4 Ways with cauliflower

Cauliflowers are high in fibre, pack a mighty punch of vitamin C and K and are so versatile in the kitchen, taking on different flavours depending how they're cooked. 

Creamed

Fry 1/2 a head of cauliflower in olive oil and some sliced garlic until soft. Add to a blender along with 30g of grated parmesan, half a preserved lemon, a tablespoon of the lemon brine and a cup of stock. Blend until creamy and smooth, stir through your favourite cooked pasta and top with more parmesan.

Schnitzel

Slice a head of cauliflower into 4 large 'steaks'. Dust in seasoned flour, dip into beaten egg, then coat in breadcrumbs. Fry in olive oil on a medium heat for 2-3 minutes and finish off in the oven until tender, around 20 minutes or so. Serve with a butter bean mash and drizzle over some Kashmiri chilli oil.

Spiced

Dice an onion and cook over a medium heat until translucent. Add a heaped teaspoon each of curry powder, turmeric, ground coriander and garam masala and after a minute add a head of chopped cauliflorets and a diced sweet potato. Cook slowly until soft and then blitz with a hand blender. Add a tin of coconut milk, heat through and serve, topped with some crispy onions and chilli flakes.

Caramelised

Take a cauliflower, along with it's inner green leaves and cut into florets, add a red onion cut into wedges, toss both in olive oil and season generously (the Field Blends maple chilli salt tin would work well here too). Roast for 30 minutes until golden. Stir into some cooked quinoa, add pomegranate seeds and some crumbled goats cheese. Dress with lots of extra virgin and lemon juice and top with any fresh herbs you have to hand.