Serves 4. Inspired by a recipe in the Ottelenghi cookbook

1 small cauliflower, divided into florets

250ml flour

5ml baking powder

45ml chopped parsley

5ml chopped garlic

1 small red onion, finely chopped

7ml ground cumin

5ml ground cinnamon

3ml turmeric

5ml salt

a good grinding of black pepper

4 eggs, beaten

oil for frying

Lime yoghurt sauce

500g Greek yoghurt

60ml chopped coriander

grated rind and juice of a lime

30ml olive oil

salt and pepper

Boil the cauliflower in water until soft. Drain.

Put the flour, baking powder, parsley, garlic, onion, spices and seasoning in a bowl and mix to combine. Add the eggs and mix to form a batter.

Add the warm cauliflower and mix it in breaking it down into the mixture.

Heat shallow oil in a non-stick frying pan and fry spoonfuls of the batter until golden brown and cooked through on both sides.

Drain on a paper towel and serve with lime yoghurt.

LIME YOGHURT SAUCE: Mix all the ingredients together.


Serves 6

500ml bulghur wheat

750ml boiling water

300g tenderstem broccoli

125g cocktail tomatoes, halved

100g black olives, drained

50g shelled pistachio nuts

45ml chopped parsley

45ml chopped coriander

125g feta cheese, cubed


80ml olive oil

50ml lemon juice

1 clove of garlic, crushed

15ml honey

salt and pepper

Put the bulghur wheat in a bowl and pour over the boiling water. Cover and set aside for 30 minutes until soft. Drain well through a sieve.

Blanch the broccoli in boiling water then refresh under cold water. Combine the bulghur wheat, with the broccoli and remaining ingredients.

Pour over the dressing and toss to combine.


Serves 4

300g broccoli florets

100g lightly toasted almonds

grated rind of 1 lemon

1 green chili, seeded and chopped

10-15ml chopped garlic

75g grated Parmesan cheese

salt and pepper

100ml olive oil

350g pasta

125g tenderstem broccoli, blanched and trimmed

1 chopped red chili for garnishing

Blanch the broccoli in boiling water. Refresh under cold water and drain.

Put the broccoli in a food processor and pulse to chop. Add the nuts and pulse a few times. Add the lemon rind, chilli, garlic, Parmesan and seasoning and blend until combined. With the machine running add in the olive oil.

Boil the pasta until al dente. Drain and reserve about 30ml of the cooking liquid.

Combine the broccoli pesto, pasta, tenderstem broccoli and enough cooking liquid to coat the pasta.

Sprinkle with the chili and serve.


Makes about 1 litre

1 large cauliflower, divided into small florets

400g baby onions, peeled and halved

600g courgettes, cut into 2cm slices

3 firm pears, peeled and cut into chunks

80ml salt

water to cover

1.5 litres of apple cider vinegar

2cm piece of ginger grated

30ml coriander seeds

15ml mustard seeds

500ml castor sugar

125ml cornflour

60ml English mustard powder

3ml turmeric

water to mix

Combine the cauliflower, onion, courgettes and pears in a plastic bowl. Add the salt and water to cover. Leave to stand overnight. Next day drain and rinse briefly.

Combine the vinegar, ginger, spices and sugar in a large pot and bring to the boil. Add the vegetables and simmer until just tender. Drain the vegetables and return the liquid to the pot.

Combine the cornflour, mustard and turmeric with enough water to make a paste. Add this to the liquid in the pot while stirring constantly. Stir until the mixture boils and thickens.

Return the vegetables to the sauce and simmer for 5 minutes. Remove from the heat and spoon the pickle into bottles.

Store in the fridge.


Serve 4

30ml oil

1 onion, chopped

2 carrots, peeled and diced

10ml chopped garlic

45ml korma curry paste

250ml basmati rice

125ml red lentils

500ml vegetable stock

300g cauliflower florets

250ml frozen peas

60ml chopped coriander

Heat the oil in a pot and fry the onion, carrots and garlic for 5 minutes. Add the curry paste and cook until fragrant. Stir in rice and lentils.

Add the stock, cauliflower and seasoning. Cover and simmer for 10 minutes.

Add the peas and cook for another 5 minutes or until the rice is tender. Stir in the coriander and serve.


Serves 4-6

30ml olive oil

30g butter

2 red onion, peeled

250g black mushrooms, sliced

10ml chopped garlic

1 red chili, seeded and chopped

500g broccoli florets, blanched

400g can of artichoke hearts, drained and quartered

salt and black pepper

200g smoked mozzarella cheese, cubed

200g provolone cheese, cubed

4 eggs, beaten

4 sheets of phyllo pastry

melted butter

poppy seeds

Heat the oil and butter in a large frying pan and fry the onions until soft. Add the mushrooms, garlic and chilli and fry for a few minutes. Remove from the heat and add the broccoli, artichokes and seasoning.

Fold in the cheeses and eggs and spoon into an ovenproof casserole.

Brush the phyllo pastry sheets with melted butter and layer them on top of each other. Fold the pastry to fit the top of the dish.

Using a sharp knife cut through the pastry into a diamond shape. Sprinkle with poppy seeds. Bake at 180°C for 30-40 minutes until pastry is golden brown.

Remove and serve warm. - The Star