Cauliflower is something of an unsung hero of the vegetable world, but it is increasingly getting recognised as an ingredient with great potential. That’s thanks in no small part to star chef Yotam Ottolenghi, whose bold flavours and Middle Eastern-inspired recipes champion vegetables like the humble cauliflower, elevating it from overlooked side to showstopping main.
We’ve rounded up some of the best Ottolenghi recipes that celebrate the texture and versatility of cauliflower, whether it’s anchoring a flavourful one-pan roast, enhancing a mouth-watering savoury purée, or tossed in a bright and refreshing salad.
Saffron Cauliflower
Featuring olives, sultanas and saffron, this one-tray wonder is roasted cauliflower with a Middle Eastern twist.
Ottolenghi’s Alphonso Mango and Curried Chickpea Salad
The last-minute addition of fresh mango brings brightness and contrast to this dish of warm, spiced cauliflower and chickpeas
Celeriac Purée with Spiced Cauliflower and Quail’s Eggs
Perfect for any brunch or dinner party spread, this celeriac dip – topped with a mix of grated cauliflower, ras el hanout, preserved lemon and chopped almonds – is a great alternative to hummus.
From the book
NOPI: The Cookbook
Over 120 recipes from Ottolenghi’s celebrated Soho restaurant
Inspiring vegetable dishes
Sophisticated recipes made accessible for home cooks
The Ottolenghi Test Kitchen’s Shawarma Cauliflower with Green Tahini
Warm, charred, and perfectly spiced, this vegan shawarma recipe makes for a great side dish, crudité alternative, or pita filling.
Ottolenghi’s Roasted Cauliflower and Hazelnut Salad
Made with crispy roasted cauliflower, celery, toasted hazelnuts, pomegranate seeds, a sweet-yet-sharp maple dressing, and plenty of spices, this recipe is the ultimate addition to your winter salad rotation.
Smoky Frittata
A rich and indulgent take on the classic egg dish, combining lightly pan-fried cauliflower pieces with mature cheddar, smoked scamorza and dijon mustard.
Ottolenghi’s Cauliflower, Pomegranate and Pistachio Salad
As well as being super easy to prepare, this bright, herbaceous salad combines raw grated cauliflower with roasted florets and leaves, demonstrating just how versatile this vegetable really is.
The Ottolenghi Test Kitchen’s Curried Cauliflower Cheese Filo Pie
This hearty recipe is turns everyone’s favourite roast dinner side into a heavenly pie with a crisp filo crust. Serve with a simple, crisp green salad with a sharp dressing.
