Food writer Susan Jane White gives us a recipe to put some va-va-voom back into the humble spinach leaf.

"Cauliflower like you’ve never known it; charred, creamy nuggets cosied up with buttery chunks of roasted banana and wilted spinach. Just a toe dipped in the shallow end of hipster vegan. It’s best to use over-ripe bananas so they caramelise quickly." -Susan Jane White 

Yield: Serves 3-4


  • 3 tablespoons extra virgin coconut oil
  • ½ large head of cauliflower
  • 2 blackened, over-ripe bananas
  • 2 tablespoons Indian curry powder
  • 1 teaspoon ground turmeric
  • 1 handful baby spinach leaves
  • 1 wedge of lemon or lime
  • Salt and pepper, to serve


  1. Jack up the oven to 210°C/gas mark 6.
  2. Find your biggest roasting tray and briefly melt the oil in the oven for a few moments.
  3. Meanwhile, split your cauliflower in half and break into clumsy chunks.
  4. Peel and chop the blackened bananas.
  5. Remove your roasting tray from the oven, tumble in the cauli, banana, curry spice and turmeric and coat everything really well. Roast for 20–25 minutes, shaking from time to time if you remember. When the cauliflower starts to char, it’s ready.
  6. Remove the tray and snuggle in the baby spinach before serving beside wedges of lemon and lime.

TIP: This is lovely served with some fresh fish flaked on top.

Susan Jane White is a food writer, nutritional cook and author of two books The Extra Virgin Kitchen and The Virtuous Tart. Having experienced health problems in the past due to poor diet, Susan Jane White was forced to think very differently about the type of fuel she was putting into her body. Having been encouraged to eradicate wheat, dairy and refined sugar from her diet, Susan began to create new recipes that were full of flavour, yet healthy and nourishing. She has since garnered a cult following around Ireland. For more recipes and thoughts from Susan, click here

Read more: Curried cauliflower and spiced cashew nut soup

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