By Cauliflower is a flavour sponge, but miraculously stays satisfyingly al dente. Smother it in chermoula, tahini and harissa, or transform it into spicy bhajis served with a lively chutney
Cauliflower is a culinary gem. Often overlooked, it possesses a remarkable ability to absorb complex seasonings and textures while maintaining a satisfying bite. It’s also perfect for braising, frying or roasting, and provides a canvas for bold, herbaceous and spicy flavour profiles that elevate an ostensibly simple brassica into a true centrepiece.
