Our warm spring has produced a glut of cauliflowers across the country, and now we’ve got them coming out of our ears. Here are a few different ways to turn them into dinner, from our latest cookbook Fast & Free.



Serves 4

Prep time: 10 mins    Cook time: 3 mins

1/2 cauliflower, broken into florets

3 tablespoons olive oil

1 beefsteak tomato

leaves from 2 bunches of fresh flat-leaf parsley

1 bunch fresh mint, leaves removed

1 bunch of spring onions

lemon juice, to taste

a pinch of sumac

salt and freshly ground black pepper

1. Blitz the cauliflower florets in a food processor until they resemble couscous. Heat 1 tablespoon of oil in a large shallow pan. Tip in the cauliflower and stir-fry for a few minutes, until lightly toasted. Season well and allow to cool.

2. Skin and deseed the tomato. Dice the tomato flesh finely. Chop the herbs and spring onions.

3. Mix the tomato, herbs and spring onions with the cauliflower. Stir in the rest of the olive oil and add lemon juice to taste. Serve sprinkled with a pinch of sumac.


This cauliflower base will steal a pizza your heart. We topped it with tomato sauce, griddled courgettes and chilli. You could also top with tomato sauce, grilled aubergines, olives and oregano, or slow-cooked leeks, prosciutto and sage.


Serves 4

Prep time: 10 mins   Cook time: 25 mins

1 cauliflower

1 tablespoon olive oil

100g almond flour (or ground almonds)

2 eggs

1 teaspoon yeast

salt and freshly ground black pepper

1. Heat the oven to 200C/400F/gas mark 6.

2. Remove the florets from the cauliflower and blitz in a food processor until they resemble couscous. Heat the oil in a large shallow pan and fry the cauliflower for about 5 minutes, stirring well.

3. Allow the cauliflower to cool, then place in a food processor with the other ingredients and season well. Blitz to combine, then turn out on to a baking tray lined with baking parchment. With a spatula or your fingers, spread the mix out to make a circle (about 30cm wide) or a rectangle – try to make it about 0.5cm deep.

4. Bake in the oven for about 20 minutes, or until it starts to turn golden brown. Remove from the oven and set to one side while you make the topping.


This is an Indonesian staple, and it’s perfect for using up leftovers. Pork, chicken, vegetables – they’re all welcome in this mish-mash.


Serves 4

Prep time: 15 mins    Soak time: Overnight

1 large cauliflower

4 eggs, beaten

1 tablespoon rice bran oil

2 tablespoons dried prawns

4 cloves garlic, crushed

2 red chillies, chopped

1 tablespoon roasted peanuts

1 x 2cm piece of ginger, grated

2 tablespoons coconut oil

2 shallots, chopped

2 chicken breasts, thinly sliced

200g raw prawns

1 tablespoon kejap manis

1 bunch of spring onions, chopped

salt and freshly ground black pepper

To serve: coriander leaves, 1/2 cucumber (sliced), 16 cherry tomatoes (halved), fried eggs (optional)

1. Cut off the florets from the cauliflower and blitz in a food processor until you have very small pieces, like rice.

2. Beat the eggs and season well. Heat the rice bran oil in a large non-stick pan. Pour in a little of the egg mix and tip the pan so you have a thin omelette. Cook for a minute, then tip out of the pan on to a tray. Repeat until all the egg mix is used up. Roll up the omelettes and slice into 1cm pieces.

3. Cover the dried prawns with boiling water and set aside. Mix together the garlic, chillies, peanuts and ginger in a pestle and mortar (or a blender) and pound to a thick paste. Drain the prawns, reserving the soaking water, and chop finely. Add to the paste.

4. Heat the coconut oil in a large pan and fry the paste for a minute without browning. Add the shallots and sliced chicken breast and stir-fry for about 5 minutes, stirring continuously. Tip in the raw prawns and cook for a further 2 minutes. The prawns and chicken should be firm to touch.

5. Add the cauliflower and cook over a medium heat for 5 minutes, stirring well to combine, adding a little of the reserved prawn soaking water if it starts to stick to the pan.

6. Stir in the kejap manis, sliced omelette and spring onions. Check the seasoning and serve with coriander leaves and with cucumber and tomatoes sliced on the side.

7. The nasi goreng can be topped with a fried egg to serve, if you fancy it.