caramelised onion + cauliflower

Serves 2-4

This dish goes really well with a good cut of fillet steak. If you aren't serving it with anything else except a protein, it is enough for 2 people; but as a side to accompany other dishes, it can serve 4. For a vegetarian or lighter option, try serving it with brown rice or quinoa.

Poppy cooks…

1. Cut
   cauliflower into florets and place on a baking tray.
   
   
2. Preheat oven to 210˚C.
   
   
3. Toss cauliflower with
   olive oil and
   celtic sea salt and cracked black pepper. Place in oven for 45 minutes.
   
   
4. Saute
   2 onions, sliced with
   1 teaspoon balsamic vinegar until caramelised.
   
   
5. Combine onion with cauliflower and serve.

roast sweet potato topped with quinoa, kale + cranberries

Serves 6

Poppy cooks…

1. Cut 
   3 sweet potatoes in half lengthways, lay on a baking tray, drizzle with 
   olive oil, season with 
   celtic sea salt + cracked black pepper and roast in a 180˚ oven for 1 hour
   
   
2. In a medium pot, cook 
   1 cup quinoa (you can use white quinoa, red quinoa, or a mixture of both) in 
   2 cups vegetable stock and set aside
   
   
3. Saute 
   diced onion in 
   olive oil
   
   
4. Add 
   4 cups chopped kale (about half a bunch) and 
   1/4 cup dried cranberries and sauté until kale is soft
   
   
5. Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves