Whole, floreted, pureed, grained, grated, mashed, or shaved, cauliflower is ridiculously versatile and receptive to a myriad of flavours, spices and cooking techniques. So, whether you are part of the health squad, or, like me, a lover of all things delicious, I implore you to join the Cauliflower train, whatever your incentive.
- Sumac Roasted Cauliflower Florets & Green Tahini
- Zatar Cauliflower Crust ‘Pizza’
- Whole Roasted Baby Cauliflower with Cumin coated Chickpeas & Preserved Lemon Butter
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