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Cauliflower recipes - Our favourite cauliflower recipes so you can make the most out of your organic cauliflower

cauliflower recipes

Here's a collection of cauliflower recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our cauliflower producer and order yours click here.

Stir-Braised Carrots and Cauliflower
Cauliflower and Fennel with Coriander Vinaigrette
Cauliflower and Lentil Dahl
Cauliflower Casserole
Cumin Cauliflower
Curried Cauliflower Soup
Cauliflower Fritters with Cheese Sauce
Herbed Cauliflower Bake
Cauliflower In Red Wine Sauce
Mexican-Style Cauliflower Bake
Summer Vegetables with Rice and Lentils
Cauliflower Vichyssoise
Cauliflower with Coriander
Crispy Cauliflower with Olives, Capers and Parsley
Cauliflower with Sesame Seeds and Ginger
Goulash
Spicy Potatoes and Cauliflower
Cauliflower and Chive Soup
Cauliflower and Carrot Salad
Cauliflower, Lentil and Bacon Soup
The Best Curried Cauliflower
Cauliflower, Potato and Cheddar Soup
Fried Cauliflower Pieces
Hearty Cauliflower & Sea Bass Soup
Cauliflower & Stilton Soup
Roast cauliflower with honey buttery spice

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Stir-Braised Carrots and Cauliflower

1 small cauliflower
250 g carrots
3 tablespoons sunflower oil
175 ml hot vegetable stock
1 teaspoon thyme
1 teaspoon marjoram

Cut the cauliflower into small florets. Thinly slice the carrots. Heat the oil in a large frying pan on high heat. Add the cauliflower and carrots and stir-fry them for about 2 minutes. Pour in the stock and then bring to the boil. Add the herbs and then cover the pan and cook for 10 minutes — most of the liquid will evaporate. Serve hot. Tip: For a more unusual flavour, substitute some of the vegetable stock for dry white wine. Try 150 ml of stock with about 4 tablespoons of wine.

Cauliflower and Fennel with Coriander Vinaigrette

1 medium cauliflower, broken into florets
1 small head of fennel, sliced
4 large lettuce leaves, shredded
25 g creamed coconut
For the dressing:
110 ml olive oil
1 tablespoon white wine vinegar
2 teaspoon crushed coriander seeds
Fresh coriander leaves, chopped finely
Salt and pepper to taste

Stir the olive oil into the vinegar and season with the salt and pepper. Next add the coriander seeds and fresh coriander and then leave to marinate for an hour. Meanwhile, place the coconut in a saucepan and pour a pint of boiling water over the top. Stir until dissolved. Add the cauliflower florets and fennel and simmer for around 4 minutes. Drain and then leave to cool. Just before serving, dress with the vinaigrette and arrange on the lettuce leaves.

Cauliflower and Lentil Dahl

A relatively easy Indian dish to prepare and amaze everyone with! This is a perfect accompaniment to rice or warmed naan bread.

1 onion, chopped
1 clove garlic, chopped
2.5 cm piece root ginger, grated
4 tablespoons sunflower oil
1 teaspon ground coriander
1 teaspon ground cumin
1/2 teaspon turmeric
75 g red lentils, ready to use
300 ml vegetable stock
2 tablespoons hot curry paste
1 organic cauliflower cut into small florets
300 ml coconut milk
125 g frozen peas, thawed
2 tablespoons chopped coriander
1 tablespoon lemon juice

Heat about half of the oil in a saucepan and add the onion, garlic, ginger and dry spices and fry gently for 5 minutes. Add the lentils, stir well and pour in the stock. Bring to the boil. Cover and simmer for 10 minutes. Heat the remaining oil in a fry pan. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut milk and cauliflower to the lentils and return to the boil. Cover and simmer for 10 minutes. Stir in the peas, coriander and lemon juice. Heat this through for 3 minutes. When the peas have become tender, it is ready to serve.

Cauliflower Casserole

450 g cauliflower florets
4 tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese
4 tablespoons swiss cheese, shredded
4 tablespoons dry breadcrumbs
2 teaspoon unsalted butter, melted

Preheat oven to Gas Mark 4/180°C/350°F.Steam or boil the cauliflower until tender. Arrange the cauliflower in a buttered shallow baking dish. Arrange the tomatoes over the cauliflower. Sprinkle with salt and pepper to taste. Combine the cheeses in a bowl and sprinkle over the cauliflower mixture. Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.

