The Cauliflower Cookbook

70 delicious recipes that prove that too much cauliflower is never enough.

Cauliflower, the world's most versatile and best‑loved super vegetable, is all at once a healthy wholefood staple, a culinary fashion statement, and the key ingredient for a cozy, comforting winter dinner at Grandma's house. (Or solo on the sofa, straight out of the pan. No judgement.)

The chameleon of the vegetable world, here are seventy recipes to prove Cauli's supreme status. Roasted to golden perfection, barbecued, stir‑fried, baked whole or in a pizza crust, and of course, the carb‑dodger's delight, cauliflower rice. Learn to make amazingly delicious and delectable recipes incorporating cauliflower, such as:

• Popcorn
• Hummus
• Parmesan Dip
• Crostini
• Pickles
• Salad
• Curry
• Paella
• Tacos
• Scones
• Muffins
• Brownies
• Cheesecake
• And much more!

The real Mr. Worldwide, Cauliflower features in Mediterranean, Middle Eastern, French, Spanish, Italian, Indian and Anglo dishes, all thoroughly represented here via snacks, starters and soups, salads, mains, baked treats, and accompaniments.

Bow down. The reign of cauliflower glory is upon us.

Leanne Kitchen, a professional chef for fourteen years, has worked in food and travel publishing for the past ten years. She has extensive experience as a food stylist, recipe writer, cookbook author and editor, and as a travel features writer. She has published several books including Turkey: Recipes and tales from the road (2011); The Butcher, The Baker, The Greengrocer, The Dairy series; and The Produce Bible. She operates Red Pork Press with Antony Suvalko (with whom she is the coauthor of Real Food of China and East, from Hardie Grant).