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Digital Subscriptions > Delicious Magazine > June 2016 > THE SIMPLE WAY TO EAT MORE GREENS

THE SIMPLE WAY TO EAT MORE GREENS

Getting creative with green vegetables is nutritional chef Zita Steyn’s primary motivation when it comes to cooking. These great-tasting, meat-free recipes from her new book will expand your horizon way beyond steamed broccoli

V IS FORVEGETARIAN

A BIT ABOUT ZITA

The South Africaborn cook ditched her City job to pursue a career in the world of healthy food. Now she consults for schools and catering companies, hosts supper clubs and teaches one-to-one about nutrition and healthy eating, through her London-based company foodfights.co.uk.

Good Better Green is her first cookbook.

Grain-free cauliflower ‘pizza’ with chard and olives

SERVES 2. HANDS-ON TIME 40 MIN, OVEN TIME 35 MIN, PLUS CHILLING

Cauliflower deserves to be better known for its versatility. It can impersonate couscous, be turned into ‘risotto’ and it can become a nutritious grain-free‘flour’ by squeezing every last drop of liquid from it.

MAKE AHEAD

ZITA’S TIP

Make the topping up to a day ahead and keep it covered in the fridge (step 4).

The steamed cauliflower takes a long time to cool, so if it’s more convenient, prepare the cauli-flour 24 hours in advance and keep chilled until ready to continue with the recipe.

Grain-free cauliflower ‘pizza’ with chard and olives, p100
PHOTOGRAPHS NASSIMA ROTHACKER
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About Delicious Magazine

This month in delicious. we’re celebrating summer with £12,000+ prize giveaway, the ultimate kebabs, a brilliant Byron burger as well as a street party fit for a queen. Elsewhere Eric Lanlard serves up a new scone for Wimbledon, Sophie Michell shares healthy recipes, and Theo Randall gives a risotto masterclass. And don’t miss how to upgrade your cooking with fresh herbs. Plus there’s recipes to save time and money, 16 pages of stunning cake recipes and more.
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