Cracking Cauliflower Megamix | Jamie Oliver

Cauliflower rice pie? Cauliflower cheese pizza?! We often use up the leaves of cauliflower without appreciating that the rest of the vegetable is delicious too! Here’s 5 delicious recipes we’ve found from the archive that will get your tastebuds tingling and your cookery brain thinking… why not give them a go!

0:07 Cauliflower Cheese Pizza
https://www.jamieoliver.com/recipes/bread-recipes/cauliflower-cheese-pizza-pie/

4:36 Chicken & Cauliflower Caesar Salad
https://www.jamieoliver.com/recipes/chicken-recipes/healthy-chicken-caesar/

7:39 Spiced Cauliflower Rice Pie
https://www.jamieoliver.com/recipes/rice-recipes/spiced-cauliflower-rice-pie/

11:36 Whole Roasted Cauliflower
https://www.jamieoliver.com/recipes/cauliflower-recipes/spiced-whole-roast-cauli/

16:19 Cauliflower Cheese Spaghetti
https://www.jamieoliver.com/recipes/pasta-recipes/cauliflower-cheese-spaghetti/

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we’re going to make homade deep pan
cauliflower cheese pizza making ordinary
veg extraordinary you’ve never seen a
pizza like it beautiful cauliflower in a
Cheesy white sauce life doesn’t get much
better than
this it’s two of the best things in my
life cauliflower cheese from Sunday
roast and homemade pizza so let’s do the
dough I’ve got some strong flour all you
need is 500 G get that in a nice little
pile like that just going to put a
little bit here for dusting and make a
well in the middle of the
flour into it dissolve 7 G of yeast with
300 mL of lukewarm water and mix
away bring in more of the flour just
move that around look at that and now
we’re going and just give it a good
kneading every culture has its own way
to make a flatbread and to fill it and
flavor it in different ways you can see
it’s almost cleaning the surface here so
after a couple of minutes of really good
kneading you can see that what you’ve
got is an elastic stretchable wet but
not sticky dough get it together as a
bow give it a little dusting oil up a
bowl and pop it in cover with a hot damp
cloth and leave it to rise for an hour
now I can get on with the cauliflower
cheese so first up we need an onion
finally slice it and whack 50 g of
butter into a pan on a medium heat it’s
going to start the beginnings of a white
sauce ramp it up with four fresh bay
leaves add the onions and a splash of
water and fry them for 10
minutes we can add a little flour to
this so 2 tbspoon of flour it will
thicken up straight away then we want to
think about adding the milk and I want
700 M of nice organic whole milk slowly
but surely add in the milk it will come
together thick to gooey to loosa to
Silky white
sauce two teaspoons of English
mustard that will give it a fantastic
color and a delicious Flavor now for the
main attraction a whole cauliflower
every bit of it I really like the leaves
in this dish fettes fin sliced stalks
everything cauliflower is going to
immediately flavor the white sauce
gently simmer give it the odd stir here
and there for 30 minutes then fold in
120 g of gorgeous cheddar cheese and let
it cool the pizza Dough’s had an hour
and as you can see it’s doubled in size
you can cook it in a big tray you can go
thin crust or you can cook it in a big
round non-stick pan go thick crust deep
pan you’re going to prove and cook the
pizza dough in the same pan less washing
up so check it can go in the oven before
you oil it up and simply shape the dough
to
fit use this part of your palm and just
push it up the rim of the pan
and let’s get our cauliflower cheese
make sure you get every last bit of that
sauce level it off let this prove again
for the second time until it’s doubled
in size that way you’re going to get
sponginess and crispiness preheat that
oven to full whack right prove away the
dough is going to prove around the
cauliflower cheese and double in size
for an extra deep pan
crust you ready come on it’s just like
buffed up I’m not sure if I want to
sleep on it or eat it I don’t want to
bang this around because we’re going to
lose air in we go don’t slam it down and
don’t slam the door get the pan onto the
bottom of the oven for a beautiful
crispy base then cook on high for about
25 minutes or until gorgeously
golden look at that cauliflower cheese
deep pan pizza High wrong but right
beautiful
it’s just
brilliant right time to eat lovely
people I went in too quick it was very
hot but it was worth it oh my lord it’s
cheesy it’s Uzi on a really fluffy
crispy pizza Welcome to the wonderful
world of cauliflower cheese deep pan
pizza
[Music]
this is my super food take on the
classic Caesar salad so instead of
mayonnaise I’m going to be using really
good quality organic yogurt I’m going to
get four big tablespoons we’ve lost 90%
of the SAT fats so we want to still get
that lovely Caesar salad Vibe a teaspoon
of wer Shear sauce half a teaspoon of
English mustard I just want two fets of
