And why is it so popular? Because you can substitute it for several kinds of carbs like rice and pizza bases, though I don’t really see the point of making a pizza base that uses cheese as glue and pretending it’s better than homemade dough, and I rather like adding cauliflower rice to real rice! Stick that in the carbometre, however it is a brilliantly versatile vegetable that tastes good both cooked and raw. It’s great to see it back with a starring role.
More ways with Cauliflower
Dry spiced cauliflower and potato curry with whole cumin, coriander, fennel seeds plus turmeric and garam masala
Chargrilled cauliflower salad with spinach tomatoes, dill and lemon dressing
Cauliflower, onion and roasted garlic soup using chicken stock and a bit of cream at the end
Cauliflower pakoras (chickpea flour fritters) with minty yoghurt sauce
Cauliflower cheese but add watercress to the sauce
Asian pickled cauliflower with rice vinegar, chilli and sugar
Warm cauliflower (also good raw) with Aioli
Cauliflower pasta with feta, lots of garlic, roasted walnuts, olive oil and lemon juice
Roast a whole cauliflower (1/2 inch water, foil on top for 30 mins remove for 10 more) with cumin, sumac, turmeric, garlic salt
Cauliflower rice Tabbouleh
Cauliflower Tikka Masala
Cauliflower, leek and cheese gratin
Coconut cauliflower rice (good with extra real short grain brown rice added!)
As an almost instant, tasty bowl food using left-overs in the fridge (that’s how I discovered it) try this:
Cauliflower and Feta Mash
I large Cauliflower
1 pack 200g Feta cheese
old end of parmesan, grated, (1 heaped tablespoon)
lots freshly cracked black pepper
salt to taste
a drizzle olive oil
Break the cauliflower into small pieces and steam (do not boil, never boil) it until it is tender.
Remove from the steamer into a large bowl or Magimix while still hot.
Crumble the feta into the bowl, add the Parmesan and mash it with the cauliflower with a potato masher. You may want to use a whisk at the end to really fluff it up. /Or whiz in a Magimix.