Do you remember the last time you had cauliflower? Many nutritionists and cooks have been experimenting with this veggie recently, probably because of the realisation of its huge health benefits. One serving of cauliflower holds 77% of your recommended vitamin C allowance, in addition to containing a reliable source of fibre, protein and magnesium. Cauliflower has also been recognised as a vegetable that helps fight cancer and boost heart health, so why aren’t we cooking with it more?! The unfortunate truth is that cauliflower, when cooked in certain ways, can taste bland and dull, but we’ve collected our top cauliflower recipes, bursting with flavour – you’d be mad not to try!
- 1 head cauliflower, any size
- 1 tablespoon olive oil or butter, optional
- Salt, optional
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
- Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor. Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
- Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
- Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
- Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week.
- 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- 2 tablespoons balsamic vinegar
- 1/2 cup finely shredded Parmesan cheese
- Preheat oven to 450 °F.
- Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
- 1 cauliflower
(about 750g/1lb 10oz)
- 100g ground almonds
- 2 eggs, beaten
- 1 tbsp dried oregano
For The Topping:
- 227g can chopped tomatoes
- 1 tbsp tomato purÃ©e
- 1 garlic clove, crushed
- ½ large aubergine, thinly sliced lengthways into long strips
- 2 tbsp olive oil, plus extra for greasing
- 1 small red onion, cut into 8 wedges
- ½ small bunch basil, leaves picked
- 125g ball mozzarella
- 25g Grana Padano or Parmesan (or vegetarian alternative), grated, plus extra to serve
- a few pinches of chilli flakes
- Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a ‘crust’. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
- Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred – you’ll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purÃ©e, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don’t want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.
- 4 cloves of garlic
- 1 teaspoon smoked paprika
- ½ a small bunch of fresh thyme
- olive oil
- sea salt
- freshly ground black pepper
- 1 lemon , zest and juice of
- 1 large cauliflower , (1kg) with outer leaves left on
- 4 tablespoons dry sherry
- 1 x 400 g tin of plum tomatoes
- 40 g flaked almonds
- ½ a bunch of fresh flat-leaf parsley
- extra virgin olive oil
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.
- 3 tbsp vegetable oil
- 2 onions , sliced
- 4 cloves of garlic , chopped
- 6cm piece of ginger , peeled and chipped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 tomatoes , grated
- 6 curry leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground tumeric
- 1/2 tsp cayenne pepper
- 1 kg maris piper potatoes , or any other floury potatoes thickly diced
- 1-2 green chillies , deseeded and sliced
- 1 large cauliflower , cut into florets just larger than the potato
- Greek-style yogurt , to serve
For the Parathas:
- 300 g chapati flour , plus extra for dusting
- 2 tbsp butter , melted
- For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10-12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
- Heat most of the vegetable oil in a pan over a medium heat and sautÃ© the onion, garlic and ginger, stirring, for 6-8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
- Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
- Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8-10 minutes. Add the cauliflower and cook for another 8-10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
- Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6-8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
- Serve immediately with the curry and a bowl of yoghurt on the side.
- 100g golden raisins
- 55ml carrot juice
- 1 tbsp coriander seeds
- 1 medium cauliflower, cut into small florets
- 2 garlic cloves, finely chopped
- 3 dried piquÃn chillies, crumbled (see Know-how)
- 55ml extra-virgin olive oil, plus 5 tbsp extra
- 2 heaped tsp sea salt flakes, such as Maldon, plus a generous pinch
- 1 medium red onion (about 225g), halved and thinly sliced
- 500g ready-cooked grains, such as freekeh, farro, pearl barley, rye berries or brown rice
- 30g unsalted roasted pistachios, coarsely chopped
- 30g pomegranate seeds
- 1 tbsp finely chopped skin from a preserved lemon
- 2 tbsp lemon juice
- Small handful fresh mint leaves
- Small handful fresh flatleaf parsley sprigs
- Position a rack in the centre of the oven and heat to 230°C/210°C fan/ gas 8. Combine the raisins and carrot juice in a small bowl and set aside. Toast the coriander seeds in a small dry pan over a medium-high heat for 3-5 minutes, shaking the pan frequently, until fragrant. Grind to a powder in a pestle and mortar.
- 02.Toss the cauliflower with the garlic, chillies, 55ml of the olive oil, 1 heaped tsp of the sea salt and 2 tsp of the ground coriander in a large bowl. Spread the mixture out in a single layer in a large, heavy baking dish. Add 55ml water to the mixing bowl and swish it around to collect any stubborn spices, then pour it into the baking dish (around, not over, the cauliflower).
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- 1/3 cup nonfat buttermilk (see Tip)
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
- Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
- Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.