PER SERVING | 258cals | PROTEIN 7.5g | CARBS 16.5g | FAT 17.5g | FIBRE 3g

Hoisin roasted cauliflower with peanuts

SERVES 2 | PREP 10 mins | COOK 15 mins

A tasty Asian-inspired side dish, which works well with some added protein for a light lunch (see page 239). For extra flavour, serve with a portion of sauerkraut (see page 217) or kimchi – no need to count the calories.

• ½ head cauliflower, trimmed and cut into small florets (around 300g prepared weight)
• 1 tbsp olive or canola oil
• 1 tbsp hoisin or plum sauce
• ½–1 tsp crushed dried chilli flakes
• 1 tsp finely grated fresh ginger or ½ tsp ground ginger
• 1 tbsp cider vinegar
• 25g plain peanuts, finely chopped
• handful roughly chopped coriander leaves

COOK’S TIPS

Test for tenderness by inserting the tip of a knife into one of the thicker parts – it should slide in with only a little resistance.

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
2. 2. Scatter the cauliflower florets on a large baking tray and season well with a generous pinch of salt and lots of ground black pepper. Roast for 10 minutes, until starting to brown.
3. 3. Meanwhile, place the oil, hoisin or plum sauce, chilli flakes, ginger and cider vinegar in a large bowl and mix well.
4. 4. Remove the tray from oven and carefully transfer the hot cauliflower to the bowl to coat in the dressing. Return to the baking tray and scatter with the peanuts. Place back in the oven for another 5 minutes, until the cauliflower is starting to soften but still has a firm texture.
5. 5. Scatter with the coriander to serve.