cauliflower recipe

Steamed Baby Cauliflower Recipe with Crushed Nuts and Moroccan Tapenade  

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 cancauliflower recipe 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.

Better Homes & Gardens Meets Wymah

Recently, I was very excited to be approached by the team behind Better Homes & Gardens Australia.  They were planning a special focused on the mighty Murray River, and were looking for farms in the area to include.

I was happy to have them (naturally!) and hosted host Johanna Griggs and chef Karen Martini at the farm shortly afterwards.

They were very complimentary about the farm and loved tasting the olives in the brining room, at different stages of fermentation.  Karen Martini even created a beautiful recipe using my lamb and olives, which tasted as good as it looks.

To view the segment and to download Karen’s recipe, please click the image below.

To shop the olives used in the recipe, please head to our SHOP.