August 4, 2020


Cauliflower, although available year-round, really comes into its own in winter. The cooler temperatures slow growth, resulting in concentrated sugars and overall flavour in the brassica heads. Roasting or lightly steaming cauliflower will intensify this even more. It is a vegetable that features regularly on our winter table, and is loved by all ages!

For more roasted cauliflower goodness check out these wedges.

Spiced Cauliflower Nuggets with Coriander Sauce

If you haven't tried roasted cauliflower yet, these spiced nuggets are a great introduction to the flavoursome result. I use chickpea flour in this recipe as it colours well during cooking. It is a versatile, gluten-free flour to add to the pantry that can be used for vegetable fritters and pancakes.
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes


  • half a large cauliflower, about 700g
  • 1 tsp mild curry powder
  • ½ tsp turmeric powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 3 tbsp chickpea flour or use standard flour
  • 2 tbsp olive oil

Coriander sauce

  • A small handful (30g) of fresh coriander leaves
  • 1 garlic clove, roughly chopped
  • ½ cup unsweetened yoghurt
  • 1 tsp olive oil
  • Pinch of salt


  • Preheat the oven to 200C.
  • Use your fingers to break the cauliflower into bite-sized florets.
  • Combine the spices and flour in a mixing bowl and toss the cauliflower pieces in batches to evenly coat.
  • Spread the cauliflower in a single layer on a large baking tray – use two trays if needed. Drizzle evenly with the oil.
  • Bake for 15 minutes then remove the tray from the oven. Use a spatula to turn the cauliflower and spread out evenly again. Return to the oven for 10-15 minutes until golden.
  • Combine the coriander sauce ingredients in a blender and blitz into a smooth sauce (alternatively, finely chop the coriander and garlic and stir through the yoghurt). Pour into a small bowl and serve alongside the cauliflower nuggets. Serve with pan-fried fish that has been dusted in the leftover spiced flour before cooking.

Cauliflower & Broccoli Crumble Bake

This dish can be made with all cauliflower or add other vegetables such as frozen peas, or make it a complete meal by adding pre-cooked pasta. It is a good one to take to a potluck or shared kai as it can be made in advance then reheated before serving.
Servings 4 as a side
Prep Time 30 minutes
Cook Time 30 minutes


  • 2 cups (about 300g) cauliflower florets
  • 2 cups (about 300g) broccoli florets (or use all cauliflower)
  • 2 tbsp water
  • Salt

Creamy sauce

  • 50 g butter
  • ¼ cup (40g) flour
  • 1 ¾ cups (440ml) milk
  • 1 tsp dijon mustard
  • ½ cup (50g) grated parmesan
  • ½ cup (75g) grated tasty cheese
  • Salt and cracked pepper

Crumble topping

  • 1 cup breadcrumbs
  • ½ cup rolled oats – I used small porridge oats
  • 50 ml olive oil
  • 1 tsp dried thyme
  • 2 cloves garlic, finely chopped


  • Preheat the oven to 180C. Grease a 20 x 25cm baking dish with olive oil.
  • Place the broccoli and cauliflower into a saucepan with the water and salt. Cover with a lid and cook over a moderate heat for 4-5 minutes until just tender (don't overcook). Drain and set aside.
  • Make the creamy sauce: melt the butter in a large saucepan until foaming, add the flour and stir over the heat for 1 minute. Slowly pour in the milk, a little at a time, while whisking into a smooth sauce. Add the mustard and simmer gently for 2-3 minutes until thickened. Remove from the heat, stir through the cheeses and season to taste. Fold through the cooked vegetables and pour into the baking dish.
  • Combine the crumble topping ingredients in a bowl then evenly spread this over the vegetable mixture. Bake for 30 minutes until bubbly and golden.

Join the Conversation

  1. Karen Saunders says:

    What a wonderful discovery! Had seen the recipes, but not really investigated properly.; this font is very hard to read btw!
    I get hives from additives and food not cooked from scratch – so these recipes are just stunning. Going to try the cauliflour and brocoli bake as soon as I can.
    Many thanks
    Karen Saunders

  2. Hi Nicola,
    Just wondering if you have ever experimented with different types of milk for the béchamel sauce? I avoid cow’s milk and wondered if goat or sheep milk would work..
    Looking forward to your feedback!
    Many thanks

    1. Hi Julia, yes I have. In fact, due to my son being lactose intolerant I often use oat milk in a white/bechamel sauce. I have also used goat milk before, and as long as the milk isn’t too strong in flavour (I find some goat milk can be) it works just the same as cow milk.
      Happy cooking!

      1. Great, thanks Nicola! Good to know oat milk works as well!

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