Quick recipes for the cauliflower revolution

Forget everything you thought you knew about cauliflower: its life as a soggy school dinner side is a thing of the past, and it’s now the hottest veg of the year.

Our three easy, veggie-friendly recipes include a five-minute cous cous, a deliciously creamy curry and roasted cauliflower fajitas. Prepare to be amazed: you honestly won’t miss the meat.

Raw Cous Cous


1 large cauliflower
3 spring onions, chopped
2 handfuls of dried cranberries
2 handfuls flaked almonds
250g baby plum tomatoes, chopped
½ cucumber, chopped
Handful of fresh coriander, chopped
Handful of fresh parsley, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste


  1. To turn the cauliflower into cous cous, simply chop it up into manageable pieces before blitzing in the food processor.
  2. Stir the cauliflower cous cous with all of the rest of the ingredients in a big bowl, combining everything thoroughly, and serve.

Cauliflower Curry


1 large cauliflower
500g baby new potatoes, halved
1 onion, finely chopped
A dash of vegetable oil, for frying
1 can coconut milk
½ jar Bart Veeraswamy Butter Chicken Curry Paste
300g frozen peas
Toasted flaked almonds and coriander, to garnish

To Serve

Tilda Cook in the Bag Basmati Rice
Nishaan Parathas


  1. Par boil the potatoes for 5 minutes, drain and set aside.
  2. Gently fry the chopped onion with the oil in a large frying pan until soft. Stir in the curry paste, add the coconut milk and cauliflower. Simmer for 5 minutes, or until the cauliflower is soft.
  3. Add the potatoes and peas, and simmer for a further 5­–­10 minutes until the potatoes are soft.4. Serve with a scattering of almonds and coriander, along with the rice and parathas.

Roast Cauliflower Fajitas


1 large cauliflower, cut into florettes
1 pack of Old El Paso fajita spice mix
3 tbsp vegetable oil
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced

To Serve

Soft tortilla wraps


  1. Preheat the oven to 180°C. In a large bowl, toss the cauliflower, half of the spice mix and 2 tbsp of the oil to thoroughly coat the cauliflower.
  2. Place the cauliflower on a baking tray and bake for 35 minutes, or until the cauliflower is a little charred around the edges.
  3. In a frying pan, cook the pepper and onion slices in the remaining oil and spice mix until soft.
  4. Add the cooked cauliflower to the rest of the veggies and serve with tortilla wraps and sauces.


Which recipe will you try first? Don’t forget to make the most of cauliflower while it’s in season.

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