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BROCCOLI AND CAULIFLOWER BAKE IN A ROASTED PEPPER SAUCE

BROCCOLI AND CAULIFLOWER BAKE IN A ROASTED PEPPER SAUCE

My son enjoys a cup of tea with me. We get my teapot, some loose white or green tea (I have quite a collection), let it brew, pour and of course we sip and enjoy. The other day, holding a cup of tea, he told his sister : “You should drink green tea too, people who drink 3 cups of green tea a day get less cancer”. It made me laugh. Where did he get the information from? I guess my shouting out latest health headlines at everybody has made some impact after all.

There are many strategies how to get kids eating healthy. Everybody has an opinion. When my daughter was going through an extra picky period I even had the recommendation of just making her eat it. Too controlling! Making food fun? Honestly I am not into making faces out of fruit and veggies. I did try making start charts and giving rewards. We even had a colour coded chart to make sure she would eat a rainbow. It worked for a while but slowly she seemed to care less and less.

Last year, when I was studying Biomedicine for my course, my daughter got very interested in the human body and especially cells and the immune system. We had to watch lots of Youtube videos of cells dividing, immune cells gobbling up invaders and blood cells gushing through veins and arteries.

This gave me an idea. I started to explain to her how healthy food makes our cells happy. I tell her what nutrients she is getting from her food and what they do inside her body. I also mention the bad stuff, how harmful certain foods can be. The other day, on my computer, she saw picture of foods that cause cancer v foods that protect from cancer. It sure made an impression on her. Maybe kids need to know exactly why we want them to eat health giving foods. Saying: “because it is good for you” doesn’t seem to cut it. And we need to lead by example! Kids do learn from us.

Admittedly all is not perfect, she will still rather have a piece of chocolate than a carrot, but she has been trying new fruits and veggies lately in a rate that I have not seen before. Did I finally find a strategy that works?

While making this broccoli and cauliflower bake I didn’t think she would eat much of it. Perhaps the broccoli. The sauce? Only is she didn’t know that a pepper was in it...I was setting myself for a fall. On top of it all she decided to help me cook. Oh no! I couldn't just hide the pepper in the sauce! She did watch with great interest the red pepper’s skin getting blacker and blacker on the flame. She helped me make the sauce. She helped me pour it onto the veggies and sprinkle pine nuts on top of the bake. And to my surprise she ate cauliflower and scraped the rest of the pepper sauce out of the dish. Success!!!

broccolicauliflower-bake

BROCCOLI AND CAULIFLOWER BAKE IN A ROASTED PEPPER SAUCE

Serves 4

ingredients
1 red pepper
1 head of broccoli
1 medium cauliflower
150g (5 oz) of silken tofu
125ml (1/2 cup) cashew nuts
125ml (1/2 cup) water
2 Tbs nutritional yeast
2 Tbs pine nuts

method
  1. Roast the pepper. You can do it directly over the flame (I use a large metal skewer to make it easier to hold the pepper) or roasted under a grill (broiler) or simply in the oven until the skin is blackened and blistered. Make sure you prick the pepper with a skewer or a tip of the knife to prevent it exploding.
  2. When the skin on the pepper is blistered place it in a bowl and cover with cling film, this will create steam making it easier to peel the pepper. Remove the seeds.
  3. Next steam the cauliflower and broccoli. I prefer to do them separately since the cauliflower takes longer to cook. Aim for about 6 min for cauliflower, 4 min for broccoli.
  4. While the vegetables are cooking place the peeled and deseeded roasted red pepper, tofu, cashews, nutritional yeast into a blender and process till smooth. Add more water if too thick, you want sauce that is little bit thinner than the classic bechamel sauce.
  5. Place the broccoli and cauliflower into a baking dish large enough to hold them in one layer. Pour the sauce over and sprinkle the pine nuts on top.
  6. Bake in a 180C oven for 30min or until golden brown on top. Serve.

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