Sunday, 28 June 2009


Many of us look at cauliflower as a big ole, giant, over sized head of food that we use a bit in salads or boil for veg, but usually watch turn brown in the refrigerator or on the counter.  It’s shocking how easy it is to turn a whole head of cauliflower into an elegant quick side dish that will wow your taste buds.  So below are two very easy and quick recipes to expand your repertoire of ways to use this sadly sterile head of “flowerless” but tasty flowers!!!



1 head cauliflower

Splash of olive oil

Pinch of salt


1.  Wash and trim the head of cauliflower. 

2.  Cut into 6-8 large segments and toss in a bowl with a bit of olive oil and salt.

3.  Place in a preheated oven (200 C or 395 F) in a roasting pan & cook till browned (20-30 minutes).

4.  If still not fully cooked, cover with tin foil and cook in oven a further 10-15 minutes. 


Try adding 2 T garam masala or fennel seeds to mixture to add some other depth of flavour.  Or if feeling like a sinful treat, why not sprinkle some mature cheddar or Parmesan over the cauliflower after cooking and putting it under the broiler/grill.





1 Head cauliflower

1 onion, fine diced

2 cloves garlic, smashed

1/2 to 1 cup milk (more or less can be used depending on consistency desired)

1T EVOO or butter



1.  Wash and trim the head of cauliflower

2.  Cut into small bite size segments (smaller the pieces, the faster it cooks)

3.  Place cauliflower, onion, and garlic in small pot, adding just enough boiling water to cover and medium high heat cook roughly ten minutes or  till soft (adding a touch more water if necessary).

  1. Drain vegetables, return to pot, and off heat, add ½ of warm milk and quickly puree with stick blender or in a food processor (with all starchy puree’s, if you puree to long you will start making a very glue like substance that you will not enjoy).

  1. Add a bit more milk if a smoother or thinner puree is desired.  Be careful as you could quickly end up with  a thin cream of cauliflower soup.

6.  Remove excess food bits from equipment, and finish puree by folding in butter or olive oil, and seasoning with salt and pepper.



Last week I added a Tablespoon of harissa (north African hot pepper paste) to the onions and garlic and cooked this down before adding the cauliflower and water for a bit of spice and then served it with a fennel-crusted pork tenderloin and roast asparagus. To make the pork and asparagus do as follows: 

1.  Roll the pork in toasted crushed fennel seeds and salt.

2.  Brown the pork on the stove top  and then toss it in oven with asparagus spears drizzled of EVOO and salt. 

3.  After 15 minutes, brush pork with a couple spoons of Dijon mustard and finish cooking.

4.     Cover pork and let rest out of the oven for  5 minutes and then slice thickly on a bias and serve with your cauliflower puree or roast cauliflower (or both), and roast asparagus.




  1. Hi Greg
    I just found your blog - I love it! I may not be a foodie or a natural born catering manager but I am 100% up for local, sustainable, waste not want not food. Look forward to talking more about how you make a start up catering business environmentally sustainable...
    It also made me remember that one of my all time favourite recipies is a Malian sweet potato recipie from the World Food Cafe cook book. Yum :-)
    Right, back to petty cash records, see you soon

  2. This sounds perfect. Thanks for the tips on how to cook and puree cauliflower.