Tag Archives: Cauliflower

Recipe of the Week – 16th October 2017 – Roasted Cauliflower and Parsnip Soup

This recipe feels about as autumnal as you can get – it’s very simple to make but the result is really rich and satisfying, not to mention incredibly filling!

Serves 4 to 6


1 large cauliflower, cut into florets

3 medium parsnips, peeled and roughly chopped

1 tbs cumin seeds

200g red split lentils

2 tbs sunflower oil

1 litre vegetable stock from good quality bouillon 

Salt and pepper to taste

Grated nutmeg


1. Preheat the oven to 220C.

2. Place the cauliflower and parsnip pieces on a large baking tray, drizzle with the oil, season and place in the oven for 25 minutes, until beginning to brown.

3. Put the cumin seeds in a large saucepan and carefully dry fry over a medium heat for one minute then add the roasted vegetables and the remaining ingredients. Bring to the boil then simmer for 15 minutes.

4. Blend the soup until thick and smooth and serve with toasted croutons and grated nutmeg to finish.


Recipe of the Week – 22nd May 2017 – Cauliflower and Cashew Biryani

I have always felt that the cauliflower is one of the most maligned and neglected vegetables, yet it is very versatile. It’s proper use in a number of dishes is a long way away from the over-boiled mush that some people may remember from their childhood. This recipe really highlights it’s subtle flavours whilst adding great texture, and it’s very filling!

Serves 4 to 6


300g basmati rice, rinsed and drained

1 medium cauliflower cut into small florets

2 tbs sunflower oil

1 onion, sliced

3 garlic cloves, crushed

25g root ginger, grated

1 green chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tsp ground turmeric

600ml hot vegetable stock from bouillon

1 x 200g bag young-leaf spinach

50g cashews, toasted and chopped

3 tbs coriander leaves, roughly chopped

3 free range eggs

Salt and pepper

Mango chutney, to serve


1. Place the cauliflower florets in a large pan of boiling water and simmer for 2 minutes only. Drain and set aside.

2. Heat the oil in a large saucepan then fry the onion, covered, over a medium heat for 5 minutes. Add the garlic, ginger, chilli, cashews and spices and stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. 

3. Add half the spinach to the pan, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted.

4. Meanwhile, beat the eggs with 1 tbs water, season and fry in a small saucepan with 1 tbs sunflower oil until set as a thin omelette. Set aside.

5. Season, add the remaining spinach and coriander and top with a slice of the omelette. Serve immediately with mango chutney.

Recipe of the Week – 3rd April 2017 – Smoky Cauliflower Frittata

Since adopting our four chickens last year we are generally inundated with eggs at our house, so I am always looking for new ways to do them justice. This recipe is adapted from one by Yotam Ottolenghi and is a nice variation on the classic fritatta. It also another way to use one of the most under-rated vegetables, the cauliflower.

Serves 6


1 medium cauliflower, cut into florets

2 tbs olive oil

100g frozen peas

6 free-range eggs

3 tbs natural yoghurt or crème fraîche

2 tbs fresh chives, finely chopped

2 tbs Dijon mustard

1 tbs sweet smoked paprika

100g mature Cheddar cheese, grated

salt and black pepper


1. Preheat the oven to 200C.

2. Place the cauliflower florets in a large saucepan of boiling, salted water, and simmer for 5 minutes. Drain and set aside.

3. In a large bowl mix together the eggs, yoghurt, paprika, chives and mustard. Season and beat well.

4. Add the olive oil to a large frying pan then sauté the cauliflower florets for 5 minutes until light brown.

5. Grease a large casserole dish then add the cauliflower, peas, half of the grated cheese and the egg mixture. Stir well to combine, top with the remaining cheese and place in the oven for 20 minutes until set and brown.

6. Carve the frittata into slices or wedges and serve immediately with new potatoes.

Recipe of the Week – 23rd February 2015 – Aloo Gobi

I’ve always felt that cauliflower was one of the more under-appreciated vegetables, and that with a bit of sympathetic cooking can really come into it’s own as something very tasty and unique. My take on the traditional Aloo Gobi recipe is my way of trying to highlight the great flavour and texture that the humble cauliflower can offer!

Serves 4


1 small cauliflower, cut into florets
4 medium potatoes, peeled and cut into 2cm dice (or halved baby new potatoes which I used)
4 tbs vegetable oil
1 medium onion, finely chopped
1 large green chilli, deseeded and finely chopped
1 tbs freshly grated ginger
1 tsp mustard seeds
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sugar
4 large tomatoes, roughly chopped
100g sultanas


1. Add the oil to a large saucepan and heat gently. Add the onions and fry until soft before adding the ginger, mustard seeds, ground turmeric, chopped chillies, chilli powder and salt. Stir well and cook until the seeds start to pop.