quality anev there finally slice so
we’re going to go in with a fine grater
these are really really useful for
getting off that beautiful zest off the
lemon you want the juice of half a lemon
a tablespoon of good quality white wine
vinegar followed by 2 tablespoons of
cold pressed extra virgin olive oil then
we’re going to go with a classic flavor
which is parmesan let’s just mix this up
let’s have a
taste simply utterly delicious okay and
in a funny way if you did a taste test
with mayonnaise and quality yogurt I’m
telling you this is cleaner more
delicious and creamier next veggies
slice up the whole R remain lettuce nice
and finely then I’m adding some chory
which gives a subtle bitterness that
works really well with the parmesan The
Humble cauliflower cut it in half we’ll
put it into a mandolin the best thing to
do is use the guard okay keeps the
fingers away um just put it through such
an everyday vegetable Made Beautiful
simply by a piece of equipment now you
want a small red onion sliced up with a
mandolin get stuck into mixing up the
salad with that gorgeous dressing so
salad looking great we’ve got two breast
of chicken about 120 g and then I want
to just pick a little bit of Rosemary so
just use your fist to tenderize it and
flatten out the fat part of the
breast it’s going to make it more tender
the anvy tin it’s got some seasoning in
there so I’m just going to go one
tablespoon we’re using skinless chicken
breast here which reduces the fat
content by about half compared to skin
being left on and we’ll need about 4
minutes on each
side and look at
that after all these years of cooking I
still get quite excited we want croutons
cut about a centimeter and a half thick
slice of bread into cubes just move them
around and let them soak up all the
natural fat that’s cooking out of the
chicken doing it in a dry pan like this
you’re minimizing that fat you’re giving
a lot of flavor the meat’s looking great
just let it rest it’ll be much more
juicy see that way and then the croutons
keep toasting them until the last minute
you want that hot crunch with the cold
salad it works so so well slice up the
juicy chicken about a cmet thick then
load up your plate with the dressed
salad and the hot crispy croutons from
the pan one stroke of Parmesan
unbelievable so there you go it’s still
delicious but it’s half the calories of
a regular Caesar
salad it’s just beautiful and
[Music]
delicious so this is kind of like a
veggie Curry but the way that I cook it
and put it together it turns out like a
beautiful rice cake it’s full of color
full of flavor so when I first came up
with this recipe uh it was all about the
cauliflower and it’s really nice to
single out one vegetable and hero it but
you know at the same time I really want
to celebrate lots of different ways to
express this dish so we can do corett we
can use some frozen peas here I’ve got a
28 CM non-stick pan on a medium medium
high heat we’re going to go in with two
onions white or red so take the skin off
half them and then just roughly chop
them into about 1 cm chunks if you
haven’t got onions you could use leaks
you could use spring onions little bit
of oil goes in and then the onions go in
like that look at that
so we’ll just fry these off for like 5
minutes until nice and softened so let’s
get to the veg coret for instance we’re
just going to half that then cut that
half in half and then again little 1 cm
chunks then we’ve got the cauliflower
trim off the lovely cauliflower flowers
about 1 and 1/2 CM from the flour itself
well then the stalk here often this will
go in the bin right we don’t want to do
that at all we don’t want to waste it
also it’s really delicious and super
nutritious slice it up so look these
onions are getting nice and soft now in
with the tika paste this stuff’s amazing
we’ve got layer upon layer of different
spices the smell already is incredible
then I go in with my veg just Stir It
Around Jiggle It And as we get heat
through to those veggies it will start
to shrink down the flavors will really
start to come out so after a couple of
minutes let’s go in with our frozen
piece just a handful and then we go in
with one regular mug of basmati rice
then to guarantee you beautiful fluffy
rice that works every time I’m going to
go in with two mugs of water so mix that
up and then I want a little bit of spice
right as in heat spice so I’ve got like
three chilies here prick them with the
tip of a knife and then that will give a
really really subtle chili flavor to
this and one last thing which I think is
a brilliant curve ball poppadom and when
I was in Delhi last year I saw so many
variations of poppadoms I’m going to
take six hit right and you just smash
them up and it will suck up that
moisture a little bit like we use
lasagna so just mix up those poppadoms
Pat it all down and then turn that down
to like medium lid on top and cook that
for about 10
minutes so this beautiful Curry dish has
