Cauliflower is available for most of the year, usually a few short gaps which depend on the weather. As such it’s good to have some seasonal recipes up your sleeve!
Spring & summer
Break the cauliflower into mini florets (ie break down the large florets within the head again into smaller ones), add a grated carrot per half head of cauliflower, and a small amount of shredded red onion to taste. Thin some mayonnaise down with a little olive oil, white wine vinegar and a little mustard and toss over the salad. This will keep in the fridge for 2-3 days and is a great side for a barbeque, or a packed lunch for work.
Cauliflower rice is probably my favourite “clean living” recipe, it’s actually more like a replacement for couscous, but we prefer it’s flavour and it seems to fill us up in the same way. A food processor makes this super quick, but you can make it without, simply grate the cauli (florets and stalk) as finely as you can. A quick blitz in the processor should turn half a head of cauli into “rice” in no time -don’t crowd the bowl as you don’t want to liquidize! Having tried steaming, boiling and microwaving, I found that roasting with a little olive oil and seasoning was the easiest and tastiest method. The grains dry out a little making the rice very light, and the cauliflower taste becomes more concentrated. A half head of cauliflower should serve 2-3. Tip your rice into a roasting tin – you want the rice to be an even 1cm deep so choose a tin size accordingly. Toss with a tablespoon of olive oil and season, then roast at 200°c for 10-12 minutes, turning once during cooking. It goes really well with any dish where you would normally use rice or couscous, such as a curry or tagine.
Autumn and Winter
What a classic, warming wintery dish. Perfect with a roast, or even as the main part of the meal. I love to combine some of my favourite things, and make macaroni and cauliflower cheese with a few bits of crispy bacon for a tasty supper. The classic cheese sauce involves melting butter, combining with flour and then slowly combining with milk, and heating until thickened. I add a little bit of mustard powder to the flour too for a little extra flavour.
Roasting cauliflower is a delicious way of serving this veg. You can roast a whole head of cauliflower (just cut the stem flush with the head so it sits flat, brush it with a little oil and roast for around an hour at 175°c) for a great centrepiece, or cut it into florets, toss with a little oil (and sprinkle on your favourite spice along with some seasoning) and roast for 15-20 minutes.
Some of our Caulifower recipes
Beef meatball masala with roast cauliflower