Make the most of cauliflower

Cauliflower has gained superstar status in recent times – but it’s so much more than a carb-clever side dish for slimmers. Try these delicious ways to enjoy it

CAULIFLOWER PIE WITH HERB SAUCE

SERVES 4 AS A MAIN DISH OR 6 AS A SIDE DISH PREPARATION: 20 MIN COOKING: 1 HOUR

ONIONS

• 15ml (1T) butter

• 15ml (1T) oil

• 2 onions, sliced

• 2 garlic cloves, chopped

• 5ml (1t) dried mixed herbs pinch of salt

PIE

• 1 roll (400g) puff pastry

• 15ml (1T) mustard

• salt and pepper

• 1 cauliflower

• 30ml (2T) flour

• 1 egg yolk, whisked with 15ml (1T) water

• 5ml (1t) black sesame seeds (optional)

• HERB SAUCE

• 2 handfuls of fresh mixed herbs

• 60ml (¼c) olive oil

• juice and grated zest of 1 lemon

• 30ml (2T) mayonnaise or plain yoghurt

• salt and pepper

Preheat the oven to 180°C. Line a baking sheet with baking paper.

1 Onions Heat the butter and oil in a pan and fry the onions over low heat until soft and translucent. Add the garlic and herbs and stir-fry until caramelised. Season with salt.

2 Pie Lightly roll out the pastry on a lightly floured surface. Spread the mustard on the pastry, followed by the onion mixture. Season with salt and freshly ground pepper.

3 Remove the hard stem from the cauliflower without breaking up the cauliflower head. Rinse well, pat dry and sprinkle the flour over.

4 Put the cauliflower, floret side down, on the pastry. Wrap the cauliflower in the pastry and pinch the edges to seal. Put the pie, seam side down, on the prepared baking sheet.

5 Brush the eggwash over the pie and sprinkle the sesame seeds on top (if using). Bake for 40-45 minute or until the cauliflower is soft.

6 Herb sauce Put the herbs, oil, lemon juice, zest and mayonnaise or yoghurt in a food processor and process until smooth. Season with salt and pepper and serve with the pie. (Turn over)