Four-tier glasses

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This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.

Thaï rice with small vegetables

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Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.

How to prepare broccoli

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Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.

How to prepare cauliflower

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This is how to start with a whole califlower and finish with only the best of the vegetable.

Du Barry soup

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Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.

Quartet of brassicas with cream

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Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.

Crunchy verrines

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Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.

Cauliflower tabbouleh

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In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Sliced cauliflower with 3 cheeses

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Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.

Cauliflower curry

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Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.

Harvest Gratin

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Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.

Crunchy Cauliflower Salad with Lemon

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Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.

Roasted Cauliflower

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Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.

Crunchy spring salad

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Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Warm cauliflower salad with two cheeses

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For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

Warm autumn salad

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Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.

Cauliflower "moelleux" in ramekins

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This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.

Two-colour cauliflower salad

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Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.

Two-cheese vegetable gratin

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This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.

Roscoff salad

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This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.

When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
February 5^th 202216 K4.9

Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
August 29^th 202314 K3.3

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
March 13^th 202112 K4.6

Where we see that the salad spinner can be used for many other purposes.
March 25^th 202213 K4.8