Buddha bowls are all the rage these days and if you're going to have one this is a must add. Along with our buddha bowl beans and some sweet potato wedges and greens this makes an amazing dish for any time of year.

It goes well with pretty much anything else too and it a great way to sneak more greens into your life. Fry a diced onion in a little oil until it is lightly cooked. Chuck it into a food processor or blender, or just a bowl and use a stick mixer with a cup or two of spinach, kale or pretty much any green that you have and like, we like doing it with sweet potato leaves because we have an abundance in the garden and they are apparently very good for you.

For some unknown reason every vegetable is simply better when you have it two ways. Cooked and uncooked, mashed and fried, dehydrated and roasted...it doesn't matter what the combination is it's just better! This one takes the cake though. Roasted and raw cauliflower all in a salad with pomegranate seeds, pistachios or pepitas (for nut free) and a load of herbs. It just doesn't get much better.

Start by grating a third of the cauliflower, or if you're not allergic to using a food processor due to the crazy amounts of washing up they produce you can use that instead. Then break or cut up the remaining cauliflower and toss it in a little oil and salt before popping on a baking tray and baking it until perfectly cooked (that will depend how big your florets are but usually around 20mins at 180 degrees C).