Cauliflower recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Bagna cauda and sweet vegetables

5 minutes

Pasta with braised cauliflower and broccol, rosemary and olives

15 minutes

Cauliflower recipes

Roast spicy cauliflower with mint dressing

15 minutes

Savoury bake

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

40 minutes

Cauliflower recipes

Cauliflower with anchovy and olives

10 minutes

Ploughman’s pickle with Serrano ham

1 hours

Cauliflower cheese with crispy Parma ham

40 minutes

Steak recipes

Brinjal-cauliflower side

Name: Roast cauliflower croquettes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 20 servings
Cuisine: Starters & Light meals
Ingredients: cauliflower florets 500 g,fresh thyme, chopped 1 T,olive oil 2 T,milk 1 1/4cups,butter, plus extra to sauté 50 g,baby leek, finely chopped 1,flour, plus extra for dusting 75 g,white Cheddar cheese, grated 100 g,free-range egg yolks 2,Dijon mustard 1 t,ground nutmeg 1/2t,salt 1 t,Sunflower oil, for frying ,Lime wedges, for serving ,Fresh chives, for serving

By Abigail Donnelly

Difficulty Easy

Cooking Time 5 to 10 minutes

Ingredients

1 cooked cauliflower
3 T cream
Large cubes of brinjal
2 T olive oil
2 T chermoula paste
Lemon juice
A drizzle of olive oil
Chopped parsley

Method

Cut a large, cooked cauliflower into pieces and blend with cream and seasoning, to taste. In a pan over a high heat, fry large cubes of brinjal in olive oil for 5 to 10 minutes, or until almost charred.
Toss in chermoula paste, lemon juice and a drizzle of olive oil. Spoon the cauliflower purée into bowls and top with the brinjal and chopped parsley.

This is a test recipe

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