Cauliflower & Chickpea Puree

The weather outside is…well it’s not frightful just yet but it’s definitely started to turn wintery now!

And with the onset of winter comes the need for warming foods to nurture our bodies & keep us healthy & robust throughout the coming chilly months.

My key message is always to have food that you enjoy, food that supports you & makes you feel good whilst also nourishing your body & providing the best nutrition you can get.

This recipe is an example of how you can easily enhance a regular meal. Now there is room in everyone’s lives for white potatoes, that’s not my point, it’s the regularity that people turn to single ingredients such as potatoes that is the problem. Variety means diversity of nutrients, in the same way if someone only ever has broccoli, it’s a fabulous food to regularly include, but if they don’t dabble in other greens they have limited themselves to that nutrient profile.

Cauliflower is an amazing vegetable, one serving contains 77% of your daily Vitamin C requirements in addition to B Vitamins, Vitamin K, Folate & Potassium. Chickpeas are another great Folate source as well as being rich in plant based protein & fibre. So if you swap this in every now & again not only do you get to delight in its deliciously silky smoothness, but you also get a great body boosting load of micronutrients too!

I love to use this as a topping to shepherd’s pie, as an alternative white sauce in moussaka or lasagne or served alongside roast lamb. Any leftovers also make a great dip or cracker topping.

Variety & versatility all rolled into one! 😀