Warm cauliflower salad
Cauliflower is a source of vitamin C, and as a member of the cruciferous family (which also includes broccoli, cabbage, sprouts and kale), cauliflower also contains sulphur-based substances that are thought to help the liver filter toxins and protect against certain cancers.
SERVES 2 PREP 15 mins COOK 30 mins EASY V
320g cauli lower, broken into lorets
1 red pepper, quartered, deseeded and sliced
1 tbsp rapeseed oil
1 red onion, halved and thinly sliced
1 large lemon, zested and juiced
15g raisins
35g walnuts, roughly chopped or broken into chunks
1 red chilli, deseeded and chopped
15g dill, chopped
For the hummus
400g can butter beans
1 small garlic clove, sliced
½ tsp smoked paprika ½ tbsp rapeseed oil
1 Heat the oven to 200C/ 180C fan/gas 6. Rub the cauliflower and pepper all over with 1/2 tbsp of the oil, and roast in a medium roasting tin for 30 mins until tender.
2 Put the onion and all but 1 tbsp of the lemon juice in a non-reactive bowl, and scrunch together using your hands to start softening the onions. Add the raisins, walnuts and chilli, then set aside.
3 For the hummus, drain the beans, reserving the liquid from the can. Tip the beans into a food processor with the garlic, paprika, oil and the reserved lemon juice. Add 2 tbsp of the reserved bean liquid, and blitz until smooth.
4 Spread the hummus over two plates. Toss the roasted veg with the onions, remaining oil, half the lemon zest and the dill. Spoon over the hummus and scatter with the remaining zest.
GOOD TO KNOW healthy • folate • ibre • vit c • iron • 4 of 5-a-day • gluten free PER SERVING 443 kcals • fat 23g • saturates 2g • carbs 37g • sugars 19g • ibre 16g • protein 17g • salt 0.06g