Cauliflower and Lentil Salad (6-8)

This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.

Fiery Cauliflower, Chickpea and Spinach Curry (4)

A warming vegetarian supper inspired by Thai jungle curry from ” Dominique’s Kitchen” by Dominique Woolf. Serve with rice, and extra chillies if wished.

Penne with fried Cauliflower, Raisins and Pine Nuts (4)

An easy but full of flavour supper dish from ” Chilli Notes” by Thomasina Miers.

Smoky Blue Cauliflower Cheese (4)

Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.

Spicy Cauliflower with Tomato and Chilli (4)

A recipe from the scenic city of Udaipur in Rajasthan which I found in ” Thali” by Maunika Gowardhan. Its good served with dal, rotis and raita.

Rhubarb Khoresh with Caulilower (4-6)

An Iranian lamb stew from ” Sour” by Mark Diacono. Serve with flatbread or rice instead of the cauliflower if you prefer.

Cauliflower with Crispy Onions and Tahini Dressing (2)

A good vegetarian main from ” Butter” by James Martin.

Orecchiette with Cauliflower and Dill (2)

I am trying hard not to add to my extensive cookery book collection until I have passed on a few. But when a new Nigel Slater book comes out I just cannot resist . Here is the first recipe I tried from his latest book ” A Cook’s Book”. And very good it is too, especially on the days when you want a quick, comforting cheesy supper. I couldn’t get any dill on this occasion, but use it if you can.

Severnshed’s Bazargan (6-8)

The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.

Cauliflower Steak Gratin (4)

This recipe from ” Kaukasis” by Olia Hercules will serve four as a side dish.

Cauliflower and Pear Bake (4-6)

A recipe from Israel to serve as a main with salad or to accompany roasts or kebabs. In 1980 I spent four months volunteering on Kibbutz Eynat in Petah Tikva near Tel Aviv. I mostly worked in the restaurant ( three shifts…) or bakery( nights) but they also grew cotton besides the runway at Tel Aviv airport. Volunteers were not meant to work there but we did, and it was my favourite job as we completed work by late morning leaving the rest of the day free. It involved a 5 am start and drive to the airport , then after a couple of hours we would take a breakfast break. We would finish by 11am because after that it was to too hot. Back to the kibbutz for lunch and an afternoon spent lounging by the pool.

The recipe is from ” Vegetarian Dishes from the Middle East” by Arto Der Haroutunian.

Ham Hock and Potato Salad (4)

A recipe from Nigel Slater, best served while the ham and potatoes are still warm.

Cauliflower, Cider and Cheddar Soup (6)

Another version of a soup made with Cauliflower and cheese, this time from Diana Henry.

Egg and Cauliflower Curry (4)

A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.

Cauliflower, Apricot and Pine Nut Tabbouleh (4)

Another lovely salad for hot summer days from Claire Thomson’s ” New Kitchen Basics”. Ideally it would be greener than pictured- i should have brought a bigger bunch of parsley! You should be searching through a sea of green for the bulghar and cauliflower.

Sue's Recipes and Other Stories

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