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EAT<br />
natural<br />
1 Preheat the oven to 200°C. Cut the<br />
cauliflower from top to bottom into<br />
1.3 cm thick slices. Save any florets<br />
or small pieces for another dish. Rub<br />
the cauliflower with the coconut oil<br />
and season with salt. Place it on a<br />
large rimmed baking sheet and roast<br />
for 20-30 minutes until golden and<br />
tender but not mushy.<br />
2 While the cauliflower is roasting,<br />
make the chermoula: in a food<br />
processor, pulse the garlic until very<br />
finely chopped. Add the salt, pepper,<br />
spices, oil and lemon juice and pulse<br />
to combine. Roughly chop the herbs,<br />
add them and pulse until the desired<br />
consistency is reached – it’s delicious<br />
smooth or left a little chunky.<br />
3 Poach the eggs, one at a time,<br />
in a shallow pot of simmering water<br />
over a low heat.<br />
4 To serve, place a generous dollop<br />
of chermoula (about four tablespoons,<br />
or more as desired) on each plate,<br />
followed by two cauliflower steaks.<br />
Season the cauliflower with salt, add<br />
one or two poached eggs and top<br />
with a sprinkling of fresh herbs.<br />
Enjoy immediately.<br />
SPICY<br />
WATERMELON<br />
MOJITO ICE<br />
LOLLIES<br />
MAKES 10<br />
•1kg seedless watermelon flesh<br />
•4 tbsp freshly squeezed lime juice<br />
•2 pinches of cayenne, as liked<br />
•2 tbsp pure maple syrup or raw<br />
honey, plus extra for the moulds<br />
•3 tbsp fresh mint leaves, plus<br />
extra for the moulds<br />
1 Cut the watermelon into chunks,<br />
remove the rind and place the flesh<br />
in a blender. Blend on a mediumlow<br />
speed until the mixture is<br />
liquefied. Strain the juice through<br />
a sieve into a jug with a spout and<br />
press the pulp to extract as much<br />
juice as possible. Discard the pulp.<br />
2 Return the juice to the blender<br />
and add the lime juice, cayenne,<br />
maple syrup and mint leaves. Blend<br />
just enough to chop the mint – do<br />
not go too far or you’ll change<br />
the colour of the juice. Leave the<br />
mixture to steep for 10 minutes to<br />
infuse the juice with the mint. You<br />
should end up with at least 750ml<br />
of liquid.<br />
3 Brush a little maple syrup on one<br />
side of the remaining mint leaves<br />
and press them to the insides of the<br />
ice lolly moulds – it helps to use a<br />
chopstick. Use two or three leaves<br />
per mould. (This is purely for<br />
aesthetics, so if you’re pressed for<br />
time, skip this step.)<br />
4 Carefully pour a portion of the<br />
watermelon juice mixture into each<br />
mould, insert the wooden sticks and<br />
set the moulds in the freezer for at<br />
least three hours. To remove the lollies<br />
from the moulds, run the moulds<br />
under warm water for a few seconds<br />
until the lollies release.<br />
BOOKshelf<br />
Recipes extracted from<br />
<strong>Natural</strong>ly Nourished by Sarah<br />
Britton, £20 Jacqui Small.<br />
(Available 15th <strong>June</strong>).<br />
NATURAL HEALTH 93
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