Cauliflower Power

Discover 60 diverse and exciting ways with the mighty but humble cauliflower, from fresh and rustic to elegant and richly spiced, is there anything this wonder-vegetable can’t do?

It’s the unassuming ingredient that has become a force to be reckoned with. Whether roasted, smashed, whipped, pickled, or braised, each cooking method gives it a new dimension of flavor, and these 60 recipes show off the myriad ways cauliflower can be enjoyed. A master of disguise, it can be a great undetected base and substitute for less nutritious carbs, or it can take on other flavors and quite easily star as the main event itself. As well as being utterly delicious, cauliflower is also a super-healthy ingredient—a good source of fibre, omega-3s, B vitamins, and minerals. Try Crispy Cauliflower Katsu Curry, Whole Roasted Lemon and Oregano Cauli with Pitas and Yogurt Dressing, Umami Cauli Steaks, Quick Cauli Saffron Pilaf, Freeform Cauliflower Tart, Smokey Cauli Arancini, or even Deepest Darkest Caramel Brownies!

Kathy Kordalis is a freelance food stylist and recipe writer. A graduate of Leith’s School of Food and Wine, Kathy originally entered the professional food world in a management role at the Divertimenti Cookery School in London. Her food style draws inspiration from her Australian and Mediterranean heritage. Kathy’s clients include Tesco Online and Waitrose Food Magazine, as well as Australian celebrity chef Bill Granger.