Cauliflower mac & cheese

Ingredients 1 cauliflower, 100ml double cream or almond milk, 1 leek, 200g cheddar and gruyere, 2 cups macaroni, 1 tsp mustard, 1 leek, 1 tbsp butter.

Serves: 2 Preparation: 30 minutes

Mac and cheese and cauliflower cheese are both, individually, comfort foods of glory. In typical fashion for this greedy, cheese-obsessed foodie, I like to have my cake and eat it too, but this dish is surprisingly light and needn't be too cheese heavy, for those who may wish to cut down on their fat intake and it's a genius way of getting vegetables into children or adults who may be fussy about vegetables for reasons best known to themselves.
Cauliflower and almond are perfect partners, the nutty flavour of the almonds goes so beautifully with the cheese and by ramping up the savoury notes with leek and mustard, less cheese is necessary to achieve the desired results. Oh if you wish you can use double cream, but seriously - the almond milk gets a massive thumbs up from me here!

1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets and add to a pan of boiling water. Simmer for 10-15 minutes until the cauliflower is soft and yielding, but do take care not to overcook it or the taste will be impaired and let's face it - you're killing off the nutrients!

2) Slice the leek, add to a pan along with the butter and sizzle until soft. Transfer to a blender and pulse thoroughly, adding the almond milk, mustard and drained cauliflower bit by bit until a smooth puree is formed.

3) Simmer the macaroni for 6-8 minutes in boiling, salted water, then drain and return to the pan.

4) Pass the cauliflower, leek and almond mixture through a sieve and into the pan, adding half of the cheese (grated) to stir through the mixture.

5) Transfer to and ovenproof dish and top with the remaining grated cheese. Bake in the oven for 5 minutes at 200 degrees and then serve hot. I personally prefer a gooey cheese topping to a crispy golden one, and besides you don't want the gorgeous, unctuous macaroni to dry out, but this is of course a matter of taste. Should you be the sort of person who prefers a solid slab of pasta, then by all means cook it for longer! (I'm afraid I must judge you just a little though, especially if you also like mac and cheese pies... *rolls eyes*)

Deep fried cauliflower with brie dip

Ingredients Cauliflower, breadcrumbs, 1 egg, brie, mustard, almond milk.

Preparation: 15 minutes

This recipe goes hand in hand with my deep fried brie with cauliflower dip - I tend to serve them side by side for anyone who doesn't like cauliflower. Because naturally, me being me, I refuse to accept that a person could deny themselves such luscious, creamy goodness!

1) To make the brie dip: Slice the rind from the brie and add to a milk pan along with the almond milk and mustard. Warm gently whilst whisking until melted and creamy. Set aside, reheating if necessary

2) To make the breaded cauliflower prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.

3) Prepare two dishes - one with a beaten egg in it and one with the breadcrumbs. Dip the cauliflower into the egg, then roll into the breadcrumbs until coated - double dipping if necessary.

4) Bring a pan containing a couple of inches deep of vegetable oil to the boil (or turn on your deep fat frier) and fry the cauliflower until golden brown.

Deep fried brie with cauliflower dip

Ingredients Brie, breadcrumbs, cauliflower, 1 egg, vegetable oil, almond milk, mustard.

Preparation: 15 minutes

This recipe goes hand in hand with my deep fried cauliflower with brie dip - I tend to serve them side by side for anyone who doesn't like cauliflower. Because naturally, me being me, I refuse to accept that a person could deny themselves such luscious, creamy goodness!

1) To make the cauliflower dip, prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets. Dice both and either steam or add to a pan of boiling water for 8-10 minutes until soft.

2) Drain the cauliflower and puree in the blender, adding a little almond milk until the desired dipping texture is reached. Flavour with mustard to taste (I usually add a teaspoon) and transfer to a dip dish.

3) To make the breaded brie, prepare two dishes - one with a beaten egg in it and one with the breadcrumbs. Dip the trianges of brie (I like to make them relatively bitesized as you'll only get one good dunk before biting into the lovely liquid centres!) into the egg, then roll into the breadcrumbs until coated - double dipping if necessary.

4) Bring a pan containing a couple of inches deep of vegetable oil to the boil (or turn on your deep fat frier) and fry the brie triangles until golden brown.

5) Serve the brie triangles with the cauliflower dip immediately.

Cauliflower and celeriac soup with pistou

Ingredients 1 white onion, butter, 1 cauliflower, 1 celeriac, 1 pint vegetable stock, basil leaves, basil oil, almond slivers.

