Boring and beige? Not cauliflower! Recent times have seen this cruciferous beauty thrust into the spotlight as cooks realise how versatile it is. Try these ideas:
- Blitz into pearls to use in place of rice or couscous. Try cauli rice in Korean bibimbap: steam, top with sauteed mushrooms, spinach, julienned carrot, marinated grilled beef or tofu, a fried egg, and gochujang dressing.
- Combine seasoned cauli rice, almond meal, parmesan, and beaten egg and shape into pizza bases.
- Toss florets with olive oil and baharat spice, roast till crisp and combine with pickled red onion, coriander, toasted pistachios, and tahini lemon dressing for a warm salad.
- Slice thick ‘steaks’ of cauliflower and grill on each side in a cast iron pan, with lots of sizzling butter, until golden and crisp on the outside and tender in the middle. Serve with a steak knife!
- Whole roasted cauliflower - This is such a simple dish to prepare, with no cutting up of this large vegetable required, and impressive to serve. Middle Eastern and North African flavours pair so well with cauliflower, and here we’ve added crisp curry leaves to give a savoury pop.