Three Ways With… Cauliflower


Forget soggy over-boiled cauliflower – there’s so much more to this humble vegetable!

Roasted Cauliflower
Try serving this as a vegan alternative when you next cook up a roast.

1 cauliflower, trimmed, but kept whole
50 mls rapeseed oil
Juice of half a lemon
1 tbsp smoked paprika
2 garlic cloves, crushed and finely chopped
Salt and pepper for seasoning
Medium handful parsley, roughly chopped
Serves 2-3 as a main, 4-6 as a side

1) Preheat your oven to 200C or Gas Mark 6.
2) Mix together the rapeseed oil, paprika, lemon juice and garlic.
3) Place the cauliflower in a roasting tin and baste with the paprika oil.
4) Season the cauliflower and roast for 20-25 minutes, basting occasionally.
6) When the cauliflower is cooked through, transfer to a serving plate and scatter with the parsley before serving.

Cauliflower Cheese
Sometimes you just can’t beat a classic family favourite. Try our Fountain’s Gold cheddar if you’re looking for a smooth and creamy sauce, or our Vintage Cheddar if you want a bit of a kick.

Florets from 1 large cauliflower
500 mls milk
4 tbsp plain flour
50g butter
125g grated cheddar
50g crusty stale bread, blitzed in a food processor to make breadcrumbs
Serves 2-3 as a main, 4-6 as a side

1) Preheat your oven to 200C or Gas Mark 6.
2) Boil the cauliflower florets for about 5 minutes, until cooked through but not soft.
3) Drain the cauliflower and tip into a roasting dish.
4) Mix 25g of the cheese with the breadcrumbs and set to one side.
5) Melt the butter in a small pan over a low heat. Add the flour and mix quickly to form a paste. Add the milk, a little at a time, stirring all the while, until all the milk is incorporated into the paste. Bring to the boil then simmer for 2 minutes.
6) Stir in 100g of the cheese, take off the heat and mix until the cheese has melted and you have a smooth sauce. Season with a little pepper and, if needed, salt.
7) Pour the sauce over the cauliflower and scatter the cheese and breadcrumb mix over the top.
8) Place in the oven for 20 minutes, or until the sauce is bubbling and the top is golden.

Cauliflower and Potato Curry (Aloo Gobi)
Try roasting the cauliflower and potatoes before adding to curry – it really intensifies the flavour. Here we’re using a Really Indian curry sauce – they’re packed with lots of fresh ingredients and are perfect for midweek meals.

Florets from 1 large cauliflower
350g potatoes, peeled and roughly chopped
Rapeseed oil for roasting
Salt and pepper
1 tub of Really Indian curry sauce
2 medium tomatoes, chopped
Small handful of fresh coriander, chopped
Serves 4

1) Preheat your oven to 200C or Gas Mark 6.
2) Place the potato and cauliflower in a large ovenproof dish.
3) Drizzle with oil and season a little with salt and pepper. Place in the oven and roast for around 20 minutes, until they start to take on colour. The potatoes may need a little longer. If so, take the cauliflower florets out of the dish and set to one side whilst you return the potato to the oven for a further 10-15 minutes.
4) Heat the curry sauce in a large pan over a medium heat. Stir in the tomatoes and bring to a gentle boil. Add the roasted cauliflower and potato and mix to ensure the veg is well covered.
5) Turn the heat down a little and half cover the pan with a lid. Let everything simmer for around 10-15 minutes until the veg is cooked through, adding a little water if necessary.
6) Serve with rice and a scattering of fresh coriander.

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