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Cauliflower

For years, cauliflower was mainly associated with traditional meals. But in recent years, this versatile vegetable has made a remarkable comeback! From cauliflower steaks to whole roasted cauliflower and the brilliant discovery that you can blitz it in a food processor to create a low-carb rice alternative. Find delicious recipes and ideas on how to prepare cauliflower here.

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Cauliflower classics

All around the world, cauliflower is prepared in surprisingly versatile ways, from cauliflower curry to crispy snacks. For example: Tempura Cauliflower – In Japan, cauliflower is dipped in a light batter and fried as tempura, giving it a crispy texture. Buffalo Cauliflower Wings – A vegetarian version of the famous Buffalo wings, where cauliflower florets are baked or fried and coated in a spicy, flavourful sauce. Roasted Cauliflower with Tahini – In countries like Lebanon and Israel, cauliflower is roasted until golden and crispy, then served with a creamy tahini sauce. From creamy to spicy and crispy: cauliflower consistently proves its versatility in kitchens worldwide!

How to prepare cauliflower

cooked cauliflower

Cauliflower is best when it still has a slight bite, so be careful not to overcook it – otherwise, it loses flavour and becomes too soft. For boiling, aim for about 6 to 8 minutes to keep the florets firm. 

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Freezing cauliflower

Cauliflower is quite a large vegetable, so chances are you’ll have leftovers. No worries, freezing cauliflower is super easy! Cut the vegetable into florets, blanch them for two minutes in boiling water, then immediately rinse with cold water. Drain well and store in freezer bags or containers. This way, you’ll always have a portion of cauliflower on hand, for up to 12 months!

Buying and storing cauliflower

It’s easy to spot fresh cauliflower: look for a firm, bright white head with crisp, green leaves wrapped tightly around it. Avoid any with black spots or yellowing leaves – they’re usually less fresh and lack the crunchy bite that makes cauliflower so tasty. Fresh cauliflower can last 7 to 14 days in your vegetable drawer.

Purple cauliflower

Cauliflower isn’t just white! In addition to the classic variety, there are also orange, green, and purple cauliflowers. The purple cauliflower, in particular, is a real eye-catcher. Want to keep that vibrant colour on your plate? It’s best to grill it, as boiling can cause the colour to fade slightly. These colourful cauliflowers aren’t always available in supermarkets, but you’re likely to find them at a greengrocer or specialty store.

Delicious
recipes
with cauliflower

Bao Buns with Korean-style cauliflower and Asian slaw
Cook time
20 minutes
Sushi balls with cauliflower rice
Cook time
30 minutes
Roasted cauliflower with tahin dressing
Cook time
45 minutes
Sticky cauliflower cooked in the air fryer
Cook time
35 minutes
Cauliflower-parsnip soup with bacon-hazelnut crumble
Cook time
25 minutes
Grilled cauliflower with pearl couscous and a spicy dressing
Cook time
20 minutes
Traybake with cauliflower, sweet potatoes and green herb oil
Cook time
35 minutes
Popcorn cauliflower
Cook time
30 minutes
Roasted cauliflower with harissa, cauliflower puree, chickpeas, and spinach salad
Cook time
75 minutes
Indian sweet potato curry with cauliflower, chickpeas, and spinach
Cook time
40 minutes
More delicious recipes

Know your veg

flavour combinations with cauliflower Cauliflower hack When in season?
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flavour combinations

  • Vegetables: Chili pepper, broccoli, potato
  • Nuts, Seeds, and Kernels: Almond, walnut
  • Herbs and Spices: Cumin, garlic
  • Fruit: Lemon
  • Dairy: Butter, cream, cheeses (blue cheese, Parmesan, cheddar)
  • Meat and Fish: Anchovies, shellfish
  • Other: Capers
cauliflower tips

Cauliflower hack

Steaming or boiling cauliflower is the quickest way to prepare it, but if you really want to bring out its full, earthy flavour, you’re better off roasting, pureeing, or baking it in the oven.

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When in season?

In the UK, cauliflower is at its best between June and November.

FAQ
cauliflower

Cauliflower does not contain many carbohydrates – about 3 grams per 100 grams. Some vegetables have even fewer carbs, such as spinach (0.9 grams per 100 grams), while others, like corn or peas, are much higher in carbohydrates (around 10 grams per 100 grams).
Carbohydrates often have an unfairly bad reputation and are sometimes seen as unhealthy or fattening. However, foods rich in complex carbohydrates, such as whole grains and legumes, are healthy choices. Moreover, carbohydrates are the body's main source of energy – especially for the brain.
Cauliflower is sometimes used as a substitute for carbohydrates. For example, you can buy "cauliflower rice," which is finely chopped cauliflower used as an alternative to regular rice. Adding extra vegetables to your plate is always a good idea, but completely eliminating carbohydrates is not advisable.

Many people only eat the white florets of cauliflower, leading to huge amounts of cauliflower stems and leaves being discarded every year. But did you know that both the stalk and the leaves are perfectly edible? They are packed with nutrients! The leaves, for example, contain calcium and fibre, while the stalk is rich in antioxidants. By using the entire cauliflower, you maximise its nutritional benefits and help reduce food waste.
The stalk has a firm texture and a mild flavour, making it ideal for soups, stir-fries, or grated into a salad. The leaves can be roasted, stir-fried, or added to stews.