Cauliflower cheese meets macaroni cheese in this dream of a recipe, perfect for feeding a hungry crowd.
The humble cauliflower holds its own in this aromatic vegetarian main for four. This gluten-free recipe only requires six ingredients (most of which are bound to be lurking in your cupboard anyway) so if you're looking for an impressive but easy, flavour-packed dinner then this is the one for you.
This cauliflower recipe makes for a great side dish when feeding a hungry crowd. Serve as part of a vegan middle-eastern feast with flatbreads.
You need small caulis the size of your fist for this – it’s quite rich so don’t be tempted to use huge ones. They’ll go well with the Christmas veg, so will make a good individual sized Christmas day main for any non-meat eaters. Flavoured with coriander and cumin and topped with hazelnuts, this recipe is bound to impress.
This recipe for cauliflower shawarma, pomegranate, tahini and pine nuts comes from Berber and Q in East London. Serving cauliflower whole like this, fresh from the BBQ is brilliant, particularly, when it's smothered in shawarma butter. Serve this by itself, or as a side dish.
This chermoula roast cauliflower is vegetarian, gluten-free and ready in under an hour. The smoked paprika cauliflower is perfectly paired with the tahini yogurt dressing. Shop for individual-size caulis, as you serve one per person. Scatter with pumpkin seeds for added crunch.
Check out this Indian spiced whole roasted cauliflower with fluffy rice, pomegranate seeds and crunchy pistachios. This recipe makes a showstopping veggie dish to serve friends and family at your next BBQ.
Check out this punchy, vegetarian and gluten-free roasted cauliflower recipe, from Marcus Samuelsson's restaurant, Red Rooster in Shoreditch, London. Served with a corn crumble, this dish is packed full of flavours and textures – just look at that coriander.
Our roasted cauliflower salad recipe is low in calories and packed with punchy flavour. Turmeric adds lovely colour and flavour to this easy vegan-friendly recipe.
Put cauliflower at the centre in this vitamin-rich vegetarian meal, accompanied by a vibrant pepper sauce and a fried egg for extra protein.
This recipe is sprinkled with herby lemon pangritata for extra crispiness. There’s a careful balance of flavours here – a sweetness from the honey, a warming spice from the harissa, a freshness from the lemon – and they’re all soaked up by the cauliflower, becoming a wonderfully hearty and warm salad.
This multi-tasking recipe works as a starter, side or veggie main served with rice. The quick pickled onions give this dish a lovely bite. Ready in under an hour this recipe is a great all-rounder.
This curry recipe is low in calories and ready in just 30 minutes, ideal for an easy midweek dinner. You roast the leaves as well so there's less waste too.