This is where the humble cauliflower comes in. Often shadowed by other members of the brassica family (broccoli, kale and brussel sprouts to name a few), cauliflower is a vegetable that definitely deserves much more attention. Its versatility makes it perfect for eating raw, steamed, roasted and even mashed, pureed or made into a rice! Not to mention it’s nutritional benefits, it is very high in Vitamins C and K (half a cup of raw cauliflower is equal to half of your daily vitamin C intake), making it a great vegetable to incorporate into your winter diet as it acts as a good anti-inflammatory and flu fighter. At Marley Spoon, we’re not one to typically show favourites, but this winter, we just can’t get enough of the white wintery delight that is cauliflower. With there being so many cooking options available, we’ve called an end to cheesy cauliflower being the only comfort dish in our repertoire. We’ve gathered some of our favourite cauliflower recipes for you to try out this winter. Cauliflower PureeServes 2 300g cauliflower 20g butter 30g parmesan Salt and pepper Bring a large saucepan of water to the boil. Cut cauliflower into small florets and add to saucepan. Cook for 15 mins or until very tender. Drain cauliflower and return to saucepan. Add butter and mash until almost smooth. Stir in parmesan and season with salt and pepper. Whole Roasted Cauliflower Serves 4 - 1 whole cauliflower

  • Olive oil
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Salt and pepper

Preheat oven to 250C. Line an oven tray with baking paper and place whole cauliflower on top. Drizzle with olive oil to coat. In a separate bowl, mix ground coriander, ground cumin and ground turmeric with salt and pepper. Sprinkle evenly over cauliflower. Drizzle again with more olive oil and transfer to oven. Bake for approximately 30-40 mins (depending on size) or until golden and charred in places. Note: You can tell if cauliflower is done when you can easily poke a knife into the centre.