From quick and easy roasts to warming curries and a centrepiece wellington, these dishes make for filling dinners, with plenty left over for lunch
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auliflower looks like the ghost of broccoli, or a human brain that has been drained of blood. As is the case with many overlooked vegetables, boiling is the absolutely second-worst way to cook it (we do not talk about cauliflower rice), while roasting is best, to coax out its sweet and nutty flavours. A whole head is very good and affordable in Australia at the moment and can easily feed a whole family.
Marrying florets with warm spices and fragrant baked rice, Meera Sodha’s vegan recipe is finished with a drizzle of fresh lemon juice to keep the flavour fresh. Pick a purple cauliflower and the acid at the end will flush the florets bright pink. You will need two baking dishes for this one, and enough foil to cover them.
