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    3 ways with cauliflower

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    3 ways with cauliflower

    • Vegetarian
    • Vegan


    For the roasted cauliflower:
    1 essential Waitrose cauliflower, broken into small florets
    1 tsp sweet or hot smoked paprika
    1 tbsp olive oil
    2 tbsp smooth almond butter
    1 tbsp lemon juice
    2 tsp light soy sauce
    125g pack pomegranate seeds

    For the sriracha fried cauliflower rice:
    1 essential Waitrose cauliflower, leaves removed
    1-2 tbsp sunflower oil
    3 salad onions, whites finely chopped, greens thinly sliced
    3 cloves garlic, finely chopped
    3cm piece of ginger, peeled and finely chopped
    1 tsp light soy sauce
    1-2 tsp sriracha chilli sauce, plus extra for garnish, to taste
    2 tsp toasted sesame oil

    For the cauliflower mash:
    1 essential Waitrose cauliflower
    750ml Cooks’ Ingredients Vegetable Stock, hot
    2 tbsp half fat crème fraîche


    1. To make the roasted cauliflower, preheat the oven to 200°C, gas mark 6. Place the cauliflower on a large roasting tray and toss with the paprika and olive oil. Bake for 25-30 minutes. For the dressing, whisk the almond butter, lemon juice, soy sauce and 2 tbsp warm water until smooth. Drizzle over the roasted cauliflower, and scatter over the pomegranate seeds. Serve warm.
    2. To make the cauliflower fried rice, roughly chop the cauliflower and place into a food processor. Pulse briefly until broken down into rice-sized pieces. Heat 1 tbsp of oil in a large frying pan over a medium heat. Add the whites of the salad onions along with the garlic and ginger. Stir fry for 2-3 minutes, then add in the cauliflower rice, soy sauce and 1 or 2 tsp of sriracha, stirring well to mix. Stir fry for a further 3-4 minutes until tender. If the mixture is a little dry then add another tsp or two of sunflower oil. Remove from the heat and stir in the toasted sesame oil and salad onion greens. Serve topped with a drizzle of extra sriracha.
    3. To make the cauliflower mash, break the cauliflower into florets, put in a pan, pour over the stock and bring to the boil. Simmer for 20 minutes until very tender. Drain away most of the stock reserving two tablespoons. Transfer the cauliflower to a food processor with the reserved stock and crème fraîche and whizz until very smooth.

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