The days of bland cauliflower are over. Give the humble white vegetable a good, hot roast in the oven and you’ll be rewarded with tender florets and a complex, nutty flavour. Roast them whole, roast them in florets, roast them in “steak” form; serve them as a vegetable side, in a salad, or make them the star of the show à la Nik Hill’s cauliflower cheese tart.
Harissa-roasted cauliflower with preserved-lemon dressing
Roasted whole cauliflower with wakame butter and toasted crumbs
Roasted cauliflower curry with lime and coriander
Roast cauliflower with almonds, Israeli couscous and za’atar
Whole roasted cauliflower with fermented chilli butter
Cauliflower steaks with grain salad and spiced dressing
Roast cauliflower, silken tofu and walnut rice bowl
Roasted cauliflower and tahini dip with crudités and flatbread
Roasted cauliflower, Brussels sprout and chickpea salad
Roasted cauliflower salad with chickpeas and dates
Roasted cauliflower salad with yoghurt dressing and almonds
Orecchiette with roasted cauliflower and walnut brown-butter pesto
Chorizo, roasted cauliflower and almond salad
Roast cauliflower hummus with fried chickpeas and flatbread
Whole roast cauliflower with parsley and anchovy sauce
Whole roasted cauliflower with miso-almond cream
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