Well hello 2017! I’m sure many of us will be getting our heads around the fact that we’re into another year; 12 months of potentially new goals and plans which many of us have set our sights on. As always, we can expect to be bombarded with fad diets and weight loss marketing messages spun by the diet industry – but do you know what? You CAN eat well, exercise and achieve balance through a long-term vision of leading a healthy lifestyle. Shocking, I know.
On that note, I am excited to announce that I have collaborated with high-end Northern supermarket Booths to produce four recipes which are based on the healthy, balanced principle. Using their own groceries and store cupboard ingredients alongside other high-quality brands stocked in their shops, I hope you are inspired to get cooking and baking while being rest assured these meals and treats are good for you too!
First up is this delicious, warming vegetarian main meal: A twist on the classic cauliflower cheese, spiced up with paprika with a nutritional boost of kale to make a substantial dish you can serve straight from the oven. Serve with steamed green beans and roasted cherry tomatoes for an extra vitamin hit.
Serves: 2
Ready in: 30 minutes
VEGETARIAN / GLUTEN-FREE
Ingredients:
[All other ingredients with no brand names are Booths’ own brand products and ingredients.]
- 2 small cauliflowers, chopped into florets
- 1 tablespoon olive or rapeseed oil (I used Yorkshire Rapeseed Oil)
- 1 large leek, halved then sliced
- 1 clove of garlic, crushed
- Bag of curly kale, stalks trimmed
- 1 teaspoon paprika
- Pinch of chilli flakes
- 40g butter
- 40g plain flour (or gluten-free – I used Dove’s Farm)
- 500ml semi-skimmed or skimmed milk
- 1 teaspoon dried mixed herbs
- 1 teaspoon paprika
- Pinch of chilli flakes
- Salt and black pepper
- 150g Extra Mature Cheddar Cheese, grated
- 3 tablespoons fresh parsley leaves, chopped
Get making!
- Preheat the oven to 180 degrees C and lightly grease a large ovenproof dish.
- Bring a pan of water to the boil and add the cauliflower florets. Simmer for about 5-10 minutes until tender but not too hard. Drain and set aside.
- Heat the oil in a frying pan then add the leek and garlic. Cook for 10 minutes until softened, then stir in the kale leaves, paprika and chilli flakes and continue cooking for a further few minutes until the kale has wilted slightly. Set aside.
- Melt the butter in a saucepan on a medium heat then whisk to form a roux. Gradually add the milk then the herbs, paprika, chilli flakes and seasoning, stirring continuously until the sauce thickens.
- Stir in the most of the cheese and allow it to melt into the sauce, then add the chopped parsley.
- Arrange the cooked cauliflower, leek and kale mixture in the dish, then evenly pour over the sauce to cover.
- Sprinkle over the remaining cheese then bake in the oven for 15 minutes until golden and bubbling. Now serve!
Be sure to check out my other recipes for Booths and don’t forget to follow them on Twitter, Facebook and Instagram for more inspiration!