Grains and greens, a food pairing that just works. I wanted to use the two to create a simple & tasty supper that’s full of nutrients. This recipe uses gluten-free corn couscous and romanesco cauliflower (the green one that looks like a Fibonacci sequence). The beautifully intricate cauli-brocc hybrid is packed full of vitamin C, K, B6 and choline – all of which contribute to the maintenance of a healthy immune system and energy levels. Served with fresh almond-basil pesto and smoked tofu, each mouthful is busting with bold flavours. You can mix and match the core ingredients and try new combinations – roasted asparagus and rice, steamed asparagus and lentils – let your imagination run wild!
Gluten-Free, Dairy-Free & Vegan
Keeps for up to 2 days in an airtight container in the fridge
- 1 head of romanesco cauliflower, cut into small florets
- 1 red onion, sliced into wedges
- 1 crushed clove of garlic
- 1 tbs olive oil
- 300g couscous / grains
- 1 serving of almond pesto / 1 jar of shop bought pesto
- 1 block of firm smoked tofu (I like to use The Tofoo Co), cut into chunks
- Salt and pepper to season
Preheat the oven to 180 degrees.
Place the cauliflower and red onion in a large baking tray and drizzle with the olive oil, crushed garlic, pink Himalayan salt and a crack of black pepper. Ensure everything is evenly coated before placing in the oven. Bake for 20-30 minutes, giving the tray a shake every 10 minutes.
While those are roasting, you can cook your grains according to the packet and make your pesto (if you haven’t already). Find directions for making the pesto here.
Once cooked, drain your grains and add 3/4 of the pesto, stirring to combine.
Serve the baked veg & tofu chunks on top of the bed of pesto grains, drizzling the remaining pesto on top.