3 more ways with cauliflower

Roast cauliflower, anchovy & onion bake

SERVES 4 as a side PREP 10 mins COOK 1 hr EASY

Break 1 medium-sized cauliflower into florets. Heat the oven to 200C/ 180C fan/gas 6. Cook the cauliflower in boiling salted water with the lid on for 4 mins, then drain and allow to steamdry. Melt 40g butter in a pan over a medium heat. Add 4 anchovy fillets, 1 bay leaf and 1 sliced white onion. Season and cook for 10-15 mins until the onion is starting to colour. Scatter over 2 tbsp plain flour and cook for 2 mins. Add 1 tbsp white wine vinegar and 400ml whole milk, and whisk as it cooks until thickened, about 8 mins. Remove the bay and add

20g grated parmesan, seasoning and a grating of nutmeg. Tip the cauliflower and sauce into a 30 x 20cm baking dish, grate over some parmesan and bake for 30 mins until golden.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day

PER SERVING 263 kcals • fat 16g • saturates 9g • carbs 20g • sugars 10g • fibre 4g • protein 10g • salt 0.8g

Twice-baked paprika & sesame cauliflower with lime yogurt

SERVES 2 as a starter or snack

PREP 15 mins COOK 45 mins EASY V

Heat the oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Break 1 small cauliflower into florets and cut into bite-sized pieces. Combine 60g rice flour with 2 tsp smoked paprika, 1/2 tsp sea salt and

1 tsp cumin seeds in a bowl. Pour in 120ml water and whisk until smooth. In another bowl, combine 4 tbsp natural yogurt with the zest of 1 lime and pinch of salt. Melt 45g butter in a pan with 11/2 tsp honey, 11/2 tbsp sriracha and 2 tsp sesame seeds, then set aside. Toss the cauli in the rice flour batter, then arrange on the baking sheets. Roast on the highest and middle shelf (swapping the trays halfway) for 20 mins. Drizzle over the butter sauce, tossing to coat, then cook for 15-20 mins until crisp. Serve with the lime yogurt.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day • gluten free PER SERVING 443 kcals • fat 24g • saturates 14g • carbs 42g • sugars 17g • fibre 5g • protein 12g • salt 2.7g

Sicilian-inspired roast cauliflower pasta

SERVES 2 PREP 10 mins COOK 30 mins EASY V

Break 1 cauliflower into florets and roughly chop the stalk and leaves. Toss in a bowl with 11/2 tbsp olive oil, the zest of 1 lemon and 1 orange and seasoning. Halve the citrus and put in a large roasting tray with the cauli. Cook at 200C/180C fan/gas 6 for 15 mins, then tip into a bowl, setting aside any crisp leaves. Add 1 tbsp each capers, sultanas and pine nuts, and squeeze over the juice from one half each of the citrus, reserving the other halves. Put the cauli back in the tray and cook for 10-15 mins until golden. Squeeze the remaining citrus juice into a bowl, season and whisk with 11/2 tbsp extra virgin olive oil and a handful of chopped f lat-leaf parsley. Cook 100g orzo, then drain and stir into the cauli and dressing.

GOOD TO KNOW vegan • vit c • fibre • 2 of 5-a-day PER SERVING 453 kcals • fat 23g • saturates 3g • carbs 49g • sugars 17g • fibre 6g • protein 10g • salt 0.3g