Pic of Cauliflower spelt stew with crispy leeks

Cauliflower spelt stew with crispy leeks

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Vegetarian mains

Cauliflower spelt stew with crispy leeks

Main Serves 2 30 min
A nourishing and warming bowl of nutty spelt with seasonal cauliflower and greens (use any greens; kale, winter greens, pointed cabbage, whatever you have to hand). Topped with fried leeks and toasted hazelnuts, it's a hearty, yet light, winter supper. Add the mustard and lemon juice to your taste.

Ingredients

  • 125g pearled spelt
  • ½ tbsp bouillon powder
  • ½ large or 1 small cauliflower
  • 1 garlic clove
  • 15g thyme
  • 1 tbsp sweet white miso
  • 1 lemon
  • 1 leek
  • ½ a pointed cabbage
  • oil for frying
  • 25g toasted and chopped hazelnuts
  • 1 tbsp coarse grain mustard - add to taste
  • salt and pepper
  • olive oil

Method

Prep time: 5 min
Cooking time: 25 min
  • Step 1

    Boil a kettle. Put the spelt in a large, dry saucepan. Lightly toast it on a medium heat for 2-3 mins. Add 800ml of boiled water (take care, it will splutter a bit) and the bouillon powder. Simmer gently for 12 mins while you continue.
  • Step 2

    Trim and discard the cauliflower leaves and stalk. Slice it into rough 1cm pieces. Peel and finely chop the garlic. Strip 2 tbsp worth of leaves off the thyme sprigs.
  • Step 3

    After 12 mins, add the cauliflower, garlic, miso and ¾ of the thyme leaves to the spelt. Season. Simmer for a further 12 mins, adding a splash more water as needed to prevent it from drying out.
  • Step 4

    Finely zest the lemon. Trim and halve the leek, lengthways. Give it a quick wash then finely slice each ½. Thinly shred enough cabbage for 2 handfuls.
  • Step 5

    Heat 1 tbsp of oil in a frying pan. Fry the leek on a high heat for 3 mins, until lightly coloured and starting to catch at the edges. Remove from the heat. Mix in the lemon zest and hazelnuts. Season with salt.
  • Step 6

    Stir the cabbage into the spelt, until just wilted. Add mustard, lemon juice and seasoning, all to taste.
  • Step 7

    Divide between 2 bowls. Garnish with the leeks, hazelnuts and remaining thyme. If you like, drizzle over a little olive oil to finish - no more than 1 tbsp, to keep to the calorie count supplied.

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