Serves: 4 Preparation: 30 minutes

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This soup has a velvety smooth texture and a wonderful earthy flavour which is beautifully contrasted by the swirl of pistou (a French equivalent of pesto made of almonds, which are the cauliflower's perfect flavour partner).

1) Peel the celeriac with a sharp knife by cutting about a centimetre off both ends and sides, leaving a squareish core. Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets. Dice both and set aside.

2) Peel and dice the onion and sautee in a little butter until soft. Stir in the cauliflower and celeriac, then add the vegetable stock and simmer on the hob for 20 minutes.

3) To make the pistou, add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Lightly toast the almond slivers, shaking and turning the pan until they just turn golden brown, before adding to the mortar bowl with a glug of basil oil and grinding thoroughly.

4) Separate the vegetables from the liquid using a colander and puree thoroughly in a blender.

5) Pass the pureed cauliflower, celeriac and onion through a sieve and back into the stock, then stir through until the soup has been incorporated. Serve with the pistou.

Vegan cauliflower cheese

Ingredients 6 tbsps cashew nut cream, 50ml water, 1 cauliflower, 1 tsp mustard

Serves: 4 Preparation: 30 minutes

My approach to cauliflower cheese is unparalleled. Indulgently finished with cream and two kinds of cheese, richly flavoured with Guinness and mustard it is everything a person could want. For vegans however, one would think cauliflower cheese was... well... impossible! But it's not and what's more it's absolutely delicious. I used cashew cream flavoured with no more than a teaspoon of mustard and a teaspoon of salt and black pepper and was blown away by the creamy, delicate sauce topped with a fine crispy crust.

1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.

2) Steam or parboil the cauliflower for about 6 minutes, strain and set aside to rest in an ovenproof dish.

3) Spoon the cashew cream into a pan, pour in the water, add the mustard, salt and pepper to taste and reduce on the hob for 5 minutes.

4) Pour the sauce onto the cauliflower and bake for 20 minutes at 220 degrees until a golden crust begins to form and serve!

Cauliflower mash

Ingredients 1 cauliflower, 100g mature cheddar, 1 tsp butter

Serves: 4 Preparation: 30 minutes

It's no secret that I love mashed potato. It's my go-to comfort food, the thing I crave when I'm ill, and a dish that I'll never get bored of. Whether I make it creamy, cheesy, piquant with mustard, garlic, apple or lemon, add herbs or olives or spinach or sauteed leeks... it never lets me down. So the day I decided to sex up the humble cauliflower by turning it into mash was a risky day indeed. It had big big boots to fill. I'm pleased to say though, that it turned out divinely - so much so that my husband just ate an entire mashed cauliflower to himself. Amazing.

1) Remove the leaves and slice the stem of the cauliflower right down to the base, leaving a star shaped core.
Cut the florets from the cauliflower and add to a pan of hot salted water and simmer for 18 minutes.

2) Strain the cauliflower and add to a blender along with the grated cheddar and butter. Pulse until thoroughly pureed.

3) Season and serve hot. This also works well duchess potato style (pipe the cauliflower puree into a swirl and then bake in the oven for 6 or 7 minutes at 200 degrees)

Cauliflower cheese pizza

Ingredient 1 Cauliflower, 1 white onion, 1 glass red wine, pinch basil, pinch parsley, pinch oregano, 100g passata, cheddar cheese, 2 eggs, 2 tablespoons parmigiano,

Makes: 2 pizzas preparation: 1 hour

I've been working on quite a lot of recipes recently for those who are gluten-free - substituting spelt or polenta for rice or flour, and when I heard about the concept of cauliflower pizza base I just had to try it. I had a suitable guinea-pig in mind: The Husband's best friend who HATES cauliflower and loves pizza.
It worked perfectly - he and The Husband scarfed down the first pizza and asked me to make them a second one. It didn't smell, taste or feel like cauliflower and was utterly moreish! This works best with a thin, crispy base, but if you want a thicker base - eat with a knife and fork as it will be fairly soft!

1) Remove the leaves and slice the stem of the cauliflower right down to the base, leaving a star shaped core.
Cut the florets from the cauliflower, leaving as little stalk as possible, and blitz them all a blender until they resemble fine crumbs.

2) Transfer the cauliflower crumbs to a microwaveable dish and microwave for 3 1/2 minutes. Stir through and then microwave for a further 3 1/2 minutes.

3) Allow the cauliflower to cool enough for you to be able to handle it, then squeeze over a sieve, compressing the cauliflower until as much liquid as possible has been removed. You really do need to get this dry - I achieved this by also squeezing with kitchen roll to soak out more of the liquid.

