Cauliflower is having a moment, not only are the health food gurus singing it’s nutritional praises, but those in the know are steering clear of the boiled anemic cooking methods of the past. Instead this brassica is brought to life being grilled or roasted for ultimate satisfaction. Although I am adverse to the idea that eating a vegetarian meal should require faux meats, this recipe title is an appropriate name for the T shaped slices you get from a head of cauliflower. Pan fried or roasted in the oven, this makes a simple and delicious dish from a humble vegetable. For an extra touch of texture and flavor, crumble feta cheese over the top before serving.
Serves 2 
15 mins 
Wary of kale? This will change your mind. Think creamy, buttery goodness mixed with delicious soft greens. Like spinach, kale is packed with nutrients, but doesn’t wilt down quite as much as spinach when cooked so it is a great alternative. This is the perfect little side dish to go alongside honey-glazed carrots and a beef pot roast.
