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Cauliflower adds texture to lots of different dishes, and can be pan fried, steamed, boiled or eaten raw.
If you like to serve different salad bowls for people to help themselves from, try the Cauliflower rice recipe
below, or add a bowl containing equal amounts of raw tiny florets of mixed cauliflower & broccoli, tossed in
Ranch Dressing.

Another unrelated salad bowl to add to this collection has to be one shared at Barton’s old Pottery Class. I will
sneak it into this cauliflower section, because it won’t fit anywhere else!

Mixed Bean Salad
7oz can drained tuna.
1 (or 2?) drained tins of mixed cooked beans eg: borlotti, black bean, red kidney, haricot, chick pea etc.
1-2 tablespoons chutney.
1 tablespoon white wine (or cider) vinegar.
1-2 tablespoons olive oil.
1 tablespoon French mustard.
Seasoning: garlic salt/basil/oregano

Combine all ingredients. Chill till needed. Keeps covered in fridge several days.

Alternative Cauliflower Cheese. Serves 4

(Can be prepared a day ahead until ready to cook, then chilled. Allow an extra 5 minutes cooking time to brown)

14fl oz (400ml) semi skimmed milk
2 tblsp cornflour
2 finely chopped garlic cloves (not crushed)
A large cauliflower (2.4lb/ 1k)
2.5oz/75g grated strongest Cheddar cheese
1oz/25g grated fresh Parmesan
1 tblsp chopped/snipped fresh chives
1 1⁄2 oz Dijon mustard
1⁄4 pint /150ml buttermilk

Mix 2 tblsp milk with cornflour. Add chopped garlic and rest of the milk. Stirring, bring JUST to the boil then
remove pan from the heat.
Set aside to infuse.
Trim cauliflower of green leaves. Remove the thick stalk. Cut the remaining Cauli into florets.
Boil a large pan of water, add cauli florets, bring back to boil and simmer for 5 mins until just cooked (but not soft). Drain.
Heat oven to 200c, fan180c,Gas 6.
Place florets, facing upwards into a shallow ovenproof dish.
Mix both cheeses together. Set aside after next step.
Remove 2 tblsp of this mixed cheese, adding the chives & some freshly grated black pepper. (This is used to
sprinkle on top later)
Gently warm the remaining milk and stir cornflour mix. Return to the heat, stirring until thickened and smooth.
Remove pan from heat. Discard the garlic. Stir in the mixed cheese (not the topping set aside with chives!)
Add the cheese, stirring to melt.
Add mustard and buttermilk. Season with salt and pepper.
Pour the sauce over the cauliflower florets, evenly coating.
Sprinkle the topping mixture over the sauce.
Bake for 25 minutes until bubbling and golden brown.

Sticky Sesame Cauliflower Wings

1 small cauliflower
1/2 cup plain flour
1/2 cup unsweetened almond milk
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder or 2 crushed garlic cloves
1/4 teaspoon crushed red pepper flakes
1 cup panko breadcrumbs seasoned with salt & pepper
For the sauce:
5 tblsp maple syrup
3 tblsp soy sauce
1/2 tsp sesame seeds
1/4 tsp ground black pepper
1/4 tsp ground ginger
1 tsp cornflower mixed with 1 teasp water separately from the rest of ingredients in a small bowl.
1⁄4 cup water

*Whisk above ingredients together and stir to warm through. Set aside to cool.
Add chopped spring onions & sesame seeds for finish.
Heat oven to 450°F/230°C.
Line a baking sheet with parchment/greaseproof paper.
Cut cauliflower into bite sized florets (or size of chicken wings)
In a separate bowl, whisk the flour, almond milk, salt, black pepper and garlic to make the batter. If the batter
is too thick, add a little more milk.
In another bowl tip in the breadcrumbs.
*The batter will only stick to the cauliflower if its dry. If you wet your cauliflower, it has to be 100% dry for the
batter to stick.
Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them
all. Transfer them to the breadcrumb bowl (you can do this in two or three batches) coating each piece
completely, then place onto the baking sheet, keeping each ‘wing’ separate. Repeat until all of the wings are
Make sure oven is hot before baking for 22 minutes.
*While baking, prep the Sauce as given above.
Remove cauliflower from oven. Turn the wings in the sauce using chef’s tongs or a spoon, remove and place
back on the baking sheet. Sprinkle with the spring onions and sesame seeds.
Bake for a further 5 minutes for the sauce to soak into the wings.
Remove from oven and serve immediately.

Fancy Cauliflower Rice

1 small/ medium cauliflower, about 500g (1lb 2oz)
50 g (2oz) fresh peas
zest and juice of 1⁄2 / 1 lemon, to taste
3 spring onions, finely sliced
1/2 tsp ground cumin
1 tbsp. maple syrup
2 tbsp. freshly chopped mint

Cut the cauliflower into florets (discard leaves and stem).
Pulse florets in a food processor until the pieces are the size of rice.
Empty into a large serving bowl.
Add the remaining ingredients and toss together.
Season with salt & pepper if wanted.
Serve with seasonal salad.
Easy cauliflower with chorizo
14oz/400g Cauliflower
51⁄4 oz/150g Chorizo
14.8oz/ 420g tin chickpeas
Fresh coriander

Thinly slice 400g cauliflower.
Heat 1 tblsp olive oil in a pan and add the cauliflower, diced chorizo, and drained tin of chickpeas.
Stir fry over a high heat for 5 minutes.
Reduce heat and cook for further 5 minutes until piping hot.
Sprinkle with chopped fresh coriander to serve.

Danish Cauliflower

I medium cauliflower cut into ‘floret’s’
2oz crispy fried bacon, cooled & cut into small bits
4oz Danish blue cheese
1 & half oz butter
half pint skimmed milk1 & half oz plain flour
1 packet plain crisps, crunched into tiny pieces.

Cook the cauli in boiling water for 10 mins till cooked through but still has a bit of a crunch. Strain & reserve quarter pint
of the liquid.
Place cauli into ovenproof dish.
Melt butter gently in saucepan. Stir in flour till all absorbed, then slowly add cauli water a bit at a time till smoothly
blended. Add the milk & cheese, stirring continuously.
Season with salt & pepper if needed.
Pour sauce over cauli & top with the bacon & crushed potato crisps.
Cook in hot oven or Remoska for 15 mins.
Serve with salad or crusty bread.

If you are reading this and have a favourite cauliflower recipe you are willing to share, please use our contact page and we will try to include it.

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