How To Make CAULIFLOWER Taste AMAZING! (3 Ways)

How to take cauliflower from bland to bursting with flavour.
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RECIPES IN VIDEO:
Moroccan style steamed cauliflower
Serves 2

Ingredients
¼ medium cauliflower, cut into thin slices (about 1cm thick) (2½–3 cups sliced)

Dressing
10g fresh parsley (½ cup packed), roughly chopped
10g fresh coriander (½ cup packed), roughly chopped
1 garlic clove, peeled (about 1 tsp minced)
½ preserved lemon, skin only (about 2 tbsp finely chopped)
¼ tsp ground coriander
¼ tsp ground ginger
1 tbsp lemon juice
2 tbsp olive oil (⅛ cup)
1 tsp pomegranate molasses

Method
– Roughly chop the parsley, coriander, garlic, and preserved lemon skin.
– Place the chopped ingredients in a pestle and mortar with the ground coriander and ground ginger. Pound and grind until it forms a rough, fragrant paste.
– Gradually mix in the olive oil, pomegranate molasses and lemon juice , stirring with the pestle until it forms a cohesive, pourable dressing.
– Steam the cauliflower slices until just tender (about 4-5 minutes), then transfer to a serving dish.
– Spoon or drizzle the dressing over the warm cauliflower and gently toss to coat.

Cauliflower rice, date and almond salad
Serves 2-3
Ingredients
½ a medium cauliflower (about 5–6 cups florets)
1 tsp cumin seeds
1 tsp coriander seeds
4 Medjool dates, pitted and sliced (about ⅓ cup sliced)
50g blanched almonds, roasted and roughly chopped (about ½ cup)
10g parsley, finely chopped (about ½ cup loosely packed)
½ a pomegranate, seeded (about ¾–1 cup seeds)

Dressing
4 tbsp vegan yoghurt (¼ cup)
1 tbsp lemon juice
½ tsp Dijon mustard

Method

– Pulse the cauliflower in a food processor until it resembles coarse rice.
– Heat a large frying pan with olive oil over medium-high heat. Add the cumin and coriander seeds and toast briefly until fragrant.
– Add one tbsp olive oil followed by the cauliflower. Fry for 5–7 minutes, letting it catch a little colour. Remove from the heat and allow to cool slightly.
– Whisk together the yoghurt, lemon juice and Dijon mustard; season to taste.
– Transfer the cauliflower to a bowl and fold through the dates, almonds, parsley and pomegranate.
– Spoon over the dressing and gently toss to combine.

Baked cauliflower falafel
Make 12-15 falafels
Ingredients:
1 can (400g) chickpeas, drained and dried well (about 1½ cups)
100g cauliflower florets (about 1 cup florets)
1 small onion, roughly chopped (about ¾ cup)
2 garlic cloves (about 2 tsp minced)
15g fresh parsley (about ¾ cup loosely packed)
15g fresh coriander (about ¾ cup loosely packed)
1 tsp ground cumin
1 tsp ground coriander
20g almond flour (about ¼ cup)
20g plain flour (about ⅙ cup / 2½ tbsp)
1 tsp baking powder
2 tbsp sesame seeds

Method
– Add the cauliflower to a food processor and pulse into a rice or breadcrumb like texture, remove into a bowl and set aside.
– Add the onion, garlic, parsley and coriander to the food processor and pulse until finely chopped.
– Add the chickpeas, ground cumin, ground coriander, almond flour, plain flour, baking powder, salt and pepper, then pulse until just coming together.
– Transfer the mixture to a bowl and fold through the pulsed cauliflower.
– Shape into small patties or balls, then roll each one through the sesame seeds to coat.
– Place on a lined tray and lightly brush or spray with olive oil.
– Bake at 200°C (390°F) for 20–25 minutes, turning halfway, until golden and firm.

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TIMELINE
0:00 Intro
0:40 Moroccan style steamed cauliflower
5:30 Cauliflower rice, date and almond salad
8:58 Baked cauliflower falafel
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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.