From its soggy days in the school canteen to being roasted whole in spices at Noma, cauliflower has undergone a makeover of late. It’s a good source of vitamins, antioxidants and omega-3 fatty acids and my version makes a delicious light starter.
Still hungry? To gain access to this delicious post – and so much more – upgrade to a paid subscription.Click here to peruse the tempting menu of subscription options and join a community of food-loving, joy-seeking folk. We think you’ll fit right in.
Sign up and you can gain access to Rachel’s extensive catalogue of recipes aswell as new and exclusive content – including extended videos with Rachel’s top-notch tips for mastering your home-cooking projects. There’ll also be tempting bonus bites (giveaways, chats and fun finds) delivered freshly baked into your inbox.