The only flower I received for Valentine’s Day was a cauliflower!

In an attempt to eat less meat, hubby and I planned yet another vegetarian menu for the week inspired by Hugh Fearnley-Whittingstall’s “River Cottage Veg Everyday”.  This is the book that Hugh wrote when he decided to give up all meat and fish for an entire summer. A fact that is reflected in the number of lighter recipes in the book, there are still a couple of dishes that will warm you up in this kind of weather.

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Sunday’s dish was to be Cauliflower and Chick Pea curry.  The thought of boiling the cauliflower, as Hugh suggests, was just too reminiscent of my childhood so I decided to go with a more ‘on-trend’ option of roasting it – the results were surprisingly good.

It couldn’t be simpler, spray on some oil, sprinkle a bit of salt and pop it in the oven until it browns nicely.

P1020201There is a slight whiff of brassica that fills the air, but nowhere near as much as when you boil it.  It’s also a great snack, I couldn’t resist a little nibble while it was cooling off and could very easily have eaten the whole thing – weird, right?!

A more 'arty' shot

A more ‘arty’ shot, I was playing with my cameral settings . . .

. . . and a lovely close up

. . . and a lovely close up

It was at this point that Hubby took over as I had work to do, but a few spices, an onion and some chick peas and in 20 minutes, a delicious curry to warm us up on this cold winter’s day.  Happy Valentine’s Day!

Photo doesn't really do it justice

Photo doesn’t really do it justice