Cauliflower, Chickpea, Coriander Pesto

Cruciferous veg (cauliflower, broccoli, cabbage, brussel sprouts, kale, all the big hitters) are something I've never liked. Unfortunately for me, they contain a compound called indole-3-carbinol which supports metabolism of oestrogen. Oestrogen dominance can lead to a ton of nasty side effects, including giving way to PCOS which I have. Possibly because I spent 21 years veg-dodging. So I have had to find delicious ways of cooking them so that I can stomach them. This recipe has a load of delicious textures, with a fresh pesto that lifts everything. It's also very easy to do. Serves 2. 

 

Ingredients: 

For the cauliflower: 

  • 1 cauliflower, stem trimmed and broken into florets. Keep hold of the leaves.

  • 200g chickpeas, strained and rinsed

  • 2 tbsp ras el hanout

  • 1 red onion, cut into wedges

  • 3 tbsp olive oil

For the pesto: 

  • 100g coriander

  • 60g parmesan

  • 60g pine nuts

  • 100ml olive oil

  • 1 garlic clove

  • 1 green chilli

  • A good pinch of salt

 

Method: 

  1. Preheat the oven to 200 degrees

  2. Toss together the cauliflower ingredients, coating everything with oil and spice. Throw the leaves in there too and roast for 40-50 minutes until crispy.

  3. Whilst the cauliflower is roasting, turn to your pesto.

  4. Toast your pine nuts for 3-4 minutes on a baking tray in the cauli oven. Keep an eye on them, you want them brown not blackened.

  5. Put everything in a blender, adding the pine nuts when they're done, and blitz up, adding more oil if necessary.

  6. Drizzle over the cauliflower and dive in.