(same applies to some yoghurts).
Serves 4
1 cauliflower, trimmed and cut into 1cm (½in) pieces
300g (11oz) cream cheese
1 tsp Dijon mustard
200g (7oz) Cheddar, or Parmesan-style cheese, grated
1–2 tbsp capers, drained and rinsed
250g (9oz) cherry tomatoes, halved
Salt and black pepper
3–4 heaped tbsp breadcrumbs
1. Preheat the grill to high.
2. Cook the cauliflower in 5cm (2in) boiling water for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.
3. Mix the cream cheese and mustard with the cauliflower, then stir in the two-thirds of the hard cheese, the capers and tomatoes. Season with a little salt if necessary and plenty of pepper.
4. Transfer the mixture into a shallow gratin dish. Scatter the breadcrumbs and remaining cheese on top.
5. Put under the grill for 10–15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once – a watercress salad or some quickly cooked green beans go well with this.
Superfood Salad
Raw beetroot is packed with nutrients, boosts the immune system, cleanses the liver and even delivers a natural high through its effect on the body’s serotonin. It also tastes good – I love it. I’ve also added other ingredients renowned for their health-enhancing properties.
Serves 4
100g (3½oz) quinoa
200ml (7fl oz) water
1 raw beetroot
2 tbsp cider vinegar
2 tbsp olive oil or flaxseed oil (see tip)
230g (8oz) mixed organic sprouts (see tip)
150g (5oz) seed and fruit mix, containing goji berries, dried cranberries and blueberries, sunflower seeds, pumpkin seeds and pine nuts
1–3 tsp manuka or other thick honey
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