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22 Ways with Cauliflower

Move over kale, there’s a vegetable in town and it’s sprouting up everywhere.

Step into the spotlight….cauliflower!

Fried, roasted, cut into steaks or eaten as pizza crust, cauliflower is stealing the limelight but why’s it so popular?

The answer could lie in its versatility.

Its mild flavour provides a blank canvas to create wonderful meals with while its starchy consistency delivers a comforting feeling which means we don’t have to rely too heavily on carbohydrates – much better for the waistline!

Cauliflowers belong to the cruciferous vegetable family, which include broccoli, brussel sprouts, cabbage, kale and watercress, all of which are nutrient-rich, dense super foods that contain multiple health benefits. Just one serving of cauliflower contains an impressive 77% of your recommended daily dose of vitamin C!

To highlight how much Fodder loves this mighty vegetable, here’s a list of 22 exciting and inspiring cauliflower recipes there aren’t only tasty but are also easy to make.

 1- Cheesy Cauliflower Breadsticks

  • 1 large head of cauliflower
  • 4 eggs
  • 300g  mozzarella cheese (or more depending on cheesy you want the breadsticks)
  • 3 tsp oregano
  • 4 cloves garlic minced
  • salt and pepper to taste
  1. Preheat oven to 180°C. Prepare two pizza dishes or, if you prefer, a large baking sheet with greaseproof paper.
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  3. Place the cauliflower in steamer and steam for 5-10 minutes, until soft. Place the steamed cauliflower in a large bowl and add the four eggs, 200g mozzarella, oregano, garlic and salt and pepper. Mix everything together until it is thoroughly combined.
  4. Half the mixture and place each half onto the baking sheets and shape into either a pizza shape.
  5. Bake the base without toppings for around 25 minutes, until it is golden. Remove from oven and sprinkle the remaining mozzarella cheese and put back in the oven for another 5 minutes, until cheese has melted.
  6. Slice and serve.

2 – “Everything Bagel” Cauliflower Rolls

  • 1 head cauliflower, riced
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 2 eggs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon dried mincedgarlic
  • 1 tablespoon dried mincedonion
  • 1/2 teaspoon coarse sea salt
  1. Preheat oven to 180°C and line a baking sheet.
  2. In a food processor, or using a hand grater, pulse or grate the cauliflower until rice consistency.
  3. In a bowl combine eggs, the cauliflower, almond flour, coconut flour, garlic powder, and salt,
  4. In a separate bowl combine the remaining toppings.
  5. Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle toppings and slightly press them into the top.
  6. Bake for about 30 minutes, or until golden brown. ( For extra crisp rolls, remove from baking sheet and bake on high for 3 minutes)
  7. Remove from baking sheet and let cool directly on a cooling rack.

3 – Bacon Cheddar Cauliflower Chowder (Serves 8)

  • 8 slices of bacon, chopped
  • 1/2 small onion, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves
  • salt & pepper
  • Half of one large cauliflower
  • 2 tablespoons water
  • 2 tablespoons flour
  • 500ml chicken stock
  • 500ml milk
  • 250g cheddar cheese
  1. Whisk together flour and half of the chicken stock in a small bowl and set aside.
  2. In a large soup pot over, fry bacon, onion, celery, and garlic and saute until vegetables are tender, and season with salt and pepper. (Take out some cooked bacon for garnishing)
  3. Add cauliflower and continue to stir. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken stock and milk then bring to the boil.
  4. Slowly whisk in flour/chicken stock mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until the mixture has thickened. Reduce the heat and slowly added the cheese (leave some cheese for topping) until smooth. Serve topped with remaining cheese and cooked bacon.

4 – Pepperoni Pizza Cauliflower Casserole

For the Base
  • 1 medium head of cauliflower
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter
  • 8 slices pepperoni
  • 100g mozzarella cheese
  • salt and pepper to taste
For the Toppping
  • 12 slices pepperoni
  • 50g shredded mozzarella cheese
  1. For the Base
    1. Cut the cauliflower and break it into medium sized pieces. Place in a steamer and steam for around 5-10 minutes, until soft. Heat through the cream and butter and, once melted, mix with the cauliflower. Place mixture into a high speed blender or food processor along with the 8 slices of pepperoni and the mozzarella cheese and puree until smooth. Season with salt and pepper to taste.
    For the Topping
    1. Spread the cauliflower puree into an 8 x 8 oven proof dish. Cover with the mozzarella cheese, and layer with pepperoni. Bake at 180 degrees for around 20 minutes, or until golden. Serve hot.

