Roasting cauliflower is a real game changer. Find everything that you need to know about how to roast cauliflower. Plus simple, easy to follow instructions for how to prepare and cook it in other ways. Includes cauliflower recipe ideas.
Cauliflower is one of my favourite vegetables.
It's beautiful to look at, easy to cook and tastes delicious.
There are so many different recipes that you can make with it - and I love them all!
However, it hasn't always been that way.
When I was a kid I was not a fan of cauliflower, largely due to being served too much over-cooked, soggy cauliflower. When over-boiled cauliflower has a nasty smell, an off-putting texture and is altogether reminiscent of nasty school dinners.
As a result many people don't love it, which is such a shame as if you cook it right it really is delicious.
- While most cauliflower in the UK is white you can also get purple, green and orange cauliflowers.
- Mathematicians love cauliflower because each one of its pieces, or florets, looks almost identical to the whole cauliflower. If you want to find out more about this look up fractal dimension.
A portion of cauliflower contains:
- vitamin C
- several B vitamins
- vitamin K.
In addition it is low in calories and fat and high in fibre.
Source Wikipedia. 1 February 2017
VEGETARIAN CAULIFLOWER RECIPES
Roasted cauliflower is delicious with a salad, as part of a mezze or on the side. If you're looking for other recipes which include cauliflower then try one of these:
- Leek, butterbean and cauliflower freekeh salad
- Macaroni cheese with hidden vegetables
- Cauliflower and potato pakoras
- Harissa whole roasted cauliflower
- Vegetarian sausage, potato and cauliflower traybake
- Cauliflower bulgur pilaf
- Potato and cauliflower curry
- Vegan alfredo sauce
- Roasted cauliflower hummus
- Vegan cauliflower cheese
- Parsnip, chickpea and cauliflower korma
- Vegan cauliflower sauce
HOW TO PREPARE CAULIFLOWER
1. Remove the outer leaves from your cauliflower. Turn upside down and cut out the central stalk. You can leave any little white leaves on the florets - they are delicious roasted. Read more about how to roast cauliflower leaves.
2. Break or chop up your cauliflower into evenly-sized florets.
3. Proceed with your chosen method of cooking.
HOW TO COOK CAULIFLOWER
A cauliflower is surprisingly versatile. Here are some of my favourite ways to cook and eat it:
EAT IT RAW
Cauliflower can be eaten raw for example as part of a salad, or as a crudité with dips.
BOIL IT (OR STEAM IT)
In Jane Grigson's Vegetable Book she recommends boiling it whole. I prefer to break it into florets first.
Boiling or steaming your cauliflower is probably the best way to cook it if you're going to blend it into a sauce such as this hidden vegetable macaroni for picky kids.
Depending on the size of your florets it will take around 10 minutes to cook this way. See below for how to prepare a cauliflower for cooking.
MAKE IT INTO RICE
Cauliflower rice has become increasingly popular over recent years. Try this recipe for Indian-spiced cauliflower rice.
You can also fry cauliflower, although it can be a little slow to get going.
However, my preferred method of cooking cauliflower is to roast it.
If you think you don't like cauliflower, but you haven't tried roasting it then you have to try this.
HOW TO ROAST CAULIFLOWER
1. First pre-heat your oven to 200°C (fan)/220°C/gas mark 7.
2. Transfer your prepared cauliflower florets to a roasting tin, drizzle with olive oil and if liked add 1 teaspoon fennel seeds or cumin seeds. Stir well.
3. Bake in the pre-heated oven for 35-40 minutes until cooked through. Stir occasionally.
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How to roast cauliflower
- 1 large cauliflower
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds or cumin seeds
- pinch sea salt optional
- Pre-heat the oven to 200°C (fan)/220°C/425°F/gas mark 7.
- Cut off the outer leaves of your cauliflower. Turn upside down and cut out the central stalk. You can leave any little white leaves on the florets - they are delicious roasted.
- Break or chop up into florets. These can be small or large depending on your preference but try to get them an even size.
- Wash well in a colander and drain.
- Transfer to a roasting tin, drizzle with 2 tablespoons olive oil and if liked add 1 teaspoon fennel seeds or cumin seeds. Add a pinch of sea salt and mix well.
- Bake in the pre-heated oven for 35-40 minutes until cooked through. Stir occasionally.
If you like this you might also like this roasted kohlrabi recipe.
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