Is there anything cauliflower can't do?
It's gluten free, dairy free, vegan and you can turn it into bread, tortillas and pizza. And it's a vegetable. Is there anything not to love about cauliflower?
It all started with cauliflower rice, then we started making pizza bases out of it, and now we're totally sold. Just in case you're yet to sample it in all its impressive forms, here are the many, many ways you can eat the humble cauli.
Want to eat a little less pasta but don't have the heart to cut it out completely? We feel you – and so does cauliflower. Bulk up your mac 'n' cheese with a lighter option by swapping half your tiny tubes of pasta for some chopped cauli instead. It's as if macaroni cheese and cauliflower cheese had a love child. Which is completely genius.
Cauliflower's a great subtle flavour base and it tastes great with gravy. Go ahead and add whatever you want to this one: spring onions, cayenne pepper, sultanas, chopped pineapple, almonds, shredded coconut – you get the idea.
Granted, we'll welcome any extra vehicles for rich tomato sauce and melted mozzarella with open arms, but this one is actually seriously good. Admittedly, it can be a tough recipe to get spot on the first time around – you have to properly squeeze out the excess water from the cauli and bake until it's crisp – but when you do, it'll be worth it.
What do you do when you can't be bothered to make a veggie burger, but don't just want a plain old mushroom between two bits of bread? You make a cauliflower steak. They're so easy and crispy and taste great with some melted cheese, a little fresh salad and a soft burger bun.
Far easier to cook than actual rice, and a genius lighter option. Serve with grilled veg and tahini, or go with this recipe and cook it up with some wok-fried chashew nuts, five spice and soy sauce.
This veg is just showing off now. You can obviously use these cauli tortilla wraps in lieu of the real thing, but we think they also taste cracking served as savoury pancakes with smoked cheddar and prosciutto. They're even fun to make.
Yes. Brownies. Seriously gooey brownies, packed with choc and almonds. The reason this works so well is because, like beetroot in a chocolate sponge, cauliflower is packed with moisture to make sure the brownies come out of the oven tasting delicious. Cue winning smug face. (And no, you can't taste the cauliflower. Promise.)