5 – Cauliflower Rice

  • 4 tablespoons rapeseed oil.
  • 1 medium onion, diced.
  • 1 cup celery, finely diced.
  • 1 head cauliflower trimmed and coarsely chopped.
  • ¼ teaspoon Cornish sea salt
  1. In a large frying pan heat rapeseed oil over medium heat.
  2. Sauté onion over medium heat for 10 minutes, until soft.
  3. Add celery to skillet and sauté for 5 minutes
  4. Meanwhile, place cauliflower in a food processor with the “S” blade and process until the texture of rice.
  5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt.

6 – Skinny Baked Cauliflower Bited-Sized Potatoes

  • 1 cauliflower
  • 1 large egg
  • 1 onion, minced
  • 1 green pepper, cut finely into cubes
  • 100g cheddar cheese, grated
  • 50g Parmesan cheese
  • 50g breadcrumbs
  • salt and pepper to taste
  • cooking spray or oil
  1. Preheat oven to 220°F. Spray a nonstick baking sheet with cooking spray or lightly grease with oil. Set aside.
  2. Steam cauliflower in hot water for 5 minutes or until nice and soft, drain and then blend in a food processor.
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  4. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shapes.
  5. Place on the baking sheet and bake for about 20 minutes, turning halfway through cooking until golden.

7 – Cauliflower Rice Lettuce Cups

  • 1 tablespoon coconut oil
  • 2 cloves garlic, mined
  • 5 green onions, sliced
  • 2 small red bell peppers, finely diced
  • 2 small green bell peppers, finely diced
  • 150g shiitake mushrooms, chopped
  • 2 large carrots, grated
  • 1 lime, juiced
  • 2 tablespoons reduced sodium soy sauce or tamari
  • 1/2 teaspoon salt
  • 1 head cauliflower, grated
  • Iceberg lettuce, for serving
  1. Melt the coconut oil in a large nonstick pan. Add the garlic and onions and cook for 3-4 minutes. Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and the salt. Cook, stirring frequently, for 7 minutes.
  2. Pour in the shredded cauliflower and cook for another 5 minutes, stirring frequently.
  3. Serve the cauliflower mixture in iceberg lettuce cups, and drizzle on any sauce you like (We recommend using a teaspoon of peanut butter and mixing with some warm water to make a paste)

8 – Cauliflower Crust Grilled Cheese

Cauliflower crust – bread slices

  • 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
  • 1 free-range organic egg, lightly beaten
  •  50g mozzarella cheese
  • ½ teaspoon fine grain sea salt
  • ¼ teaspoon ground black pepper

Grilled cheese

  • 1 tablespoon butter, room temperature
  • 85 cheddar cheese
Cauliflower crust – bread slices

  1. Preheat oven to 220°C and line a baking sheet with parchment paper and grease it with olive oil
  2. Place the cauliflower into food processor and pulse into rice.
  3. Steam the cauliflower rice in a steamer for 5-10 minutes, until soft.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can.
  5. Transfer the cauliflower rice to a mixing bowl and add the egg, mozzarella, salt and pepper and mix well.
  6. Spread cauliflower mixture onto the lined baking sheet and shape into 4 bread shaped squares.
  7. Place in the oven and bake for about 16 minutes until golden.
  8. Remove and let cool 10 minutes before peeling them off the parchment paper but be careful not to break them.

Grilled cheese

  1. Heat a pan over medium heat and butter one side of each slice of cauliflower crust bread.
  2. Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
  3. Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
  4. Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

9 – Cauliflower Pizza Bagels

  • 2 eggs
  • 100g mozzarella
  • 200g riced cauliflower
  • 25-30 slices pepperoni cut into quarters
  • 1/2 tsp fennel seed
  • 3/4-1 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 1 large slice tomato diced
  1. Combine all your ingredients and mix well.
  2. Spoon mixture into donut pan.
  3. Bake at 200 degrees for 30 minutes.

10 – Cauliflower Rice Tabbouleh Salad

  • 200g riced cauliflower
  • 100g diced tomatoes
  • 50g chopped cucumber
  • 1 shallot, minced
  • 1 cup parsley, roughly chopped
  • 1 cup fresh mint, roughly chopped
  • Juice of 2 lemons
  • 2-4 tablespoons of avocado or olive oil
  • Salt and pepper
  1. Place cauliflower “rice” in a medium bowl. Season well with salt and pepper. Add tomatoes, cucumber, shallot, herbs, lemon juice, and oil. Toss to combine. Taste again and add salt and pepper, if needed. Serve immediately.