2. Add the potatoes, tomatoes, cauliflower, sultanas, sugar and 100ml water and bring to the boil. Reduce the heat and simmer gently until the potatoes have cooked through and the mixture has thickened (approx 30 minutes).

3. Serve immediately with naan bread or rice.

Recipe of the Week – 16th December 2013 – Moroccan Cauliflower with Peppers


We found ourselves with a surplus cauliflower in the garage this weekend, so I thought I’d try a variation on a Moroccan recipe for this much underused vegetable. Purists would probably prefer the use of preserved lemons, but I didn’t have any to hand, and this seemed to work ok in providing depth of flavour.

Serves 4 to 6 as a side


1 large cauliflower
1 tbs Ras el Hanout
100ml olive oil
1 tsp ground cumin
1 tsp ginger
1 tbs sumac (optional, but I like it)
1 tsp salt
Freshly ground black pepper to taste
2 small onions thinly sliced
3 cloves of garlic, finely chopped
1 lemon, pips removed, juiced with flesh added
1 handful of pitted green olives
150ml cup water
A small bunch of chopped fresh coriander


1. Break the cauliflower into small florets mix with the spices and set aside.

2. Sauté the onions and garlic in the olive oil over medium heat for 5minutes. Add the cauliflower, lemon, olives, pepper slices and water and bring to a simmer. Cover and cook for about 15 minutes, until the cauliflower is beginning to soften. Take the lid off then continue cooking, to reduce the liquid.

3. Sprinkle with the chopped coriander and serve warm with couscous or flatbreads.

Recipe of the Week – 26th August 2013 – Roasted Paprika Cauliflower with Couscous


This is a variation on a recipe I found recently, but have given it a bit of a twist by using paprika rather than chilli, and modifying a few other things to make it more child-friendly for my discerning family! I have always loved roasted cauliflower, especially the way it takes all the bitterness out of what I think is an underused vegetable. I will definitely be putting this on the menu of my cafe when I open!

Serves 4


1 large cauliflower, cut into florets
1 x 400g can good quality chopped tomatoes
1 tsp sugar
50ml olive oil
1 tsp sweet smoked paprika
Salt and freshly ground black pepper
2 tbs pine nuts
1 clove garlic, finely chopped
Small handful of roughly chopped parsley
2 tbs fresh lemon juice

For the couscous;

200g couscous
2 tbs lemon juice
1 tbs olive oil
Salt and pepper


1. Preheat the oven to 175C.

2. Heat the oil in a large wok and the cauliflower and sugar and cook over a low heat, until the cauliflower begins to soften then raise the heat to brown the cauliflower for a further 5 minutes.


3. Add the tomatoes and paprika, season, then cook for a further 5 minutes.

4. Add the pine nuts, chopped garlic and 50ml water, stir well then transfer to an ovenproof casserole dish. Bake for about 30 minutes then stir in the parsley and lemon juice and let stand at room temperature.

5. Meanwhile, add enough boiling water to the couscous to cover by approx. 1 cm, add the lemon juice, oil and seasoning and stir well. Cover and leave for 10 minutes.

6. When absorbed, break up the couscous with a fork, and serve with the warm cauliflower.

Recipe of the Week – 20th May 2013 – Jasmine’s Cauliflower and Cashew Nut Pasta Bake


This is a recipe which I came up with a couple of weeks ago, with my three-year-old daughter (who must take at least 50% of the credit!), and have since made it again, as it was such a success. I think the combination of pasta with nuts generally works well, and of course provides a double-whammy of protein and energy…

Serves 4 – 6


200g dried pasta (I used penne for this)

2 large sweet potatoes, peeled and finely diced

1 large cauliflower, cut into small florets

3 tbs olive oil

100g chestnut mushrooms, quartered

75g raw cashew nuts, roughly chopped

100g mature cheddar cheese, grated

100ml milk

50g plain white flour

25g butter

2 tsp dried oregano

Salt and pepper


1. Preheat the oven to 200C. When temperature is reached, add the cauliflower florets and diced sweet potato to a large baking tray with the olive oil and seasoning. Mix well and roast for 20 minutes.

2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta until roughly half way to al dente (4-5 minutes).

3. In a separate saucepan, make the cheese sauce by melting the butter and then gently adding the flour, milk and 80g of the cheese, whisking continuously until combined. Season and add the oregano.

4. Combine the drained pasta with the mushrooms, cashew nuts and roasted vegetables. Transfer to a large casserole dish and pour over the cheese sauce. Add the remaining grated cheese and bake on 200C for approximately 20 minutes until lightly browned.

5. Serve at once with a green salad or garlic bread.