"Roasting is the best way to cook cauliflower, coaxing out its sweet and nutty flavours, while boiling is the second-worst method. A whole head is affordable and can feed a family."
"Meera Sodha's roast cauliflower with harissa pilaf combines florets with warm spices and fragrant baked rice, finished with fresh lemon juice for a bright flavor."
"Rukmini Iyer's spiced roasted cauliflower with chickpeas and halloumi serves as a substantial meal, perfect for lunchboxes, and includes seasonal pomegranate."
"Alice Zaslavsky's chicken and cauliflower rissoles are a crunchy spin-off of childhood favorites, using a quarter of a cauliflower for juicier results."
Cauliflower, often overlooked, is best roasted to bring out its sweet and nutty flavors. Affordable in Australia, it can feed a family. Recipes include Meera Sodha's roast cauliflower with harissa pilaf, Rukmini Iyer's spiced roasted cauliflower with chickpeas and halloumi, and Alice Zaslavsky's chicken and cauliflower rissoles. Each recipe highlights the vegetable's versatility and pairs it with complementary ingredients, making it suitable for various meals, including lunchboxes.
Read at www.theguardian.com
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