HONEY AND CAULIFLOWER SPICY BITES

• 120g plain flour
• 1kg Caterfood Select Cauliflower
• 100g panko breadcrumbs
• 3 large eggs
• 115g water
• 4 tsp cornflour
• 150ml soy sauce
• 235g Caterfood Select Honey
• 4 garlic cloves, minced
• Juice of 2 limes
• 2 tbsp sriracha sauce
• 4 sliced spring onions
  

1. Preheat the oven to 205°C (gas mark 6) and line a large baking sheet with parchment paper.

2. In a large bowl, combine the plain flour and cauliflower. Season with salt and pepper and toss until fully coated. 

3. In another bowl, add the panko breadcrumbs and in a third bowl whisk the eggs and add two tablespoons of water. 

4. Dip the cauliflower into the beaten eggs, then the panko breadcrumbs until fully coated. Transfer to the baking sheet and season generously with salt and pepper. Bake for 20–25 minutes until the cauliflower is crispy and golden.

5. Whisk together the cornflour and water, until the cornflour dissolves completely. Set aside. 

6. Combine the soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan and place over a medium heat. When the mixture reaches a boil, reduce the heat and add the cornflour mixture. Bring to simmer again and cook for about two minutes or until the sauce thickens.

7. Toss the cooked cauliflower in the sauce until evenly coated. Return the cauliflower to the baking sheet and cook for a further two minutes in the oven.

8. Garnish with sliced spring onions and serve immediately. 

Cauliflower and chickpea curry

• 2 tbsp groundnut oil
• 1 large onion, finely sliced
• 4cm ginger piece, grated
• 2 garlic cloves, roughly chopped
• 1 tbsp madras curry powder
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 400g Caterfood Select Chopped Tomatoes
• 400g coconut milk
• 100ml vegetable stock
• 1kg Caterfood Select Cauliflower
• 400g Caterfood Select Chickpeas
• Handful of chopped coriander
• Caterfood Select Basmati Rice 
• Naan
  

1. Heat the oil in a large, wide, lidded frying pan. Add the finely sliced onion, grated ginger and chopped garlic and fry gently for a few minutes.

2. Add the madras curry powder, mustard seeds, cumin and turmeric and fry for two minutes. Add the chopped tomatoes and cook for another two minutes.

3. Stir in the coconut milk and vegetable stock, then cover and leave the pan to simmer for five minutes. 

4. Stir in the cauliflower florets and drained chickpeas, and then simmer without a lid for 10-15 minutes.

5. To finish, sprinkle a handful of chopped coriander over the curry and serve with basmati rice and naan. 

CAULIFLOWER AU GRATIN

• 2 tbsp butter, plus more for pan
• 1 kg Caterfood Select Cauliflower
• 2 minced garlic cloves
• 2 tbsp plain flour
• 350g whole milk
• 70g freshly grated Parmesan
• 2 tsp freshly chopped thyme
• 100g shredded Gruyère, divided
  

1. Preheat the oven to 190°C (gas mark 5) and butter a medium casserole dish.

2. Lay the defrosted cauliflower on paper towels to dry it completely. 

3. In a large saucepan, melt the butter over a medium heat. Add the garlic and cook for about a minute or until fragrant. Whisk in the flour and cook for a further minute, until the flour is golden and starts to bubble. Add your milk slowly to the pan, stirring continuously until the mixture comes to a simmer. Allow to boil until slightly thickened.

4. Turn off heat and add the Parmesan, thyme and half of the Gruyère cheese. Stir until the cheese has melted, then season with salt and pepper. 

5. Add half the cauliflower to the prepared pan, then pour in half of the cheese sauce. Repeat with the remaining cauliflower and sauce, then top with the remaining Gruyère. 

6. Bake for around 25 minutes or until bubbling and golden on top.