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  • The Australian Women’s Weekly Food

    In season cauliflower

    May 01, 2022 5 minutes

    Test Kitchen notes

    Sauté or roast the outer green leaves from the cauliflower in extra virgin olive oil and serve on top of the soup instead of the sprout leaves, if you like.

    Vegie patch pie

    PREP + COOK TIME 1 HOUR 40 MINUTES (+ STANDING) SERVES

    300g beetroot, peeled
    500g butternut pumpkin, peeled
    ⅓ cup (80ml) extra virgin olive oil
    1 medium onion (150g), chopped finely
    2 cloves garlic, chopped finely
    100g kale, leaves and stalks sliced thinly
    2½ cups (625ml) vegetable stock
    ¼ cup (70g) tomato paste
    400g can cannellini beans, drained, rinsed
    2 tablespoons finely chopped flat-leaf parsley
    1 medium cauliflower (1.5kg), trimmed
    1 cup (120g) grated cheddar extra flat-leaf parsley leaves, to serve

    1 Cut beetroot into 2cm pieces. Cut pumpkin into 3cm pieces.

    Heat 1 tablespoon of the oil in a large heavy-based saucepan over medium heat; cook onion, garlic, beetroot, pumpkin and kale stalks, stirring occasionally, for

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