Week 4 session 2
Today in vegetables week we cooked roasted cauliflower. This was roasted with almonds and coated in beurre noisette and sherry vinegar. Such a yummy recipe!
I served this with a pork medallion and a stew of chickpeas, tomatoes and preserved lemons. Such good combos and I don’t know whether the cauliflower of the stew was the best thing. Pork was good, and I’m sure my partner would say this was an important component, but I could have done without it.
2 replies on “Roasted cauliflower and almonds, Moroccan chickpea stew and pork medallion”
Roasted cauliflower sounds good. As it veggie week you could of left off the pork and had double bean stew xx
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You’re so right! Had the leftovers (without pork) for lunch though which was good!