Take some cauliflower…

Let’s be honest, cauliflower isn’t the most exciting vegetable.

More than once I’ve bought some and then wondered what on earth to do with it other than cover it in cheese. But it’s making a comeback and deserves attention!

Cauliflower is in season and just waiting to be given a chance. Here’s how you can add some texture and flavour:


  • Cardamom and cumin both add flavour to cauliflower. Add these to the pot just once the garlic and onions release their aromas, stir for a minute or so, add some water or a tomato-based sauce and steam or simmer the cauliflower pieces until tender.
  • Instead of topping your cauliflower with a cheese sauce, use a thick tomato-based roasted red pepper sauce with some chilli flakes or ginger.
  • Cut a cauliflower into small pieces and add it to your soups. It can be eaten raw in the soup, or leave it to simmer for about 10 minutes to soften a little.
  • Boil cauliflower chunks until tender. Place in a blender and blend until you get a smooth consistency. Add a little garlic, baby peas, salt and pepper and use it as mash; mix into soups to thicken the dish; add a little water or cream and use it as a sauce layer in lasagne, vegetable bakes or cottage pie.

blended cauliflower

  • Turmeric and cauliflower are great friends. Sprinkle about a teaspoon into any dish with cauliflower to give it a warm and more appealing colour.
  • Dice two large onions and sauté until golden brown. Cut a cauliflower into very small chunks and steam until tender. Mix the onion and cauliflower together, season with pepper and serve as a side dish, as the base of a fritters recipe, or as a topping on snack platters. This also works nicely with mild curry powder.


If you’re banting, you may have come across or attempted to make cauliflower rice. The good news is that KAUAI will be adding it to two of their meals this coming winter just for you as an alternative to rice. You’ll be able to tuck into the low carb, perfect-for-winter, very satisfying Madras-style Chicken Curry bowl and the Thai Green Curry bowl from June.

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