The nutritious cauliflower has suddenly become the new veggie superstar. Not only is it incredibly versatile, it can be a main course or a hearty side. This is super easy, yet a very impressive presentation is perfect for a no-fuss family meal of getting together with friends.

Serves  4

1                                  whole cauliflower (2.5 – 3lbs), leaves intact

2 Tbs                          EVOO (Extra Virgin Olive Oil)

Sea salt and cracked black pepper

4 oz                            soft blue cheese

½                                cup fresh lime juice

2                                  large flatbreads

2 tps                           sumac

Arugula leaves to serve

Preheat oven to 475 degrees. Place a large saucepan of salted water over a high heat and bring to the boil. Add the cauliflower and cook for 8-10 minutes until just tender. Drain well and pat dry with a paper towel. Place on a large oven tray lined with parchment paper. Brush well with the olive oil, season with salt and pepper and cook for 20 minutes until golden brown and cooked through. Spread the blue cheese over the flatbreads, place on an oven tray and cook for five minutes until the cheese is bubbling. Cut into wedges. Sprinkle the cauliflower with sumac and serve with the flatbreads and arugula.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.