Loaded Cauliflower and Broccoli

Gluten-free | Sugar-free | Dairy-free option | Vegan option 

Serves 1

Why it’s delicious

The flavours of Mexican food layered on top of creamy cauliflower and broccoli. This one-pan dish is such an unexpected delight. 

Helpful hints and tips

Depending on where you are on your health journey, I have given you options for the different toppings on this dish, starting with the dairy-free and vegan versions, as stated in the ingredients list. 

Possible Additions or Alterations

You can bulk out this dish with the addition of 100 grams (3.5 oz) of cooked shredded protein like chicken, turkey, pork, lamb or beef. 

Ingredients

• 150 g cauliflower florets, evenly sliced
• 150 g broccoli florets, evenly sliced
• 1 tsp baking soda (bicarb soda)
• 4 roasted garlic cloves, mashed
• Himalayan salt and freshly ground black pepper
• 2 tsp cumin powder
• 1 tsp finely chopped rosemary
• 1 tbsp nutritional yeast or 1 tbsp grated parmesan cheese

• ½ avocado, diced, optional
• ¼ red onion, finely chopped
• 1 small firm tomato, finely diced
• Juice of ½ lemon
• 2 tbsp coconut yoghurt, low-fat cottage cheese or sour cream
• Small handful of chives and basil leaves

Method

1. Place the cauliflower florets into a pot and cover with hot water. Bring the pot to a boil and cook for 5 minutes. Add the broccoli, adding more hot water to cover the florets if necessary, along with the baking soda and continue to cook the vegetables until they are tender. This should take an additional 8-10 minutes. 
2. Drain all the water from the tender vegetables, giving them a good shake to remove as much moisture as possible. 
3. Using a masher or blender, blend the vegetables till smooth, along with the roast garlic, a good grinding of black pepper and a pinch of Himalayan salt. Add the cumin powder and chopped rosemary and mix well. 
4. Spoon the mash into a small ovenproof dish and sprinkle over the nutritional yeast or cheese. 
5. Preheat your air fryer for 2 minutes on 200C (390F) or preheat your oven at 220C (430F) 
6. Place the mash into the air fryer or oven and bake until golden on top. This will take about 5 minutes in the air fryer and 10 minutes in the oven. 
7. While the mash bakes, make a little salsa by mixing together the avocado, onion, tomato and lemon juice.  Season with a little salt and pepper.
8. Carefully remove the tray from the oven or fryer and top with the coconut yoghurt, cottage cheese, or sour cream then add the salsa, followed by any protein you might be using and top with the fresh herbs. 
9. Serve immediately.