11 – Cauliflower Couscous with Leeks and Sundried Tomatoes

  • 200g sun-dried tomatoes
  • 1 cauliflower
  • 2 cloves of garlic, minced
  • 1 tablespoon grape seed oil
  • 100g thinly sliced leeks
  • Salt and pepper
  1. Soak sun-dried tomatoes in water to rehydrate and pulse cauliflower in food processor until it takes on the consistency and texture of cous cous or rice.
  2. Fry garlic and leeks in grape seed oil in a frying pan for a few minutes
  3. Drain and chop sun-dried tomatoes into small pieces and add to pan and continue to cook until the leeks are soft
  4. Add cauliflower and cook until warmed through and softened (be careful not to overcook or it will get mushy
  5. Season with sea salt and fresh cracked black pepper to taste

12 – Cauliflower Hash

  • 2 tablespoons olive oil
  • 350g cauliflower, chopped into small pieces
  • 1 medium onion, diced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 tablespoons water
  • 1 large clove garlic, minced
  • 2 teaspoons lemon juice
  • 2 teaspoons minced fresh parsley leaves, for garnish
  • Fried eggs, for serving (optional)
  1. Heat the oil in a large frying pan over medium-high heat and add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
  2. Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the pan and cook until the cauliflower is soft but not mushy and is a golden colour.
  3. Turn the heat down to low, add the garlic, and cook two minutes and stir constantly.
  4. Stir in the lemon juice and cook for around 30 seconds.
  5. Serve with the parsley sprinkled on top and, if you like, add a fried egg.

13 – Cauliflower Pizza Crust

  • 1 large head of cauliflower
  • 150g Parmesan cheese
  • 300g mozzarella cheese
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1 tube tomato puree
  1. Preheat oven to 200°C
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  3. Place cauliflower into a steamer and steam for around 5-10 minutes. Place the steamed cauliflower in a cloth and squeeze as much as the excess water as possible. Combined cauliflower, egg, garlic, both cheeses (only use half of the mozzarella at this stage) and seasonings until it forms a sough type texture. Spread the dough onto greaseproof paper and form a pizza shape
  4. Bake for roughly 10-15 minutes and then take out and spread on your tomato puree and the remaining cheese.
  5. Bake for another 5 minutes (watch out it doesn’t burn)
  6. Slice and serve.

14 – Cauliflower Nachos with Harissa Cheddar Sauce

  • 1 head cauliflower
  • olive oil
  • kosher salt
  • 1 red pepper
  • 1/2 cup sliced black olives
  • 1 cup marinated artichoke hearts, chopped
  • 2 scallions, chopped
  • 100g cheese (more or less depending on personal preference)
  1. Preheat oven to 220 degrees. Separate the cauliflower into florets and cut each floret into slices, around 0.5 cm thick. Lay the slices out on the baking sheet, drizzle with olive oil, season with salt and oast for 20-30 minutes, until browned and crispy. (Keep them in the oven longer in you want them extra crispy!)
  2. While the cauliflower is roasting, place the pepper on a baking sheet and place in the oven along with the cauliflower. Roast the pepper until blistered all around, turning every few minutes or so.  Remove the pepper from the oven and peel back the skin. Discard skin and seeds and slice the pepper into strips.
  3. Arrange the cauliflower chips on a platter, top with artichokes, olives and red pepper strips. Garnish with lots of cheese and serve with salsa and sour cream.

15 – Olive Oil, Garlic, and Romano Cheese Mashed Cauliflower

  • 1 cauliflower
  • salt & pepper
  • 4-6 cloves garlic, peeled
  • Tablespoon of extra virgin olive oil
  • 50ml single cream
  • 50g grated Romano cheese
  1. Clean cauliflower and break into large pieces. In a large piece of aluminum foil, tightly wrap cauliflower and peeled garlic cloves and season with salt and pepper and place in 220°C oven and bake for 45-55 minutes or until tender.
  2. Put into casserole dish and mash to desired consistency. Add oil and cream and mix in well. Add the grated Romano cheese and season with salt and pepper as desired.