had about 10 minutes and now if you
listen to
it you can hear it catching and
crackling just push the veg and rice
down on a low heat just let let that fry
up for about 10 minutes and it’s going
to give it a lovely crispy bottom and
then what I want to do is kind of dress
it up on the same trip when I learned
about how to use those dried poppadoms
in such an interesting way I also saw
them take pomegranates and take mango
chutney and put the two together and the
result was like the best hack ever
simply mix it up so so good so this has
had 10 minutes now I’m pretty excited
it’s going to be nice and crispy so get
your a plate or a platter put it above
the pan like
that
yes look at that so what I love to do is
get that yogurt and just kind of give a
few splurges we’ll go in with those bits
of mango chuty and pomegranate and then
just lots of lovely herbs get in there
through the crust look at this
yes wowers this is food that just makes
me
happy I’m going to show you how to make
a delicious big and bold recipe
celebrating the humble cauliflower all
you need is cauliflower Harissa natural
yogurt fresh pomegranate and Ducker a
middle eastern spice blend this is a
really exciting dish you can have it as
a main meal as a side dish it is really
really beautiful beautiful and it’s
celebrating a whole bunch of different
flavors his five ingredients punching so
hard so what we’re going to do is roast
this whole but we want to rub it in
amazing things and I want to create a
little flavor Bal big up some flavors to
really make this whole cauliflower
amazing let’s get amongst this so first
up two tablespoons of beautiful yogurt
and then I’m going to go in with two
lovely teaspoons of Harissa look for
Harissa in the supermarket it’s
delicious it’s a load of beautiful dried
peppers pounded up sometimes fennel
seeds and garlic and rose petals and
stuff like that one ingredient punching
hard with loads of flavors add half a
tablespoon of red wine vinegar and
season with salt and
pepper and we’ll just marble that up
what a joy so this is when we have to
get these going right have a little rub
up right you can’t earn big flavor
without getting stuck
in get in there and really rub that
paste into the cauliflowers try and get
under the leaves we really want to treat
this almost like you were kind of
marinating a lovely chicken or something
like that go look at that it’s just
joyful now next up pomegranate look at
these I mean it’s just the most
wonderful fruit carefully slice into two
and put half to the side then squeeze
the juice of the other half all over the
cauliflower just squeeze it ah ah yes
yes yes okay bit excited I’ll control
myself and then just a little bit of
water so that’s about 100 m of water
it’s going to sort of steam and bake
it’s going to go narly it’s going to go
dark but just trust me special things
are going to happen in that
oven so let that cook at 180° C or 350 F
and you’ve now got an hour and 15
minutes to kick back and
relax I told you it would look dark and
burnt so if you just angle your baking
dish base this just like you would based
any cut of meat literally get everything
scraped from the
corners pop it back in the oven for just
10
minutes with this dish the uglier the
better be bold and earn yourself some
utterly delicious
flavors so the 10 minutes are
up
and what a celebration now it’s time to
finish it grab your Pomegranate open
your fingers up like that and let those
capsules fall out bit of juice is going
to come out it’s going to get messy go
with the flow it’s all coing the gang
add an optional drizzle of extra virgin
olive oil and it’s time for the last
ingredient this is Ducker or we call it
Ducker when you’re in Egypt it’s called
daa which means the pound you can get it
in the supermarket it’s a mixture of
different kind of spices fennel seeds
coriander seeds almonds it’s
unbelievable really good punches really
hard for one ingredient with so many
different things in
it you can eat this anywhere you like
slice it chunk it
nuggets have a look at this hot and
steamy if you can kind of
see the crosssection there and how all
the flavors seep through
that and then these
[Music]
juices let’s get in
there oh my
Lord there is so much going on there w
wow layers of
flavor this is probably exciting get
amongst it and have a
go my ugly delicious spiced whole roast
[Music]
cauliflower sometimes you’ve got to make
use of what you’ve got to hand and
whether homegrown or shop bought we want
new dishes to make meal times exciting
so recently I’ve had a bit more time to
focus on simple ingredients particularly
vegetables and that whole thing as a
parent trying to get more of the good
stuff into my family and of course I
want them to enjoy it right so
cauliflower is a veggie that most of us
buy most wigs and that kind of set me
off because cauliflower cheese is a
win-win it’s a home run right but if I