Cumin Cauliflower

1 medium sized cauliflower
1 tablespoon sesame oil
1 teaspoon tumeric
2 teaspoon cumin seeds
Fresh parsley to serve

Cut the cauliflower into florets and boil until cooked. Don't over boil, though - they still need to be a little crisp. Drain when ready. Heat the oil with the tumeric in a frying pan, add the cumin and cook. Add the cauliflower and stir until all the cauliflower is coated. Serve immediately, sprinkled with parsley.

Curried Cauliflower Soup

1 tablespoon olive oil
1 medium onion, chopped
11 large cloves garlic, peeled and crushed
1 medium carrot, sliced
500g potato, peeled and diced
1 cauliflower, broken in to florets
960 ml vegetable stock mixed with 3 tablespoons Tamari
480 ml buttermilk
Salt and Pepper to taste

Heat the oil in a large soup pot and sauté the onion and garlic with the curry powder. Once the onion has become tender add the potato, cauliflower and the stock. Cover and simmer for 20 minutes. Remove from the heat and puree coarsely in a blender/ food processor. Return to the pot and add the buttermilk. Heat through (but do not allow to boil) and season with the salt and pepper to taste.

Cauliflower Fritters with Cheese Sauce

1 cauliflower, core removed and broken into florets
90 g breadcrumbs
45 g Parmesan cheese, grated
1 tablespoon chopped fresh parsley
2-3 eggs, beaten
90 ml vegetable oil
Salt and pepper
Cheese Sauce:
15 g butter
15 g plain flour
60 ml milk
1/2 teaspoon mustard
120 g cheddar cheese, grated
Pinch of cayenne pepper

Par-boil the cauliflower in salty water and then drain. In a bowl, mix together the Parmesan and parsley and then season with salt and pepper. Dip the cauliflower in the eggs, then coat in the breadcrumb mixture. Heat the oil in a pan and lightly fry until golden. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Remove from the heat and slowly add the milk, stirring constantly. Return to the heat and continue stirring as you bring it to the boil. Reduce the heat and simmer for 2 minutes. Stir in the mustard, cheese and cayenne and then season to taste with salt and pepper. Serve immediately.

Herbed Cauliflower Bake

450 g cauliflower florets
2 teaspoons unsalted butter
4 tablespoons onions, chopped
75 g celery, chopped
4 tablespoons mushrooms, chopped
120 ml vegetable stock
1 teaspoon Italian herb seasoning
55 g plain breadcrumbs

Preheat oven to Gas Mark 4/180°C/350°F. Cook the cauliflower until it becomes tender. Drain and keep warm. Melt the butter in a pan over medium heat. Sauté the onions, celery and mushrooms 4-5 minutes or until they begin to soften. Stir in the remaining ingredients except the cauliflower and breadcrumbs. Add salt and pepper to taste. Simmer another 2 minutes. Stir in cauliflower. Transfer the mixture to a lightly oiled baking dish. Sprinkle with the breadcrumbs and bake for 15 minutes or until the top has browned.

Cauliflower In Red Wine Sauce

1 head cauliflower
1 tablespoon olive oil
1 clove garlic, peeled and crushed
1/4 tablespoon dries thyme
1/2 tablespoon dry red wine
one handful freshly grated Parmesan cheese

Steam the cauliflower for around 5-10 minutes, until it becomes tender. Refresh under cold running water. Heat the oil in a frying pan and sauté the garlic and cauliflower for about 1 minute. Add the thyme, pepper, and wine and turn up the heat. Cook. Tossing over high heat, until the wine has evaporated. Transfer to a warm serving dish and serve immediately.

Mexican-Style Cauliflower Bake

1 large cauliflower, cut into florets
500 g tomatoes, skins removed
1 large onion, peeled an chopped
8 tablespoon chopped fresh basil
2 cloves garlic, peeled and crushed
120 ml vegetable stock
1 tablespoon olive oil
1 tablespoon capers
1 pinch ground cloves
1 pinch ground cinnamon
3 tablespoon chopped fresh parsley
3 tablespoon breadcrumbs
225 g cheddar cheese, grated
Salt and pepper to taste

Preheat oven to 200°C/ 400°F/ Gas Mark 6. First prepare the sauce. Set aside 2 tablespoons of the chopped onion. Put into a large saucepan the following ingredients: tomatoes, fresh basil, garlic, vegetable stock, and the remaining onion. Stir well. Bring the mixture to a boil, then cover. Reduce the heat and continue to simmer for a further 40 minutes. After this time add the olive oil and remove from the heat and transfer to a large bowl. Lightly grease a casserole dish. Steam the cauliflower until tender. Mix the cauliflower into the tomato sauce mixture. Add the capers, parsley, cloves, cinnamon and the onions that you set aside and mix well. Season to taste. Pour the mixture into the casserole dish. Mix together the cheese and breadcrumbs in a separate bowl and then use to top the casserole. Bake for approximately 30 minutes, or until the toppng has browned. Serve immediately.