16 – Cauliflower Tortillas

  • 1  cauliflower
  • 2 large eggs
  • Chopped fresh cilantro
  • Juice from 1/2 lime (add the zest too if you want more of a lime flavor
  • Salt and pepper, to taste
  1. Preheat the oven to 220 degrees and line a baking sheet with parchment paper.
  2. Trim the cauliflower, cut it into small pieces and pulse in a food processor until you get a rice type of consistency.
  3. Place the cauliflower in a steamer and steam until soft, around 5-10 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible.
  4. In a medium bowl, whisk the eggs and add in the cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Then, use your hands to shape 6 small tortillas on the parchment paper.
  5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes.
  6. Heat a medium-sized frying pan on medium and placed a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

17 – Cauliflower Fritters

  • 1 medium size cauliflower
  • 50g plain llour
  • 2 large eggs
  • 2 Garlic cloves, finely chopped
  • 4 tbs Cornmeal
  • 1/2 tsp Chili Powder
  • 1 1/2 tsp Salt
  • Fresh Cilantro, chopped (2 tbs)
  • Fresh Black Pepper
1.  Break down the cauliflower florets and cook it either by steaming for five minutes.
2.  Pulse the cauliflower in a food processor until it resembles rice.
3.  Mix the cauliflower with the spices, garlic and cilantro.
4.  In a separate bowl beat the eggs and add to cauliflower mixture along with corn meal and flour,
5.  Heat up a pan with 2 tbs of oil and fry as many as you can fit in the pan.
6.  Cook until golden grown on each side for a few minutes.

18 – Crockpot Cauliflower and Cheese

  • 1 head cauliflower, cut into florets
  • 500ml cheese sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ¼ cup finely diced onion
  • 50g cheddar
  1. Grease the inside of a casserole dish pot and place cauliflower florets in.
  2. In a medium saucepan, combine remaining ingredients. Heat over medium heat, stirring constantly, until the cheese is melted.
  3. Pour sauce over cauliflower.
  4. Cover dish and cook on a low heat for around 1-2 hours hours, depending on how tender you want the cauliflower.

19 – Cauliflower Steaks with Cauliflower Purée

  • 1 large head of cauliflower
  • 250ml water
  • 200ml milk
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  1. Heat oven to 220°C. Cut the cauliflower into cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set the steaks aside.
  2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid.
  3. Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and puree until smooth. Add more of the liquid if desired, and puree again. Return puree to same saucepan.
  4. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
  5. Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

20 – Paleo Cauliflower Hummus

  • 1 medium head of cauliflower
  • 2 tbsp almond butter
  • 2 cloves of garlic
  • 1 tsp red pepper flakes
  • 3 tbsp extra virgin olive oil
  • Pinch salt
  • Juice of half a lemon
  • Paprika to garnish
  1. Place all of the ingredients into a food processor and blend until smooth. Chill in the fridge and garnish with paprika when ready to serve. Goes perfectly with tortilla chips or simply carrot sticks.

21 – Cauliflower Shepherd’s Pie

  • 1 head cauliflower, chopped into florets
  • 2 tablespoons oil
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 500g mince beef or lamb
  • 500ml beef stock
  • 1 tablespoon ketchup or tomato paste
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • 50g grated cheese
  1. Preheat the oven to 180 degrees. Grease a casserole dish and set aside.
  2. Steam cauliflower until tender, around 5-10 minutes.
  3. Heat the oil in a pain and add the onion, celery, carrots and garlic and cook until beginning to soften, around 5 minutes.
  4. Add the meat to the pan and cook until browned and then add the stock. Stir occasionally and add the ketchup or tomato paste (if using), parsley and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
  5. To make the topping, drain the cooked cauliflower. Mash until smooth and season with salt and pepper.
  6. Spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with the grated cheese and bake for around 30 minutes or until it is bubbling around the edges.

22 – Jalapeño and Cheddar Cauliflower Muffins

  • 1 medium cauliflower, pulse in a food processor
  • 2 tbsp jalapeno, finely chopped
  • 2 eggs, beaten
  • 2 tbsp melted butter
  • 50g parmesan
  • 100g mozzarella
  • 100g grated cheddar cheese
  • 1 tbsp dried onion flakes
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp baking powder
  • ¼ cup coconut flour
  1. Combine the cauliflower, jalapeno and eggs and add melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.
  2. Divide the batter evenly between 12 greased muffin cups. Bake in preheated 180 degree oven for 30 minutes or until golden brown. Turn off the oven and leave the muffins inside the oven to firm up.

Our cauliflowers come from local veg producer Bob Watson who grows an array of vegetables just down the road from us in Knaresborough. So, why not pop into Fodder to pick up your cauliflower and share with us on Facebook or Instagram the lovely meals that you create!