Cauliflower 3 Ways
A vegetable so nice, you can cook it thrice!
Bring a pan of salted water to the boil.
Separate the leaves from the cauliflower and set them aside, and pick off a few nice-looking florets. Boil the rest of the cauliflower in the pan of salted water for about 10 minutes, until it is soft enough to mash.
While the cauliflower is cooking, pan-fry the florets in a glug of olive oil over a medium heat – seasoning them with a pinch each of salt and pepper – for about 10 minutes until nicely charred and golden brown. Remove from the pan, set to one side, then pan-fry the leaves (adding more oil to the pan if needed) over a medium heat with some more salt and pepper for a few minutes until the thick central ribs have softened.
Drain the boiled cauliflower, mash it with a splash of olive oil and a pinch each of salt and pepper, then serve with the pan-fried florets and the leaves.
Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)
Photography by Dan Jones
“I remember one summer when the price of a cauliflower dropped to under 50p: that would feed a family of four for £1! At any time of year, however, it’s a great-value vegetable. The key to turning it into a complete dish is to treat some of the cauliflower like potatoes, to act as ‘carbs’, pick some nice-looking florets and turn them into the ‘meat’ and use the leaves (don’t throw them away – they taste amazing!) to form the ‘veg’ element.
All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”