Getting creative with cauliflowers
Tuesday, 15th March 2016 by Rachel

 

Cauliflowers are wonderfully diverse vegetables to cook with. They may not seem as exciting as purple sprouting broccoli, but there is so much more you can do with a cauli. It absorbs flavours well, so you can spice it up or slather it in cheese, what ever floats your boat.  To give you a bit of inspiration I've collated a bunch of veg box friendly recipes that you can steam, roast, fry and puree your way through.

 

Spice it up

Their mild flavour creates the perfect canvas for various spice blends, so they are a popular choice in Indian and Middle Eastern cooking.  I like to coat cauliflower florets in olive oil and spices (chilli, cumin and coriander seeds) and roast them along with some almonds or chickpeas for a Moroccan-style side dish. Try this Spicy Roasted Cauliflower recipe. 

Cauliflower also works well with Indian spice blends.  Aloo gobi is a firm favourite and it’s very simple to make.

 

Or try this Cauliflower Meunier recipe by one of our very own veg scheme members Sophie Dilley. She combines the cauliflower with chilli, lemon and garlic to create some seriously sophisticated flavours.

 

A gluten-free dream

 

Caulis have also become a bit of a hit in the gluten-free cook's repertoire. Grated cauliflower becomes a great substitute for rice or couscous. You can even make cauliflower flatbreads and pizza bases.  Or if you fancy something a little less holy, try these cauliflower fritters 

Use the whole cauliflower

If you usually discard the leaves and stem, think again. They are just as edible and tasty as the florets and they take the same amount of cooking time. The white ribbed stalks have a smooth texture and a slightly nutty taste. Likewise, the inner stalk of the cauli that's left once you cut off the florets is just as worthy of our dinner plates!

 

The leaves can be roasted and tossed with some nuts and herbs (try dill or parsley) to make a warm salad. Alternatively they can be cooked in spices for an Indian side dish.  You may be familiar with aloo gobi but how about gobi danthal sabzi? This is a dry, mildly spiced curry made from cauli stalks and leaves. Give it a go! 

Or if you fancy some more traditional English flavours, try this cosy cauliflower leaf soup recipe which combines cauli leaves with potato and blue cheese.