Autumn is here and with it all the  lovely brassicas which are so good for health & immunity. I bought this fine specimen at the famers’ market on Saturday and decided to make a simple TV dinner with the last of my home-made dairy-free pesto (this one has peas in it but you can simply whizz up basil, pine nuts, lemon juice garlic & olive oil), and some delicious little plum tomatoes I had knocking around. Don’t need any more garlic as there’s plenty in the pesto. I served it with an avocado and rocket salad, dressed with hummus. Very middle-Eastern and really yummy, light and easy (in-between watching Strictly catch-up and results without missing a beat).

Serves 2

1 head of cauliflower
pesto – half a jar
1 shallot, thinly sliced
plum tomatoes, or other small tomatoes
good olive oil
salt & pepper

Method

Slice the cauli into thick slices so that it holds together. Lay on a baking tin and dollop on spoonfuls of pesto so that each steak has a covering. Then add olive oil, the sliced shallot  the tomatoes and season. Put into the oven at 180 C and roast for 15 minutes.

Take out, turn the cauli adding more pesto, and roast/grill for another 10-15 minutes until it is golden brown but not too soft.

Serve with a salad of your choice. Hummus goes really well with it.