Roasted cauliflower and almonds, Moroccan chickpea stew and pork medallion

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.