Squashed Cauliflower Cheese: Jamie Oliver For Hotpoint
You can’t beat a good old cauliflower cheese, and this method uses the whole head – leaves, stalks and all. The classic creamy sauce has been spiked with a little English mustard and uses a mix of different cheeses to really make it sing.
Step 1Preheat the oven to 180°C/350°F/Gas 4.
Step 2Trim the base of the cauliflower, then use a sharp knife to score a deep cross in the stalk. Remove any tatty outer leaves, leaving the rest intact. Carefully place, stalk-side down, in a large pan of boiling salted water. Cook for 6 minutes, then drain and leave to steam dry.
Step 3Meanwhile, prepare the topping. Blitz the bread, almonds and herbs in a food processor to a fine crumb and set aside.
Step 4For the cheese sauce, place the butter in a large saucepan on a medium heat. Add the garlic, cook for 1 minute, then stir in the flour and mustard to make a thick paste. Slowly add the milk, stirring constantly, to give you a loose white sauce. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, or until thick and glossy. Grate in 100g of cheese, mix well and season to taste.
Step 5Transfer the cauliflower to a 25cm round ovenproof dish and squash it down with your hands to flatten and fill the dish.
Step 6Pour over the cheese sauce, then grate over the remaining cheese and top with the breadcrumbs. Bake for 30 minutes, or until golden and bubbling, and serve straight away.
Roast Spiced Cauliflower With Romesco & Olives: José Pizarro, Pizarro
Step 1Heat the oven to 200°C/180°C Fan. Mix the pimentons with the thyme leaves and olive oil and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 minutes more.
Step 2Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.
Step 3Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.
Sweet Hoisin Cauliflower With Glass Noodles & Lettuce Cups: Lizzie Mabbott, Lee Kum Kee
A riff on the traditional Cantonese dish, sang choi bao, these vegetarian lettuce wraps are easy to make and are great for sharing with friends, or a DIY dinner with the family. Light and refreshing, add pickled red chillies if you can handle more heat.
Step 1Preheat oven to 220°C/200°C Fan/Gas 7. Line a tray with baking paper, add the cauliflower and drizzle with oil. Toss with your hands and roast for 15 minutes.
Step 2Mix the smooth peanut butter with the rice vinegar and slowly add 100ml of boiling water, stirring it thoroughly until you get to the consistency of double cream. You may not need all the water. Set aside.
Step 3Mix the garlic sauce, sweet hoisin sauce, garlic and water together. Toss in the cauliflower and return to the oven, turning it down to 200°C/180°C Fan/Gas 6 and roast for a further 10 minutes.
Step 4Remove cauliflower from the oven, garnish with spring onions and serve with cucumbers, peanut sauce, pickled chillies, glass noodles tossed with sesame oil and lettuce leaves.
Cauliflower & Lentil Thai Larb: Chris Archer, Pentonbridge Inn
Thai food is quite simply one of the world’s finest cuisines – it’s full of exciting vibrant flavours and healthy to boot. Below is a recipe for larb, a northern Thai salad. Sour and spicy, it is usually made with minced pork or chicken, but here it is adapted to use cauliflower and lentils.
Step 1Place the lentils in a pan of cold water and bring to the boil. Immediately drain and then add the lentils back into the pan and cover with clean water. Bring the lentils up to a simmer, then cook until tender, about 15 minutes. Once cooked, drain, and allow to cool on a tray.
Step 2Remove the leaves from the cauliflower and cut into florets. Chop the cauliflower into small pieces. The idea is it should resemble minced beef in appearance and texture.
Step 3In a frying pan, add a little cooking oil and fry the cauliflower over a medium high heat. Cook for approximately three minutes. The cauliflower should colour, and char slightly, but still have a slight crunchy texture. Add to the cooked lentils.
Step 4Finely slice the spring onions and red onion.
Step 5Roughly chop your soft herbs into a large mixing bowl, add the cooked lentils and cauliflower (it’s best if the vegetables are still slightly warm or above room temperature).
