Spring Vegetables full of colour make this dish a feast for the eyes and the taste-buds. Usually made with spaghetti but I fancied using some cauliflower instead just to keep it chock full of veggies. For the people in the house who don’t think they have been fed if there isn’t meat or fish then throw an oven baked salmon darne on top to keep them satisfied. I love this for all the goodness and flavour of the vegetables and its easy to prepare once you have your veg blanched.
Cauliflower Alla Primavera
1 head of cauliflower stalked and whizzed to ‘rice’
1 small head of broccoli cut into stalks and blanched and refreshed
1/2 courgette washed and cut into batons, blanched and refreshed
3 oz peas cooked and cooled
A handful of cherry tomatoes halved
1 oz toasted pine nuts
Herb oil to serve – see below
4 tbsp rape seed oil
2 cloves garlic
1 tbsp dried oregano
Peel chop and mash the garlic.
Heat 3 tbsp oil and tip in the garlic and cook over a gentle heat until it softens then tip in the cauliflower and the oregano- keep it at a medium heat for about 10 minutes until it softens. Keep warm while you prepare the rest of the vegetables.
Heat 2 tbsp oil in a pan and tip in the broccoli and courgette , season and gently cook until it is warm – about 2 minutes.
Add the tomatoes and peas and cook for a further minute.
To serve, spoon some of the cauliflower rice into a bowl, spoon over a selection of the vegetables.
Sprinkle over the pine nuts and a few tbsp of herb oil.
Herb Oil (Perfect over salads, meat, quiches)
2 handfuls each of flat leaf parsley coriander and mint
Enough good olive oil to cover the herbs by at least an inch
Whizz in the blender and season with a drop of salt and a glug of apple cider vinegar.