The days of bland cauliflower are over. Give the humble white vegetable a good, hot roast in the oven and you’ll be rewarded with tender florets and a complex, nutty flavour. Roast them whole, roast them in florets, roast them in “steak” form; serve them as a vegetable side, in a salad, or make them the star of the show à la Nik Hill’s cauliflower cheese tart.

Harissa-roasted cauliflower with preserved-lemon dressing

Roasted whole cauliflower with wakame butter and toasted crumbs

Roasted cauliflower curry with lime and coriander

Roast cauliflower with almonds, Israeli couscous and za’atar

Whole roasted cauliflower with fermented chilli butter

Cauliflower steaks with grain salad and spiced dressing

Roast cauliflower, silken tofu and walnut rice bowl

Roasted cauliflower and tahini dip with crudités and flatbread

Roasted cauliflower, Brussels sprout and chickpea salad

Roasted cauliflower salad with chickpeas and dates

Roasted cauliflower salad with yoghurt dressing and almonds

Orecchiette with roasted cauliflower and walnut brown-butter pesto

Chorizo, roasted cauliflower and almond salad

Roast cauliflower hummus with fried chickpeas and flatbread

Whole roast cauliflower with parsley and anchovy sauce
