Try our favourite cauliflower recipe for a delicious vegetarian meal. Perfect for your next ‘Meatless Monday’ or any time you’re craving a wholesome, veg-based meal!
Cauliflower has become one of the trendiest vegetables going, and can be cooked deliciously in a number of ways. A delicate accompanying dish or a lovely meal in itself.
- Handful of nuts and/or seeds (whichever you prefer – I used walnuts and almonds)
- Handful fresh herbs, chopped (coriander and parsley work best)
- Whole small cauliflower
- Extra Virgin Olive Oil
- Wymah Organic Moroccan Tapenade
In a mortar and pestle (or other device), crush your nuts and/or seeds. Any you have in the pantry will work, though I used a mix of almonds and walnuts to create this recipe. Combine with fresh green garden herbs – preferably parsley and coriander – finely chopped.
Blitz or crush until a chunky paste is forming, adding in fresh extra virgin olive oil as you go until the right consistency – like that of a tapenade or pesto – is achieved.
Next, steam the cauliflower with the yummy green leaves left on. Before doing this, insert your knife longways into the base of the cauli several times to let the steam in up the main stalk and up into the little branches of the vegetable.
Sit your cauliflower in a saucepan or steamer to steam/boil until its cooked through. Alternatively, you can par-boil or steam the cauli, then roast in the oven drizzled with oil to brown the outside.
When the cauliflower is cooked to your liking, top with the nutty tapenade in the green leaves.
We like to serve this cauliflower recipe with potatoes boiled in turmeric-laced water, with our zesty Moroccan Tapenade for an extra kick.