Disco cauliflower and bhajis: Maray’s cauliflower recipes

Cauliflower is a flavour sponge, but miraculously stays satisfyingly al dente. Smother it in chermoula, tahini and harissa, or transform it into spicy bhajis served with a lively chutney

Cauliflower is a culinary gem. Often overlooked, it possesses a remarkable ability to absorb complex seasonings and textures while maintaining a satisfying bite. It’s also perfect for braising, frying or roasting, and provides a canvas for bold, herbaceous and spicy flavour profiles that elevate an ostensibly simple brassica into a true centrepiece.

Disco cauliflower with chermoula, tahini and harissa

The quantities for the green sauce will make more than you need to dress the cauliflower, but it keeps very well in a jar or sealed container in the fridge for up to a week and is delicious on all sorts, so it’s well worth making extra.