This is a great option for a light supper or a lazy night in. It’s tasty, low in calories and packed with youth-boosting ingredients.
- 1 medium cauliflower, cut into florets
- 2 tsp of coconut oil
- 1 onion, finely chopped
- 1 small fennel bulb, roughly chopped
- 2 red peppers, sliced
- 2 garlic cloves, crushed
- 2 tsp of sweet paprika
- 1 tsp of ground turmeric
- 500ml of vegetable stock
- Pinch of saffron strands
- 200g of broad beans
- Handful of flat-leaf parsley leaves, roughly chopped
- Juice of ½ lemon
- Pulse the cauliflower florets in a food processor until they resemble grains of rice.
- Heat the oil in a large sauté or medium paella pan over a medium-low heat. Add the onion and gently fry, adding a little water if it begins to dry out, until softened. Add the fennel and peppers and fry for two minutes, until beginning to colour. Add the garlic, paprika and turmeric and fry for a further minute, until fragrant.
- Stir through the cauliflower rice until combined and pour in enough stock to cover. Sprinkle over the saffron, cover and simmer for five to eight minutes, or until the stock has been mostly absorbed and the cauliflower is tender. Add more stock if necessary.
- Tip in the broad beans and cover for a further minute or two until tender.
- Stir in the parsley and lemon juice and serve immediately.
Recipe courtesy of Cook Yourself Young by Elizabeth Peyton-Jones, photography by Yuki Sugiura (Quadrille, £14.99)