“In Italy, lasagne is always made with meat, but I often swap it for romanesco, Roman cauliflower, which I cook beyond the point of doneness,” says Cicolini. “The longer cooking time pushes the romanesco past its natural sweetness and pulls out all these savoury flavours. It’s a complex dish with layered flavours to the salt coming from the anchovies and Parmigiano-Reggiano.”
This is far from the traditional basil pesto, but it has nuts and parmesan in the mix. The name derives from the Italian word "pestare", to pound. We've sped things up with a food processor.
The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.
We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
Cauliflower, leek and cheddar soup recipe - Process cauliflower, potato, leek and garlic in batches in a food processor until finely chopped. Heat butter and oil in a large saucepan over medium-high heat until butter foams
Roast broccoli and cheddar filo tart recipe - Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work).
Punchy chorizo steals the show in this bake of cauliflower, chicken and leek, with hints of oregano adding some autumn flavours to this quick and tasty dinner.
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