This week was mine and Jenna’s 18-month anniversary living together and 6-month-in-Tooting anniversary. So, I wanted to cook dinner for her but after our week of skiing we were both craving vitamins and general health! (Gin royales are health too though, right?!)

I have wanted to try baked cauliflower since hunting for Thanksgiving recipes many moons ago so this seemed like a good opportunity to do so.

Shopping list: 1 head of cauliflower, 1 packet of asparagus spears, 1 bag of kale, 600g frozen peas, 3 limes, ground turmeric, chilli flakes.

I had the turmeric and chilli flakes leftover from the quinoa curry I made a couple of weeks ago, and I knew they would come to good use.

This recipe serves 3 people, so I had the leftover portion for lunch today! I also served this with some couscous to bulk it up a little, and dilute some of the heat!

1. Preheat the oven to 200 degrees Celsius

2. Chop the cauliflower into florets and place on a large baking try. Sprinkle with 1 teaspoon of ground turmeric, 1 teaspoon of chilli flakes, a drizzle of olive oil, and some salt and pepper. (I didn’t actually measure my turmeric and chilli flakes, I was getting a little Jamie Oliver cocky – I blew Jenna’s head off as a result…)

3. Put in the oven to cook for 25 minutes

4. After 10 minutes, add the asparagus to the tray

5. Put the peas in a saucepan and cook for 10 minutes

6. If you’re serving with couscous, you can start to make this now

7. Drain the peas and place them in a bowl with salt and pepper, the juice of the 3 limes, and some olive oil. Then mash up the peas.

8. With 5 minutes to go, add the kale to the tray of cauliflower and asparagus with a little extra salt

9. Arrange the baked veggies on a bed of pea mash and couscous to serve

This is meal is particularly good if you feel a cold coming on – 4 portions of veg and the magic superfood turmeric!