Summer Vegetables with Rice and Lentils

3 tablespoons olive oil
1 tablespoons cumin seeds
4 whole cloves
4 cardamom seeds
4 black peppercorns
2.5 cm stick of cinnamon
1 teaspoon turmeric
5 cm piece root ginger, peeled and grated
2 large onions, peeled and chopped
100 g green lentils, soaked and drained according to the instructions
100 g basmati rice, washed
175 g courgettes, sliced
175 g cauliflower, broken into florets
175 g carrots, peeled and sliced
Salt to season

Heat the oil in a large pan and fry all of the spices, except the turmeric and ginger, until they splutter a little and the flavour has been released. Then add the onion, turmeric and ginger and cook for a further minute or two, stirring well. Add 450 ml water and bring to the boil. Stir in the lentils, rice and the chopped vegetables and cover. Simmer for around 15-20 minutes, or until the rice has cooked. Season to taste and allow to stand a while (lid on) before serving.

Cauliflower Vichyssoise

2 tablespoons olive oil
1 large leek, chopped
2 cloves garlic, chopped
4 large red or yellow potatoes, chopped
1 head cauliflower, trimmed and chopped
1.7 litres vegetable stock
1 large tomato, seeded and chopped
2 bunches spring onions, minced
2 tablespoons marjoram leaves, chopped
2 tablespoons fresh chives, chopped, as garnish

Heat oil in a heavy stockpot over medium high heat. Sauté leeks and garlic 2-3 minutes, or until soft. Add potatoes, cauliflower and stock. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until vegetables are soft. Add tomato, spring onions and marjoram. Cook 3 minutes. Remove from heat. Season with sea salt and pepper to taste. Transfer to a blender or food processor and purée. Garnish with chives and serve hot or cold.

Cauliflower with Coriander

1/2 a large cauliflower, broken into tiny florets
3-4 tablespoons olive oil
1-2 cloves of garlic, peeled and sliced
1 small bunch of coriander, chopped

Heat the olive oil gently and sauté the sliced garlic for 2-3 minutes or until soft. Turn the heat up and stir-fry the cauliflower florets for a further 2-3 minutes, tossing so that they are well coated with the oil. Turn the heat down, partially cover with a lid, and cook until soft, about 4 minutes. Stir in the chopped coriander, toss for 1 minute more, and serve.

Crispy Cauliflower with Olives, Capers and Parsley

4 tablespoons black olives, finely chopped
2 teaspoons capers, drained and finely chopped
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 cauliflower cut into small florets
2 tablespoons flat leaf or regular parsley, chopped

Combine first 3 ingredients and 4 tablespoons of oil in a bowl. Heat remaining oil in a heavy non-stick pan over medium-high heat. Cook cauliflower for 10 minutes, covered, stirring occasionally. Uncover pan and sauté cauliflower another 5-10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season with salt and pepper to taste.

Cauliflower with Sesame Seeds and Ginger

1 cauliflower
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon vinegar
Juice of 1/2 lemon
1 tablespoon cornflour
1 teaspoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
2 cloves garlic, peeled and finely chopped
2 tablespoons sesame seeds

Trim the cauliflower and cut into thin slices. Next cut the florets away from the stalk. Discard the stalk. Steam for 5 minutes, refresh with water, and set aside. In a bowl, mix together the honey, soy sauce, vinegar, lemon juice, cornflour and sesame oil. Set aside. Heat the olive oil in a pan and add the ginger, garlic and sesame seeds. Sauté until the ginger and garlic begins to turn golden, then stir in the cauliflower. Toss the cauliflower to heat through, stir in the honey-soy sauce mixture. Serve immediately.

