Three hidden favourites
1 MACARONI CAULIFLOWER CHEESE
Boil 300g macaroni according to packet instructions. Make the cheese sauce by melting 50g butter in a pan, taking off the heat and stirring in 40g flour, until it’s smooth. Put back on the heat and cook for two minutes, adding 1 pint milk, a little at a time. Cook for five minutes until the sauce thickens. Add pepper and 50g grated cheese, and stir. Mix slivers of cauliflower with the macaroni and cheese sauce, put in an ovenproof dish and top with grated cheese, and bake at 200°C for 20 minutes.
2 SUPER VEGGIE BURGERS
Put 200g sweetcorn, 200g peas, 200g broad beans, ½ bunch coriander, 75g flour, a pinch of ground cumin and a pinch of cayenne pepper into a food processor. Blend to a paste. Divide and shape the mixture into four patties, 2cm thick. Coat in plain flour and chill in the fridge. Fry the patties in a little vegetable oil until they’re golden-brown on each side. Serve in a burger bun.
3 CROWD-PLEASER PIZZA
Mix 100g ground almonds, 100g oats, dried basil and a little pepper. Put the florets from a medium cauliflower head into your food processor and blend until it looks like rice, then combine with the other ingredients. Add two eggs, mix into a wet dough, flatten into a base and put onto a greased baking tray. Bake in the oven at 220°C for 20 minutes, until golden. Then add tomato, cheese and toppings. Bake for another eight minutes.