go to another world which is the world
of pasta that’s another home run so how
about we bring the Two Worlds together
delicious silky smooth cheesy
cauliflower pasta with crunchy garlicky
breadcrumbs it’s going to be a texture
and flavor sensation so I bet and I’m
not judging that most of us get the
cauliflower do that pick all this up and
throw it in the bin in the compost I’ve
done it myself but what I want to do is
use these outer leaves in my crunchy
breadcrumbs so I want to just finally
chop
it also I’m going to use garlic this is
fresh garlic from me garden I want sort
of two big fat cloves I’ll use a few
more of mine cuz it’s a little bit
smaller just finally slice or grate your
garlic
cloves put a pan on the heat kiss it
with some oil that’s going to scent the
oil and it’ll be delicious look at that
then I’m going to go in with CIF flour
leaves that could have gone in the
bin the flavor goes deep and delicious
and then in with a couple of handfuls of
breadcrumbs about 30 35% all the bread
we buy ends up in the bin but a
fantastic way to not waste bread is to
make what they call in Italy a Pang
grata or
pangat think of it like little mini
croutons when it’s golden and crisp it’s
done
that is amazing on pastas soups stew
salads an actual fact if I don’t serve
this with a pasta dish normally my kids
get a bit aggro so oh come on D you know
so it’s a great way of using up
potentially wasted bread right let’s
make the simplest creamy cauliflower
sauce I think you’re going to love it
you need 400 G of cauliflower I want to
just slice this up into little bits
in a pan put in 400 mL of
milk go in with the
cauliflower slice up one
onion and get that in as
well give the onions and Collie nice
little mix up we’ll have a little pinch
of salt just to get the seasoning
happening lid on top and we’ll simmer
that for about 10 15 minutes until the
cauliflowers tender now when I was
coming up with this what I was trying to
achieve was a really clean simple sweet
cauliflower flavor right and a really
pale white sauce so one of the lovely
things about cooking the cauliflower
like this it’s almost like poaching fish
right you do that in milk with the
cauliflower you know it’s infusing
delicate flavors it’s a very simple
sauce seven ingredients for this whole
dish 44 p a portion and it’s just a nice
thing to think about now that Simple
Pleasures simple ingredients
a little bit of love care you know
looking at things that you might just
throw in the bin and it’s a dish that my
kids will just
[Music]
destroy so look my little boy River
loves sucky pasta as he calls it um and
loves the fact that it’s sort of
whipping him everywhere there sauce
everywhere you know they just like mess
don’t they kids so I’ve got 300 G of
spaghetti of course you can use any
pasta you like I’ve seasoned this water
just get your pasta twist it and then in
we go I’ll cook that for about 10 12
minutes but just look at the packet
instructions I think the sauce is done
now you could make exactly the same
sauce with any vegetable that you love
so instead of a white fresh looking
sauce you could have carrots orange you
know broccoli green I love that about
recipes when it’s flexible all you have
to do now is lick liquidize that
sauce so in we go with all the
cauliflower and
onions and then
add 70 G of cheddar
cheese it does a really good job of
seasoning this sauce but also giving it
that ooze that stickiness
[Music]
it’s just
oh
s come on cauliflower cheese but smooth
and now we’re going to throw it on pasta
it’s the simplest but most brilliant
thing so uh where’s me
colander I love cooking out here because
I don’t get told off for mess which is
great and then I can do things like
this but youve got to be careful you
want to save a little bit of that water
as
well let’s put this amazing dish
together tumble in our lovely spaghetti
I’ve cooked that Al Dente so slightly
undercook it and then the amazing
colorflower cheese sauce silky Heavenly
and actually that pasta’s
absorbing that
sauce come on cauliflower cheese
pasta if you let it into your life it
will be a new favorite I’m telling you
it’s getting quite thick now so that’s
why we save a little bit of this starchy
water because the Elegance of this dish
is in the
consistency look at that I just love the
way that that
just clings to the
sauce you sexy
beast then a imagine comboing that up
with audacious crunch funky bits of the
cauliflower leaves and
garlic I’m telling you do not throw
those little green bits of cauliflower
leaves away and the bread there’s
something beautiful to be
[Music]
had I mean look you know what
cauliflower cheese tastes like clean and
cheesy and
gorgeous that pasta is another level I’m
so into this get it on those bread RS
look at that whoa you know that makes
sense I’m so
happy I really suggest you have a go at
this at for 44 a portion that’s
phenomenal it’s full of the good stuff
and just so tasty
he
[Music]