Goulash

This is a very simple and tasty recipe, perfect on a cold day. Meat lovers may like to add beef, but it is just as tasty without.

l2 tablespoons olive oi
2 medium onions
1 rounded dessertspoon wholemeal flour
1 tablespoon paprika
Cayenne pepper
400 g tomatoes
275 ml hot water, mixed with 1 teaspoon tomato puree
1/2 medium cauliflower
225 g carrots
225 g courgettes
225 g potatoes
1/2 green pepper (de-seeded)
150 ml Greek yoghurt
Salt and Pepper

Preheat the oven to 180°C/ 350°F/ Gas Mark 4. Prepare the vegetables by cutting them into chunks. Heat the olive oil in a pan and then fry the onion until soft. Stir in the flour and most of the paprika and cayenne pepper. Cook for a minute and add the tomatoes and water. Bring the ingredients to a boil, stirring constantly. Add the vegetables, salt and pepper. Transfer to a casserole dish and bake covered for 30-40 minutes. After this time stir in the yoghurt, sprinkle on the rest of the paprika and serve piping hot with rice.

Spicy Potatoes and Cauliflower

This recipe has a distinctly Indian feel to it, so serve hot with basmati rice and naan bread.

450 g potatoes
450 g cauliflower
5 cm piece fresh root ginger
1 hot green chilli
4 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and pepper

Peel the potatoes and cut into large chunks. Place in a saucepan covered in water and bring to the boil. Boil a further 5 minutes, then drain. Cut the cauliflower into small florets. Peel and chop the onions and ginger. Slice the chilli (discard the seeds for a milder flavour). Heat the oil in a pan and add the onion and ginger. Cook until soft and brown. Mix in the chilli and spices and cook for 2 minutes, constantly stirring. Now add the potatoes and cauliflower. Stir to coat them in the spice mixture. Season with salt and pepper and stir in 3 tablespoons of water. Cover with lid and leave to cook gently over a medium heat for about 10 minutes or until the vegetables are tender. Should the mixture become dry, add a little water.

Cauliflower and Chive Soup

Superb soup guaranteed to warm winter chills! Serves 4.

1 cauliflower, cut into florets
900 ml chicken stock
125 g low fat cream cheese
salt and freshly ground black pepper
2 x 15 ml spoons chopped chives

Steam the cauliflower florets until tender, about 10 minutes, and then liquidise them thoroughly with the stock. Add the soft cheese and liquidise again. Season to taste, and serve sprinkled with chopped chives.

Cauliflower and Carrot Salad

This recipe is from our customer Penny Thatcher, who was trying to use up some cauliflower which her husband is not too fond of and he loved it!

½ cauliflower
2 carrots
2 tablespoons yoghurt
1 heaped teaspoon mint sauce
sea salt and black pepper
a squeeze of lemon juice

Chop the cauliflower into very small florets and place in a salad bowl. You can use a mandolin to slice it finely if you have one. Then grate the carrot into a bowl. Add the yoghurt, mint sauce, salt and black pepper to taste and a squeeze of lemon juice. Then mix together and serve.

Cauliflower, Lentil and Bacon Soup

Serves 4

6 rashers bacon, cut crosswise into thin strips
1 medium onion, any colour, diced
200 g (7 oz) lentils
2 teaspoons salt
Pepper to taste
1 teaspoon dried rosemary, or 2 teaspoons fresh
1 bay leaf
2 litres water
1 small head cauliflower, diced

Cook the bacon slices in a large pot, then remove the bacon and reduce the heat to medium low. Add onion to the pot and cook until translucent, about 5 minutes. Add the lentils, salt, pepper, rosemary, bay leaf, and water. Bring to a boil, then reduce the heat and simmer partially covered for 20 minutes. Add the cauliflower and simmer until the cauliflower and lentils are tender, about 15 minutes more. Remove the bay leaf, and serve the soup topped with the bacon.

The Best Curried Cauliflower

A beautifully aromatic concoction, that also works with Romanesco cauliflower. Serve hot or cold with basmati rice and grilled fish, meat or tofu. Serves 4 as a side dish.

