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Vegetarian or not, it’s great to have a few delicious clean food recipes lined up for the holidays. Stylist has some great recipes by Margie Broadhead…. Here are two that I’d love to try!

Whole-roasted cauliflower with spicy yoghurt

A whole roasted cauliflower is a wondrous thing. It becomes gorgeously soft in the middle and this spicy yoghurt marinade forms a delicious crust. It also makes an epic centrepiece for any table.


Serves 6


  • 1 head cauliflower
  • 1½ cups plain Greek yogurt
  • 1 lemon, zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper

For serving:

  • 1 red chilli, finely chopped
  • Handful of parsley, roughly chopped
  • ½ lemon, zested


  • Preheat the oven to 200C° and line a small baking sheet with baking parchment
  • Trim the base of the cauliflower to remove any green leaves and the woody stem
  • In a bowl, combine the yogurt with the lemon zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper
  • Spread the marinade all over the cauliflower so that it is completely covered
  • Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 40-50 minutes, depending on the size
  • Let the cauliflower cool for 10 minutes, drizzle with some yogurt, a few slices of chilli, and a sprinkling of chopped parsley
  • Scatter over the zest of one lemon and voilà

Hearty and healthy salted caramel apple tart

This warming healthy salted caramel apple tart is a real show stopper. Ridiculously delicious, seriously simple to make, healthy, and just a little bit different to the traditional currant based puddings you get at Christmas.

caramel apple tart

Serves 8


  • 6 apples, peeled and chopped
  • 1 teaspoon cinammon

For the pastry:

  • 3 cups rolled oats
  • 3/4 cup melted coconut oil
  • 1 cup coconut flour
  • 2 teaspoons vanilla
  • Pinch of salt
  • 3/4 cup maple syrup

Salted Caramel:

  • 3/4 cup almond butter
  • 3/4 cup maple syrup
  • 1/4 teaspoon fine sea salt
  • 1/2 cup melted coconut oil


  • Preheat the oven to 180C
  • Pop the apple in a heavy-based saucepan, with a splash of water and the cinnamon. Put the lid on and allow to cook on a very low heat for 10 minutes or so until the apples are deliciously soft, but not completely mushy. Keep checking and add more water as necessary to stop it burning
  • Meanwhile make the pastry. Pop the oats into a food processor and whizz until you have a fine-ish flour, then add the other ingredients and blend until it comes together. Scoop out about ¾ of the mixture and press into an 20cm pie dish. Just use your hands to press it down and also up the edges of the dish. Use a fork to score holes along the base to stop the pastry puffing up in the oven. Cook for about 12-15 minutes until lightly golden
  • With the remaining raw pastry, tip out onto the work surface, and smoosh it out to about 2cm thickness. Use a heart shaped cookie cutter to stamp out as many hearts as you can
  • To make the caramel, simply pop everything in a saucepan and heat gently until everything has melted.
  • Once all the elements are done, you can now assemble. Mix half of the salted caramel with the stewed apples and then scoop into the cooked tart tin. Top with the pastry hearts and cook for 15-20 minutes until lovely and golden and bubbling
  • Serve hot from the oven, or it’s still delicious cold, and drizzle with the remaining salted caramel sauce