Seasonal Ingredient of the Week: Cauliflower

Cauliflower is certainly having a moment at the minute: caulirice, cauliflower shawarma, roast cauliflower steak, cauliflower crust pizza: it's the current it vegetable of the health and restaurant world. And with good reason though: not only is it versatile and delicious, it's also packed full of the good stuff. It's low in sugar, great for soothing the intestine due to anti-infalmmatory properties and due to it's white colour, it's a ying vegetable, meaning that it is great for increasing calmness. 

For the best, make sure to pick pure white heads with crisp, green leaves. Checking the colour of the base to check how white it is, is a good indication of freshness. 

As always, we've put together our favourite tips and ideas for cooking with cauliflower! 


- Don't be limited to just the traditional steamed cauliflower - usually does in cheese and cream to make it some kind of appealing, cauliflower is a playground for the experimental! 

- Mix it up a little and roast small florets. These are particularly delicious in a seasonal salad, especially alongside dried cranberries. 

- Add raw cauliflower to a food processor and pulse until you have a rice-like consistency. This can then pan fried and used as a delicious rice replacement 

- Cauli-rice can also be used as a grain-free porridge replacement! Just boil in milk instead of pan frying, and be sure to add a little more sweetener than you would to your usual oats!

- Raw cauliflower can also be used in a salad. Simply shave into thin slices using either a food processor or mandolin then add to your salad. Our current fave is adding this to puy lentils, raisins and massaged kale - delicious! 

- Cauliflower steaks are a great veg/vegan alternative. Cut the cauliflower into thick slices (stalk included) then cover in oil and seasoning and roast at 200C for 15-20mins 

- And of course we can't forget the all important cauliflower crust pizza. There are a million recipes available but the basic principle is blitzed cauliflower (with the water squeezed out) with gluten free flour and eggs.