Cauliflower, Chickpea, Coriander Pesto

Cruciferous veg (cauliflower, broccoli, cabbage, brussel sprouts, kale, all the big hitters) are something I've never liked. Unfortunately for me, they contain a compound called indole-3-carbinol which supports metabolism of oestrogen. Oestrogen dominance can lead to a ton of nasty side effects, including giving way to PCOS which I have. Possibly because I spent 21 years veg-dodging. So I have had to find delicious ways of cooking them so that I can stomach them. This recipe has a load of delicious textures, with a fresh pesto that lifts everything. It's also very easy to do. Serves 2. 



For the cauliflower: 

  • 1 cauliflower, stem trimmed and broken into florets. Keep hold of the leaves.

  • 200g chickpeas, strained and rinsed

  • 2 tbsp ras el hanout

  • 1 red onion, cut into wedges

  • 3 tbsp olive oil

For the pesto: 

  • 100g coriander

  • 60g parmesan

  • 60g pine nuts

  • 100ml olive oil

  • 1 garlic clove

  • 1 green chilli

  • A good pinch of salt



  1. Preheat the oven to 200 degrees

  2. Toss together the cauliflower ingredients, coating everything with oil and spice. Throw the leaves in there too and roast for 40-50 minutes until crispy.

  3. Whilst the cauliflower is roasting, turn to your pesto.

  4. Toast your pine nuts for 3-4 minutes on a baking tray in the cauli oven. Keep an eye on them, you want them brown not blackened.

  5. Put everything in a blender, adding the pine nuts when they're done, and blitz up, adding more oil if necessary.

  6. Drizzle over the cauliflower and dive in.