Ingredient spotlight: release the cauli-power!

'Cauliflower is the plain Jane of vegetables' - wrong! 

According to a YouGov survey, cauliflower has been rated the 22nd most popular vegetable by Brits. But we think it should be higher. 

There are so many things you can do with it from steaming to roasting, it can be the signature ingredient or make a delicious side dish. Read below for some inspiring dishes that could end up becoming your weekly favourite: 

Cauliflower wings 

Incorporate more plant-based meals into your week by swapping your chicken wings for cauliflower. Resembling a classic wing with just as much flavour, these are super simple to make (and you don't even have to deep fry them)! If you're looking for a spicy kick, try coating them in a buffalo sauce like this creator 👇

Cauliflower steak

Speaking of plant-based alternatives, save money and eat healthier with cauliflower steaks. 

INGREDIENTS

• 1 cauliflower
• 3 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp cumin
• 1 tsp chilli powder
• 1 tsp salt
• Olive oil

METHOD

1. To prepare the cauliflower steaks, slice a thin piece off the bottom stem but keep the core intact. Place stem-side down on a chopping board and slice thickly (around 1cm in thickness). 
2. Make the marinade by adding the olive oil and spices to a small bowl and mixing.
3. Place cauliflower steaks onto a baking sheet on a tray (you can also use the air-fryer). Brush the marinade onto both sides of the steaks. 
4. Preheat your oven to 200°C, roast the cauliflower for 15-20 minutes or until golden brown. Check they are tender by sticking a fork into the steaks. 
5. Garnish with a sprinkle of parsley and pomegranate seeds (optional). 

Cauliflower rice

Taking as much time to cook as boiling rice, it's a great idea to try this out in your rice dishes during the week. All it takes is one cauliflower head, seasoning and a bit of oil. 

METHOD

1.  Wash and dry cauliflower. Remove all greens. 
2. Whether you're using a grater or blender, chop the cauliflower into small pieces before shredding or blending. If blending, make sure to stop when you the pieces become a similar size to rice grains. 
3. Transfer to a paper towel and pat to remove excess moisture.
4. Enjoy raw or sauté in a frying pan with a small amount of oil. Cover with a lid to make it more tender. Cook for 5-8 minutes and season as desired.

Now it's ready to be used in your favourite rice recipes, such as stir fries or fried rice! 

Cauliflower cheese

Don't skimp out on this classic side dish. As a universally-loved food that compliments traditional dinner dishes from Thanksgiving meals to Sunday roasts, learning how to make your own rather than buying store-bought is sure to impress. 

INGREDIENTS

• 1 large cauliflower (leaves cut off, broken into pieces)
• 500ml milk
• 4 tbsp flour
• 50g butter
• 100g strong cheddar
• 2-3tbsp breadcrumbs (optional)

METHOD

1. Bring a large saucepan of water to boil. Add cauliflower and cook for 5 minutes. Drain and tip into ovenproof dish. 
2. Put saucepan back on heat and add milk, flour and butter. Whisk as the mixture comes to a boil and becomes thick. 
3. Turn off heat and stir in most of the cheese. Pour mixture over the cauliflower and scatter remaining cheese on top. Sprinkle over breadcrumbs if using. 
4. Bake in the oven at 200°C for 20 minutes or until bubbling. 

Whole roasted cauliflower

Who says veggies can't be the star of the show? Make a veggie centrepiece with a WHOLE roasted cauliflower! 

TO ROAST:

1. Wash the cauliflower and trim the hard stem and greens while keeping the core intact (so it doesn't fall apart). 
2. Bring a large pot of water to boil and add in your cauliflower floret-side down. Make sure the water is covering the entire cauliflower. Boil for 8-10 minutes or until just fork tender. 
3. Preheat the oven to 200°C. Put the cauliflower on a baking sheet on a baking tray and let cool. Once cooled, add any sauces/seasonings by massaging into cauliflower (coat well).
4. Roast for 40 minutes.
5. Voilà! Then add your favourite toppings from fresh herbs to homemade sauces. 

Pair with a yoghurt base, chickpeas, potatoes or rice for a full meal. 

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