1 medium head cauliflower, cut into florets
1 red onion, chopped
1 tablespoon olive or vegetable oil
1/2 tablespoon curry powder
1/2 tablespoon garam masala
1/2 tablespoon fennel seeds
2 teaspoons salt
2 large garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 tablespoon grated lemon peel
1 teaspoon ground pepper
2 handfuls frozen peas, thawed
1 handful chopped fresh coriander

Preheat your oven to 200°C, 400°F, gas mark 6. Place the cauliflower, onions, oil, curry powder, garam masala, fennel seeds, salt, garlic, ginger, lemon peel, and pepper in a large bowl. Toss the ingredients together until each piece of cauliflower is coated. Place the mixture in a large baking pan, and roast for 25 to 30 minutes, until the cauliflower is crisp-tender, turning every 10 minutes. Place in a serving bowl and mix in the peas and coriander

Cauliflower, Potato and Cheddar Soup

A warming and comforting soup, perfect for your flask on bonfire night. Makes 6 side servings.

1 tablespoon oil
1 white or yellow onion, chopped
3 garlic cloves, minced
400 g potatoes, peeled and diced
1 cauliflower, chopped, stem peeled and diced
960 ml water or vegetable stock
2 handfuls grated cheddar cheese
180 ml milk
1/4 teaspoon dry mustard
Salt, pepper and grated nutmeg to taste
240 ml single cream

In a soup pot, heat the oil over medium heat and add the onion. Sauté for about 7 minutes until softened, adding the garlic for the last few minutes. Add the potato, cauliflower, water or stock and milk; bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until cooked through. Puree the mixture in a blender or food processor until smooth; return to the pot. Whisk in cheese, mustard, salt, pepper, nutmeg and cream.

Fried Cauliflower Pieces

An easy appetiser! Serve with chutney or other dips.

Trim 1 cauliflower into pieces with short stems, boil for 4 minutes and then drain. Have a plate of seasoned bread crumbs, a plate of flour, and a plate of beaten egg ready. Heat about 1/2 inch of vegetable frying oil in a deep pan until a bread cube dropped in browns quickly. Dredge the cauliflower pieces in flour, then the egg, then the breadcrumbs. Set gently in the oil and brown on all sides. Drain on a towel and serve immediately or keep warm in the oven.

Hearty Cauliflower and Sea Bass Soup

Serves 4 as a main dish, with bread and salad

2 tablespoons butter
1 white or yellow onion, halved and thinly sliced
2 teaspoons fresh thyme, or ½ teaspoon dried
300 g potatoes, diced (peeled or unpeeled is fine)
700 ml fish or vegetable stock
700 ml milk
1 head cauliflower, florets and stem chopped
Salt and pepper to taste
425 g sea bass fillet, cut into pieces
Optional: 150 g streaky bacon, chopped

If you are using bacon, fry it first, in a large saucepan. Remove the bacon and put it aside. Pour off all but 2 tablespoons of the fat, then add the butter, onion and thyme and cook for about 8 minutes until the onion is tender. Add the potatoes, stock, milk and cauliflower and bring the soup to the boil. Turn the heat down and simmer for 15 minutes. Season to taste with salt and pepper. When it's ready to serve, add the sea bass and reserved bacon, simmer for another 3 minutes, until the sea bass is cooked.

Cauliflower and Stilton Soup

Lush and easy. Serve with French bread, for 4.

2 tablespoons butter or oil
2 medium onions, chopped
3 medium garlic cloves, chopped
About 400g cauliflower, chopped
200g potatoes, peeled and chopped
1 lire chicken or vegetable stock
3 tablespoons dry sherry (or to taste)
75g Stilton or other blue cheese, crumbled

Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and cauliflower; cover and cook until onion is soft but not brown, stirring frequently. Add the potatoes and stock, and bring to the boil. Reduce the heat to low, cover partially and simmer until the vegetables are tender, about 20 minutes. Puree the soup in a blender until smooth. Return to the saucepan, add the sherry, bring to a low simmer to warm the soup, and stir in the blue cheese.

Roast cauliflower with honey buttery spice

This side dish is lovely with monkfish fillets that have been garnished with fresh rosemary, wrapped in Parma ham and then slowly roasted in the oven until cooked through. Serves 4

1 head of cauliflower
2 tbsp butter
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp sweet paprika
½ tsp honey

Preheat the oven to 200C. Cut the cauliflower into large, chunky florets. Place the butter in a roasting dish. Pop into the oven for a couple of minutes, just long enough to melt it. Add the cauliflower and spices, give a good toss to coat and roast for 15 minutes. Drizzle over the honey, fold through, and roast for a further 5 minutes. Serve alongside pan-fried sea bass or Parma ham-wrapped, rosemary-spiked monkfish.