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Cauliflower
Over 65 Deliciously Creative Recipes, from Ricing to Roasting
Brief Description
Cauliflower by Kathy Kordalis offers 60 diverse and exciting ways with the mighty but humble cauliflower, ranging from fresh and rustic to elegant and richly spiced. Is there anything this wonder-vegetable can’t do? It’s the unassuming ingredient that has become a force to be reckoned with....
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Discover 60 diverse and exciting ways with the mighty but humble cauliflower, from fresh and rustic to elegant and richly spiced, is there anything this wonder-vegetable can’t do?
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Description
Cauliflower by Kathy Kordalis offers 60 diverse and exciting ways with the mighty but humble cauliflower, ranging from fresh and rustic to elegant and richly spiced. Is there anything this wonder-vegetable can’t do?
It’s the unassuming ingredient that has become a force to be reckoned with. Whether roasted, smashed, whipped, pickled or braised, each cooking method gives it a new dimension of flavour, and these 60 vegan and vegetarian recipes show off the myriad ways cauliflower can be enjoyed. A master of disguise, it can be a great undetected base and substitute for less nutritious carbs, or it can take on other flavours and quite easily star as the main event itself.
As well as being utterly delicious, cauliflower is also a super-healthy ingredient—a good source of fibre, omega-3s, B vitamins and minerals. Try Crispy Cauliflower Katsu Curry, Whole Roasted Lemon and Oregano Cauli with Pittas and Yogurt Dressing, Umami Cauli Steaks, Quick Cauli Saffron Pilaf, Freeform Cauliflower Tart, Smokey Cauli Arancini or even Deepest Darkest Caramel Brownies!
Book Details
INFORMATION
ISBN: 9781788797474
Publisher: Ryland, Peters & Small Ltd
Format: Hardback
Date Published: 10 March 2026
Country: United Kingdom
Imprint: Ryland, Peters & Small Ltd
Illustration: 70 col photographs
Audience: General / adult
DIMENSIONS
Width: 190.0mm
Height: 235.0mm
Weight: 650g
Pages: 144
Collections
About the Author
Raised by Greek parents in Australia, Kathy Kordalis’ food style draws inspiration from her Australian and Mediterranean heritage. A graduate of Leith’s School of Food and Wine, Kathy works as a freelance food stylist and writer, her clients include chef Bill Granger of Granger & Co. Kathy is completing a Masters degree in the Anthropology of Food at SOAS and leads Gastronomic Tours in London for Context Travel.
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