food to glow

When going as simple as this recipe, quality ingredients are a must: buy the best olives, almonds and olive oil that you can afford. Also, I used quinoa pasta, but I also really like both spelt pasta and Italian, egg-enriched Durum wheat pasta. If you can get chickpea pasta, that’s really delicious, too.

Make extra: If you like, make twice as much of the umami cauliflower and add-ins, adding it to leftover or pre cooked quinoa or freekeh for a most unusual and satisfying brownbag lunch. Enjoy. xx

1 medium cauliflower – about 500g trimmed, prepared weight (include some tender stem too)

2 tsp lemon juice + extra for serving if you wish

1 rounded tsp Marmite or other yeast extract spread – optional for Marmite haters of course!

2 tbsp extra virgin olive oil + 1 tsp (and extra for serving if you wish)

1 tsp fennels seeds, lightly crushed

½ tsp chilli flakes

16 best quality green olives (I use Nocellara “Sicilian Queen”), stone out and halved

60g raw almonds, chopped OR blanched Marcona almonds (my preference)

50-75g dried pasta – I used quinoa spaghetti

1 tbsp (+) fresh Greek oregano leaves or chopped regular oregano

What you need: 1 baking tray; small sauté pan, large saucepan

1. Preheat the oven to 200C/400F.

2. Add the Marmite (it is quite sticky and gloopy) and lemon juice to the sauté pan or a small saucepan (or bung in a bowl and microwave for 15 seconds) and heat just enough to make it easier to mix; whisk in the 2 tablespoons of olive oil.

3. Lay the cauliflower on the tray and quickly pour over the Marmite oil before it separates, and toss well; sprinkle over the crushed fennel seeds and chilli flakes. Pop the tray in the pre-heated oven and roast for 20 minutes, or until starting to brown in places, turning halfway through if you like (I don’t always and that’s fine).

4. Meanwhile, cook the pasta according to packet directions, shaving off some time to make it al dente*.

5. While the pasta is cooking and cauliflower is in the oven, wipe out the sauté pan, add the remaining oil and heat over a low-medium flame. Add in the olives and almonds when the oil is hot; sauté until the almonds are starting to brown.

6. Divide the cooked, drained pasta between two plates and top with the cauliflower, followed by the olives and nuts, then garnish with the oregano. Squeeze over some extra lemon and drizzle over more olive oil if you like. Serve.

Hate Marmite? Just leave it out, it will still taste grand; maybe add some vegetarian Parmesan-style cheese for more umami, yellow or red miso, or stir in some nutritional yeast flakes – about 2 tablespoons.

Little tweak: Add dots of organic ricotta (dairy or non-dairy/cashew) for a subtle creaminess.

* Resistant Starches: Pasta – and other starchy carbohydrates – generally has less impact on blood sugar levels if al dente or cooked and reheated from cold. The latter especially is very good for producing very desirable resistant starches. This article from authoritynutrition.com explains resistant starches and their benefits, although some of the claims are a bit premature, imo. And I wouldn’t recommend eating raw potatoes. 😉 Other, scholarly, articles on RS are online, but require a subscription to access.