Caulifornia Dreamin'

No, we didn't get round to stocking our fridge this weekend either, despite the extra day. But we've got your back on din-dins tonight. It's super simple to maximise evening sun time, and there's a shopping list and everything. Here's how editor Laurie got on with a totally vegan recipe supplied by Frankie from BA-HA, the plant-based gurus currently based at 1000 Trades.

Shopping List

    •    Cauliflower
    •    Mediterranean veg — sweet potato, red onion and courgettes for example
    •    Fresh garlic
    •    Onion
    •    Chives
    •    Salad leaves — spinach, rocket, mixed leaf or any seasonal leaf
    •    Fresh lime
    •    Chia seeds and sunflower seeds
    •    Chilli-infused hemp oil
    •    Seasonings — salt, pepper, parsley, chilli
    •    Nutritional yeast to taste

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Step One

Quickly dice up your chosen selection of mediterranean veg. Season with salt, pepper, chives and parsley, then either rub the veg with a garlic-infused oil, or throw some crushed garlic cloves in with a little chilli hemp oil. Place on a tray, on baking parchment and cook at 180°C until al dente — approximately after half an hour.
Frankie's top tip: Over-cooking the veg will result in a stew like medley, not what we're trying to achieve. Test after 20 minutes. 

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Step Two

Once the veg has gone into the oven, start to prep the cauliflower. Pulse the florets in a blender until you achieve a cous cous like consistency, but careful not to over blitz, you want it to be light, fluffy and separated. Place in a bowl and season with garlic, salt, pepper, chives and nutritional yeast. BA-HA like to use a lil squeeze of fresh lime juice for zing. Using your hands, mix thoroughly.
Frankie's top tip: for best results, treat the cauli cous cous like rice. Season immediately and don't leave sitting in any moisture. 

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Step Three

Once your veg is prepared, lightly brush a dish with a little chilli-infused hemp oil for a subtle taste and place your cooked veg in the centre. Take a tablespoon and place your desired amount of cauliflower cous cous around the roasted veg, creating an outer circle. Finish by garnishing with salad leaves and with a sprinkle of sunflower and chia seeds.
Frankie's top tip: Depending on how much you love chilli-infused oil treat yourself to a little drizzle and finish with a squeeze of lime. Enjoy!

BA-HA will be resident at 1000 Trades until Jun 2. Make a booking.

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