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Digital Subscriptions > Healthy Magazine > October/November 2017 > EASY VEGGIE SUPPERS anyone can cook

EASY VEGGIE SUPPERS anyone can cook

These delicious everyday recipes, by food blogger Sarah Britton, are simple enough to whip up on a busy Wednesday night


Part of the brassica family, cauliflower contains an antioxidant called indole-3-carbinol or I3C which has been linked with reducing the risk of certain types of cancer, including breast.



A spicy flavour bomb of a sauce from north Africa, chermoula is typically used to marinate meat and fish, but it is wildly delicious with veggies, too. Here I’ve paired it with big slabs of roasted cauliflower and a poached egg, making this a substantial and truly satisfying meal. If you can multi-task, this dish comes together easily in 30 minutes.

Serves 4

2 heads of cauliflower

1 tbsp coconut oil or ghee

Fine sea salt

For the chermoula:

1 garlic clove

2 pinches of fine sea salt

¼ tsp smoked hot paprika (ground

chipotle would also work)

½ tsp freshly ground black pepper

½ tsp crushed red pepper flakes

1 tsp ground cumin

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About Healthy Magazine

Eat yourself healthier this autumn with our special Food Issue! Inside, you’ll find delicious recipes to help you fight off colds, beat the bloat and get glowing skin. We reveal the results of our food survey – including what you really think about the trend for clean eating – and launch our #snackhappy campaign. Plus, how to recharge your sex drive, cut your breast cancer risk and the truth about feeling low in winter. Find out more in the brand new issue of Healthy!