4) Once the cauliflower crumbs are dry, season with salt, black pepper and stir in the parmigiano and whisked eggs. press onto a baking tray / pizza stone into the desired pizza stone and bake for 15 minutes on high until it begins to turn golden brown. Using a fish slice or pallate knife turn over the pizza dough (it should maintain its integrity, but you can always flip it upside down onto another baking tray) and then bake for a further 5 minutes.

5) Top with pizza sauce (as per previous recipes: sauteed onion, cooked off in red wine, passata and herbs) and a layer of grated cheddar, then return to the oven to bake for a further 5-10 minutes.

Roast cauliflower gratin

Ingredients Cauliflower, rapeseed oil, gruyere, double cream

Serves: 4 Preparation: 30 minutes

I love cauliflower cheese, it is a magnificently comforting dish when cooked well - cauliflower has a musky, sweet flavour (though overcooked it becomes sulphuric and bitter) which really contrasts with the nutty, caramel tones of gruyere. By roasting slices of cauliflower however, the texture is firm and the flavour even nuttier. Simply gorgeous.

1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice the cauliflower into centimetre thick sections and roast in the oven for 20 minutes, drizzled with rapeseed oil.

2) Transfer the cauliflower slices to a separate dish, sprinkling each layer with grated gruyere and a drizzle of cream. Bake in the oven for 10 minutes, until the cheese bubbles and just begins to colour.

Cauliflower cheese

Ingredients   1 cauliflower, 1/2 cup Guinness, 2 cups grated cheddar, 1/2 cup grated gruyere, 1/2 cup double cream, 1 tsp grainy mustard.

Serves: 4 Preparation: 30 minutes


I love cauliflower cheese, scratch that - I love anything with cheese, but this dish is melting perfection with an unbelievably rich, tangy, sauce. The earthiness of the Guinness really works here and this is a perfect side dish for a roast dinner.


1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.


2) Steam or parboil the cauliflower for about 8 minutes, strain and set aside to rest in an ovenproof dish.


3) Reduce the Guinness by half in a milk pan and stir in the mustard and cream. Take off the heat and stir in the cheddar until it has melted into a thick, creamy sauce.


4) Pour the sauce over the cauliflower and sprinkle with the gruyere. Bake in the oven for 10-15 minutes, until the cheese bubbles and just begins to colour.

Cauliflower, saffron and gruyere risotto

Ingredients 1/3 cauliflower, 2 cups risotto rice, pinch saffron, 30g gruyere, 1 pint vegetable stock, 1/4 leek, butter.

Serves: 4 Preparation: 30 minutes



Saffron is an incredibly complex flavour - the scent makes me think of rusting iron and sweetpeas and it works so, so well with cauliflower which has a musky, sweet flavour when cooked well (overcooked it becomes sulphuric and bitter) and really contrasts with the nutty, caramel tones of the gruyere.
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time. 



1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice the cauliflower into thirds and then cut one piece into thick slices, and then chunks.


2) Finely dice the leek and sautee in a little butter until soft. Add the cauliflower, risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of vermouth.


2) Once the alcohol cooks off, add the first ladle of stock and stir through.


3) Continue adding the stock to the risotto, one ladle at a time, adding the saffron to the last ladle of stock. 


5) Stir through the grated gruyere, finish with freshly grated black pepper and serve.

Cauliflower & almond soup

Ingredients 1 cauliflower, 1 pint vegetable stock, 1 potato, 10g toasted almonds, 1 white onion.

Serves: 4 Preparation: 30 minutes

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup has a velvety smooth texture and delicate flavour. A gorgeous winter warmer!

1) Peel a small potato and finely dice it along with half a califlower and half a white onion. Add to 1 pint of vegetable stock and cook on the hob for 20 minutes.

2) Separate the vegetables from the liquid using a colander and puree thoroughly in a blender.

3) Pass the pureed cauliflower and onion through a sieve and back into the stock, then stir through until the soup has been incorporated.

4) Stir through a little double cream, then serve topped with toasted almonds and black pepper.

Cauliflower and parmeggian soup

Ingredients Cauliflower, vegetable stock, white onion, parmigiano, potato Serving suggestion Crusty bread, a chive flower and a drizzle of cream

1) Peel a small potato and finely dice it along with half a califlower and half a white onion. Add to 1 pint of vegetable stock and cook on the hob for 20 minutes.

2) Separate the vegetables from the liquid using a colander and puree the vegetables thoroughly in a blender, adding a little of the liquid at a time until the desired consistency is reached.

3) Add salt, black pepper and grated parmeggian to taste, and serve.
I'm very into edible flowers at the moment and chive flowers with their onion flavour and scent go perfectly with this velvety dish.