Cauliflower Neapolitan

This Italian dish can be served with any meat course or as part of an antipasto platter. It is useful for entertaining as it can be cooked a day ahead and reheated just before serving. Recipe serves 4.

Ingredients:

1/2 medium-sized cauliflower
1 x 13.5 ounce (425 g) can tomatoes
1 tablespoon olive oil
1 onion, finely chopped
12 stuffed olives, sliced
2 teaspoons chopped capers
1/2 teaspoon sugar

Method:

1. Cut cauliflower into large florets. Boil, steam or microwave until tender; drain and rinse under cold water.
2. Blend or process undrained, crushed tomatoes until smooth; strain to remove seeds.
3. Heat oil in a frying pan; add onion and cook until tender. Add pureed tomato, olives, capers and sugar; simmer until heated through.
4. Toss cauliflower through sauce and serve immediately.

Cauliflower and Pepper Pickles

Made from fresh whole cauliflower, onions and red pepper, these quick and easy to make spicy vegetable pickles will keep for a year if stored in a cool, dark place. Recipe makes about 4 cups.

Ingredients:

1 medium cauliflower
2 medium onions
1 medium red pepper (capsicum)
1 tablespoon coarse cooking salt
1 cup white vinegar
1/2 cup sugar
1/2 teaspoon ground allspice
2 whole cloves
2 bay leaves
1 tablespoon curry powder
1 tablespoon dry mustard
1 tablespoon seeded mustard
1 teaspoon turmeric
1 tablespoon plain flour
1/4 cup white vinegar, extra

Method:

1. Cut cauliflower into small florets, chop onions and pepper into similar sized pieces. Place all vegetables in large bowl, sprinkle with salt, mix well, cover, stand overnight.
2. Next day, rinse well under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaves in large pan, bring to boil, add vegetables, cover, simmer about 20 minutes or until vegetables are just tender; stir occasionally.
3. Blend remaining ingredients in bowl with extra vinegar, stir into vegetable mixture, stir over heat until mixture boils and thickens. Pour into hot sterilized jars; seal while hot.

Cauliflower Salad

This easy side salad can be served with an entree or with seafood or cold meat dishes as part of a main course. Recipe serves 6.

Ingredients:

1 head cauliflower (approx. 3 pound/1.5 kg), cut into florets
2 avocados, peeled and pitted
4 eggs, hard boiled
2 ounces (60 g) cream cheese, at room temperature
1 cup mayonnaise
1 tablespoon lemon juice
1/4 cup green pepper (capsicum), chopped
1/2 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste

Method:

1. Steam cauliflower until tender. Rinse immediately in cold water. Drain.
2. Slice avocados and eggs. Whisk cream cheese, mayonnaise and lemon juice together until smooth.
3. Place all other ingredients in a large bowl. Toss with mayonnaise mixture until evenly coated.
4. Serve chilled.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.

Cauliflower and Broccoli Salad

Fresh cauliflower and broccoli demonstrate the versatility of vegetables in this easy cold salad offering . Recipe serves 10 to 12 as a side dish.

Ingredients:

1 pound (500 g) cauliflower
1 pound (500 g) broccoli
1 cup (250 ml) vinaigrette dressing
1 to 2 teaspoons French mustard
1 teaspoon capers, chopped
Tabasco sauce, to taste
Paprika, to taste

Method:

1. Wash cauliflower and broccoli. Separate into florets. Steam or microwave broccoli and cauliflower separately until tender but crisp. Drain and cool.
2. Combine dressing with mustard, capers and Tabasco sauce.
3. Arrange cooked vegetables and mustard in a serving dish. Spoon dressing over. Cover and chill until serving. Serve sprinkled with paprika.