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Seasonal recipes

Cauliflower

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Roasted, au gratin, as a velouté or even raw as “couscous”: cauliflower is far tastier than you might think, especially when it turns golden in the oven.

Choosing itA very white, tight, firm head with no brown spots, surrounded by crisp green leaves.
Storing it4 to 5 days in the fridge, head down, in a perforated bag.
Top tipA slice of stale bread or a bay leaf in the cooking water tones down the smell.
Whole roasted cauliflower with tahini sauceMain course ·Prep 15 min · Cook50 min · Serves 4 · Easy

A whole cauliflower, golden and tender, carved at the table like a roast.

Ingredients for 4

  • 1 large cauliflower
  • 4 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Sauce: 3 tbsp tahini, 1 lemon, 1 garlic clove, 4 tbsp water
  • Pomegranate and parsley to serve
  • Salt

Method

  1. Preheat the oven to 200 °C.
  2. Remove the leaves and cook the whole cauliflower for 8 minutes in boiling salted water. Drain.
  3. Brush it with oil mixed with the cumin, paprika and salt.
  4. Roast it for 40 minutes, until nicely golden.
  5. Mix the tahini, lemon juice, grated garlic and water. Serve the cauliflower coated with the sauce, with the pomegranate and parsley.
Thermomix version
  1. Place the whole cauliflower in the Varoma and 50 cl of water in the mixing bowl. Cook 15 min/Varoma/speed 1 (it should stay firm).
  2. Brush with spiced oil and roast for 35 minutes in the oven at 200 °C.
  3. For the sauce, in a clean mixing bowl: garlic 3 s/speed 7, then tahini, lemon juice, water and salt 15 s/speed 4.

Food & wine pairing

A white from the South with notes of spice and garrigue, such as a Rolle or a Marsanne.

Cauliflower cheese with béchamelMain course or side dish ·Prep 15 min · Cook30 min · Serves 4 · Easy

The cauliflower cheese of our childhood, nicely golden, with a creamy béchamel.

Ingredients for 4

  • 1 cauliflower
  • 50 cl milk
  • 40 g butter
  • 40 g flour
  • 100 g grated Comté
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 200 °C.
  2. Cut the cauliflower into florets and steam them for 10 minutes.
  3. Make the béchamel: melt the butter, add the flour, then the milk, whisking. Season.
  4. Arrange the cauliflower in a dish, cover with béchamel and sprinkle with Comté.
  5. Brown in the oven for 20 minutes.
Thermomix version
  1. Add the comté and grate 10 s/speed 8. Set aside.
  2. Put 50 cl of water in the mixing bowl and the cauliflower florets in the Varoma, cook 18 min/Varoma/speed 1. Empty the mixing bowl.
  3. Add the milk, butter, flour, salt, pepper and nutmeg, cook 7 min/90 °C/speed 4.
  4. Cover the cauliflower with béchamel, sprinkle with Comté and bake for 20 minutes at 200 °C until golden.

Food & wine pairing

A fresh Chardonnay from the Mâconnais.

Cauliflower and turmeric veloutéSoup · Prep 10 min · Cook25 min · Serves 4 · Very easy

A golden, silky velouté with a mild, gently spiced flavour.

Ingredients for 4

  • 1 cauliflower
  • 1 onion
  • 1 tsp turmeric
  • 1 tbsp olive oil
  • 80 cl vegetable stock
  • 10 cl cream or coconut milk
  • Salt, pepper

Method

  1. Cut the cauliflower into florets and slice the onion.
  2. Gently fry the onion in the oil with the turmeric.
  3. Add the cauliflower and stock, cook for 25 minutes.
  4. Blend with the cream. Season with salt and pepper.
Thermomix version
  1. Add the onion, blend 5 s/speed 5. Add the oil and turmeric, cook 3 min/120 °C/speed 1.
  2. Add the cauliflower and stock, cook 22 min/100 °C/speed 1.
  3. Add the cream, season with salt and pepper and blend 1 min/speed 5 to 10.

Food & wine pairing

A dry, aromatic white from Alsace.

Raw cauliflower tabbouleh with herbsStarter · Prep 20 min · Serves 4 · Very easy

Raw cauliflower, blitzed like couscous, makes a light, crunchy tabbouleh.

Ingredients for 4

  • ½ cauliflower
  • 1 cucumber
  • 1 pomegranate
  • 1 bunch of flat-leaf parsley
  • ½ bunch of mint
  • 1 lemon
  • 4 tbsp olive oil
  • Salt, pepper

Method

  1. Finely grate the cauliflower to get a couscous-like texture.
  2. Dice the cucumber finely, deseed the pomegranate, finely chop the herbs.
  3. Mix everything with the lemon juice and oil. Season with salt and pepper.
  4. Leave to rest in the fridge for 30 minutes before serving.
Thermomix version
  1. Add the herbs, chop 4 s/speed 7. Set aside.
  2. Add the cauliflower florets (400 g maximum), blend 4 s/speed 5: it should look like couscous.
  3. Mix in a salad bowl with the cucumber, pomegranate, herbs, lemon and oil.

Food & wine pairing

A lively, thirst-quenching white, such as a Picpoul.

Cauliflower and red lentil curryMain course ·Prep 15 min · Cook25 min · Serves 4 · Easy

A generous, fragrant and wholesome dahl, ready in under 40 minutes.

Ingredients for 4

  • ½ cauliflower, cut into small florets
  • 200 g red lentils
  • 1 onion
  • 2 garlic cloves
  • 1 piece of ginger (2 cm)
  • 2 tsp curry powder
  • 1 tin of chopped tomatoes (400 g)
  • 40 cl coconut milk
  • 40 cl water
  • Coriander, salt

Method

  1. Gently fry the chopped onion, garlic and ginger in a little oil with the curry powder.
  2. Add the rinsed lentils, tomatoes, coconut milk and water.
  3. Add the cauliflower and cook for 25 minutes over a low heat, stirring.
  4. Season with salt and sprinkle with coriander. Serve with rice or naan.
Thermomix version
  1. Add the onion, garlic and ginger, blend 5 s/speed 5. Add a drizzle of oil and the curry powder, cook 3 min/120 °C/speed 1.
  2. Add the lentils, tomatoes, coconut milk and water, cook 10 min/100 °C/reverse/gentle stir setting.
  3. Add the cauliflower, cook 13 min/100 °C/reverse/gentle stir setting.
  4. Season with salt and add the coriander.

Food & wine pairing

A white with a soft, spicy richness, such as a medium-dry Gewurztraminer.

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The wine to go with it

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