A whole range of organisations in Belfast City jumped at the chance to learn more about food saving and making the most of every mouthful – with a shared event that made the most of our expertise too.
This recipe uses a whole head of cauliflower – along with some of the tender young leaves – in an easy tray bake. Here I have served it with cous cous but you can also use it to stuff flatbreads – both are great for a packed lunch.