Step 6Stir in the remaining ingredients along with the sliced onions.
Step 7Taste for seasoning, you are looking for a balance spicy, sour and slightly sweet.
Step 8This salad is best served with steamed rice to go with the spicy dressing.
Step 1Preheat the oven to 200°C.
Step 2Line a large baking sheet with parchment paper and set aside.
Step 3Remove all leaves from the cauliflower head. Cut cauliflower into florets, roughly equal in size.
Step 4Melt the butter and put in a small bowl. Add the garlic and stir it in.
Step 5Place the breadcrumbs, salt, pepper and parmesan in another bowl.
Step 6Dip each cauliflower piece into the melted butter, then into the breadcrumbs.
Step 7Place each breaded piece on the prepared baking sheet. Repeat until you use up all cauliflower.
Step 8Roast the cauliflower for 30-35 minutes, or until the breading is golden brown.
Cauliflower Cheese: Tom Booton, The Dorchester
Step 1Sweat the sliced stems in a pan. When they’ve started to soften, add the shallots and carry on sweating until they start to colour, then add the garlic for 2 minutes.
Step 2Once the garlic is cooked, add in the milk and bring to the boil. Once boiled, take off the heat and add in the double cream. Leave to cool for 30 minutes.
Step 3After 30 minutes, fish out the stems and save the liquid – this is your milk for the béchamel sauce.
Step 4In a cold pan, start to heat the butter to melt. Once melted add in the flour and cook off until it becomes a roux, to avoid that raw flour taste. Cook for 5 minutes on a medium heat.
Step 5Start adding in the cauliflower milk from earlier to the roux bit by bit. Once all the milk is added, boil for 30 minutes. Once you’ve got a sauce-like consistency, take off the heat and whisk in the grated cheddar cheese.
Step 6Bring a pan of seasoned water to the boil and blanch your cauliflower florets for 4 minutes. Check to see if they are cooked (no one likes a raw cauliflower cheese). Once cooked, cool down in the fridge or plunge in ice water quickly.
Step 7To assemble the dish, mix the cauliflower florets with the béchamel sauce, then add in 100g of grated cheese, season well and place into an ovenproof dish. This can be done the day before and kept in the fridge.
Step 8When you’re ready to eat, place in an oven at 190°C for 15-25 minutes
Cauliflower Rice With Fresh Turmeric: Peter Joseph, Kahani
Step 1Remove the green stems from the cauliflower, and then cut one into 4 pieces. Wash and thoroughly dry it.
Step 2Use a manual box grater to grate the cauliflower into rice (with the grater use the medium side to grate the cauliflower, not the fine side). If you are using a food processor, cut the cauliflower into smaller pieces and use the grater attachment to grate.
Step 3Transfer to a clean towel or fine sieve and press to remove any excess moisture, which can make your dish soggy.
Step 4Once you have your raw cauliflower rice, it is easy to cook. Simply sauté in a large frying pan over medium heat with 1 tbsp of olive oil, cumin, green chilli and fresh turmeric.
Step 5Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 4-6 minutes, then season with salt.
Roasted Cauliflower & Leek Soup: Alexi von Eldik, Cru8
Step 1Chop the cauliflower and leeks, place on a baking tray with the garlic and drizzle with olive oil.
Step 2Place in the oven and roast until lightly browned.
Step 3Add 1 cup of water and the cashews into the blender, blend until completely smooth, add the roasted veg.
Step 4Add another cup of water and blend until desired consistency is reached, add water as necessary. Season to taste, add a squeeze of lemon, a drizzle of olive oil and a sprinkle of paprika.
Spiced Cauliflower, Sweet Potato, Chickpeas & Tahini Dressing: Merchant Gourmet
This generous combination of spicy veg and grains are best served warm, with your choice of grilled kebab meats. Crumble over some feta cheese for a sharp, yet creamy, kick.