If, like us, you’ve had a weekend of over-eating, give this porky roasted cauliflower and greens recipe a go. This is great for when you’re catering for veggies or vegans as well, because you can just chuck on the bacon at the end of the dish for yourself, and leave it out for the vegetarian version. With dashes of lemon and garlic, this dish has hints of Middle Eastern and British flavours and is great for sneaking in protein.


• Half a Cauliflower
• Olive oil
• Soy sauce
• 1 x can of chickpeas
• Spinach (about half a pack)
• Half a pack of our Jolly Good Bacon
• 4 cloves of garlic
• Lemon juice


• Chop a cauliflower into smaller florets, keeping the outside leaves to cook.
• Add the cauliflower to an oven tray and spread it out evenly.
• Top with olive oil and toss to cover, then drizzle with a tbsp of soy sauce.
• Roast for 25 minutes, shaking and turning after 10 mins.
• In the meantime, take a can of chickpeas and drain and wash them.
• Heat butter or olive oil in a sauce pan (that comes with a lid) on a medium heat.
• Crush 4 cloves of garlic, and chop it into thin slices then add to the pan.
• Chop up a red chilli (use less if you don’t like spicy food) and add it to the pan immediately.
• Chuck in 1 tbsp of lemon juice or the juice of half a lime and then add the chickpeas.
• Stir the chickpeas and reduce to low heat and add the lid. Cook for 10 mins and stir occasionally.
• Remove the chickpeas and wait until it cools down after a few minutes then crush them slightly with a potato masher.
• Add spinach to a sauce pan with a tiny bit of water until it’s steamed then plate it. Plate the crushed chickpeas and the roasted cauliflower on top.
• Finally, grill or fry some slices of our Jolly Good Bacon and then chop it and sprinkle it on top of your meal. Enjoy.

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