Not only is this a delicious meal packed with goodness, but it's also super easy and cheap to make. I eat it at least once a week as its perfect for when you're on your own(my husband works away) and in need of something quick.
It also alters a bit each time, Originally based around a Deliciously Ella recipe, I changed it up, depending on what I have in the fridge, veggies wise, which is great if you want to use things up, and also adding and changing some extra bits just for my own taste.
Here's the thing:
Kale is one of the best forms of nutrients on the planet. Filled with antioxidants, calcium, vitamin k, c and a and has anti inflammatory properties
The vegetables are also full of great vitamins such as Vit A & C, potassium and folic acid.
They are also a great source of natural fibre. Tumeric is also amazing for your body and mind and it makes cauliflower taste amazing.
1 whole cauliflower
A handful each of baby sweetcorn, tenderstem broccoli (although normal cooked broccoli is also fine, as is purple sprouting), asparagus, mangetout or sugarsnap peas (i've also used broad beans and runner beans)
2 handfuls of spinach
Half a courgette, cut in to bite-size rounds
250g Frozen peas I find petit pois are by far the best, they have a sweetness to them, but if you have normal garden peas then they should do the trick)
2 handfuls of kale
3 Garlic cloves
2 tablespoons of Pesto (Home-made is obviously best, but for a quick evening meal like this i will often use the Gluten and dairy free one from Scala)
Tablespoon of Herbs de Provence
A liberal sprinkling of Turmeric
Half a teaspoon of chilli powder
1 teaspoon of cumin
A drizzle of Olive Oil
Preheat your oven to 200 degrees centigrade
Cut your cauliflower in to bite-size florets and lay in a single layer on a baking tray
Sprinkle liberally, making sure all the florets have a good dash of turmeric, then a pinch of chilli, and finally your cumin.
Get one of your garlic cloves and smash whilst in its skin and leave on the tray amongst the cauliflower just so the flavour can permeate gently.
Leave to cook for 25 minutes, checking every so often to make sure you're not burning you florets to a crisp (you want crunchy and cooked not burnt, obvs;)
Next pop your peas in the pan, bring to the boil then turn down to a gentle simmer and leave them to cook gently.
Now add your Asparagus to a baking tray with some olive oil and season and pop in the oven alongside the cauliflower.
Whilst your peas and cauliflower are cooking glug some olive oil in to a large flat based pan and heat.
Add in your garlic and allow to cook gently over a medium heat making sure it doesn't burn of stick.
Next add your courgettes and leave to cook for 5 minutes
Then add the rest of your veg( broccoli,sweetcorn and mange tout)
Sprinkle with the Herbs de Provence and leave to cook on a medium heat.
Leave them to cook through for 10 minutes, then add your handful of spinach last to wilt and mix in
Once everything is pretty close to being cooked, add your kale to a baking tray in a single layer, drizzle with oil and season, add to the oven for just a few minutes so it crunches up, whilst you finish your next step...
Now your peas are cooked, take them off the heat, drain them and return to the pan.
Mash them so you have a rustic mash (as opposed to a smooth puree), you want some peas to still be present, so just roughly mashed.
Once you have the desired consistency, stir through your pesto.
Remove your cauli and kale from the oven
Now its time to put it all together.
Spoon you pesto pea mash into the bottom of your wide-brimmed bowl
Now add on you all your green veggies and Cauliflower
Top with your now crunchy kale and finish with a drizzle of olive oil if you desire.
Quick, easy, super delicious and filling AND really great for you.