warm dressing on the side.

From Big Salads by Kat Mead.