Simple Recipes to Use Leftover Cauliflower

Cauliflower is (if you’re fortunate) sometimes sold as big vegetables, so here are some tasty recipes to use up leftover florets, for this incredibly tasty and versatile vegetable (it’s related to broccoli).

This vegan cauliflower cheese bake (The Veg Space) ticks all the comfort food boxes. Topped with breadcrumbs, serve with crusty bread and a rocket salad, or tenderstem broccoli and green beans.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.

Most people who get ‘gas’ from eating cauliflower, is simply due to not eating enough regular fibre, so your body goes into shock! Try gradually introducing small amounts, and you should be fine.

A quick look online found that Tesco cauliflowers were grown in Belgium, ASDA (to be fair) was selling British cauliflowers.

But Sainsburys’ cauliflowers were grown in ‘France, Netherlands, Spain or UK) so take your pick. These have 1-star reviews, including ‘looks like it’s about to die’ and ‘if it were any smaller, they’d be paying me’.

Cauliflower and chickpea curry

This cauliflower chickpea curry (Cupful of Kale) is packed with protein. Cauliflower’s mild flavour soaks up the spicy condiments. You can sub the chickpeas for chickpeas or any canned beans.

Cream of vegan cauliflower soup

Creamy Cauliflower Soup (Ela Vegan) roasts the cauliflower (with oil and salt) then combines with beans, good veggie stock, garlic, spices, plant milk and soaked cashews (to replace cream  or just add vegan cream if it’s simpler).