Roasted Cauliflower

The trick to making really great roasted cauliflower is to bake it in a hot oven. Do this, and you just need salt, pepper and a little oil!

Roasted Pumpkin Seeds With Anchovy Bread Crumbs

Anchovy bread crumbs add umami intensity to these crisp roasted pumpkin seeds.

Yotam Ottolenghi's Cauliflower Salad

Take the humble cauliflower to a new level with this divine Roasted Cauliflower Salad with Crunchy Bread. Just 10 minutes prep, and a great make-ahead as it is just as tasty served warm as it is at room temperature.

Roasted Parmesan Crusted Cauliflower

This Roasted Parmesan Crusted Cauliflower is quick, easy and off-the-charts delicious! Try it for dinner tonight - as a side, or as a meatless meal!

Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.

Cauliflower Gratin

Draped in a rich, savory mornay sauce and topped with a sprinkling of buttery breadcrumbs, this cauliflower gratin is an easy and comforting dish.

Roasted Cauliflower and Labne Spread

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with...

Spiced cauliflower salad

This spiced cauliflower salad recipe is a favourite at home for a light dinner or as a side for a friends and family lunch. 

Rich and Nutty Roasted-Cauliflower Purée

By roasting the cauliflower for this purée, we bring out deep, nutty flavors. The resulting dish has a complex flavor that's suited to more of a starring role in a dish—say, as a bold accompaniment to a simple piece of protein, like steamed or poached fish or chicken. Alternatively, you could go all in on its more robust flavor, serving it with something that can stand up to it, like a thick, juicy steak with a deeply seared crust.

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious.