More than cauliflower cheese

Cauliflower is an underrated vegetable which is nutritious and versatile. Cauliflower has a nutty taste and is mild in flavour making it easy to add curries. According to WARP reports, 46,000 tonnes of cauliflower are wasted every year. Most people only use the florets and forget the leafs and stocks. Use the leafs to make a pesto or crisps, chop the stocks and add them to curries. Cauliflower has been upgraded over the years, with veganism gaining popularity but some people still struggle to use brassica.

Cauliflower leafs pesto

• 1 head of cauliflower

• A handful of nuts ( pine nuts, walnuts, cashew)

• 1 lemon zest

• 2 cloves garlic

• 20g parmesan or vegan alternative

• Bunch of fresh herbs ( parsley or basil)

• Salt

• Pepper

• Olive oil

1. Break the leafs off the cauliflower and chop it into rough pieces. Grate the garlic.

2. Add olive oil to the frying pan and then add the leaves and garlic to the pan. Cook until the stocks were tender.

3. Remove the leaves into a bowl and then add your nuts into the frying pan to toast.

4. Add your toasted nuts to the food processor bowl with your leafs, add the zest of lemon, salt, pepper, your herb of choice, parmesan, and olive oil.

5. Blitz to a fine paste, add olive oil and salt to the preferred taste and consistency.

6. Add to pasta or vegetables.

Cauliflower rice

• 1 head of cauliflower

• Salt

• Pepper

• Spices you can add ( Cumin, Parsley, Grated garlic, Coriander)

1. Break up the cauliflower head and place it into a food processor.

2. Add your spices, salt, and pepper.

3. You can freeze or cook the rice.

4. Cook- fry the rice in a table spoon of oil for a few minutes or place in a microwave for 3 to 4 mins.