Elena Holmes, Nutritionist
Although cauliflowers are usually associated with winter months, there are some summer varieties available at the moment. These attractive looking vegetables are very rich in potassium, vitamin C, and fibre, but what makes it particularly great for our health is that cauliflowers, as all vegetables from the cabbage family (brassicas), contain glucosinolates, the compounds, which, when brassicas are cut, cooked or in any other way 'stressed', are converted into isothiocyanates, the substances with strong cancer-preventing qualities. Without further ado – a weekend treat for you.
• 1 medium cauliflower, divided into florets • 2 large red onions, sliced • 1 bell pepper, sliced • 1 courgette, sliced
Ingredients for the coating:
• 2 tsp tahini • 3 tbsp peanut butter • 3 tbsp chickpea (gram) flour
• 1-2 tbsp hot chilly paste (depending on how much you like hot spices. You can leave out the paste if you prefer a
milder version) • 1 – 1 ½ inch peeled and chopped ginger • 2 – 3 tbsp soy sauce • juice of 1 lime • turmeric, black pepper, curry powder • water as necessary
Set the oven to 390ºF/200ºC. Place tahini, peanut butter, chickpea flour, chilly paste, soy sauce, spices, and lime juice in the blender and pulse, adding some water if necessary – the mixture should be a little denser than pancake dough. Transfer into a bowl, add the cauliflower and work everything well so that the mixture covers the cauliflower florets as much as possible. Oil a baking tray, place the chopped vegetables and cauliflower, and cook for 25-30 minutes, decreasing the heat to