Jun 182012

Can I share something with you?

I don’t really warm to cauliflower.  It’s cruciferous cousin broccoli is close to my heart.  I’ve even come around to brussel sprouts and cabbage (preferably slow-cooked, with proscuitto).  But cauliflower leaves me cold.  I bypass it at the supermarket (I mean…farmers’ market…), I leave it in the fridge if J happens to buy it.

Eventually I decided, enough is enough.   Surely there is a way for me to enjoy it. It doesn’t all have to hark back to the oversteamed/boiled cauliflower of my childhood (sorry Mum!).

Consider this the first step in my education.











Spaghetti with cauliflower and proscuitto

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Meal type Main Dish
Website Citrus and Candy


  • 400g dried spaghetti
  • 1.2 heads cauliflower (cut into small florets)
  • 30g butter
  • 2 tablespoons olive oil
  • 4 slices proscuitto
  • 4 cloves garlic (finely chopped)
  • 1/2 teaspoon chilli (I used sambal but fresh chilli also works)
  • 1/4 cup white wine
  • zest of 1 lemon (Omitted because I didn't have it - but I recommend adding it)
  • 1 tablespoon lemon juice (finger lime vinegar also works!)
  • flat leafed parsley (coarsely chopped)
  • parm (to taste)


1 Cook pasta according to packet directions.
2 Strain pasta, reserving about 1/4 cup of the pasta water.
3 Toss the pasta with a little olive oil to prevent stocking and put to one side.
4 In a large frying pan, melt the butter over medium high and add in the cauliflower.
5 Season and cook until the cauliflower is cooked and has caramelised.
6 Remove the cauliflower from the pan and set aside.
7 Heat the oil in the same frying pan and add the proscuitto and cook until crispy.
8 Reserve a few bits of prosuitto to crumble on top at the end.
9 Add the garlic and chilli to the remaining proscuitto int he pan and gently fry until the garlic starts to brown.
10 Deglaze the pan with the wine and reduce.
11 Add the zest, lemon juice and cauliflower.
12 Add the cooked pasta into the frying pan and toss to combine.
13 Add pasta water if needed to coat the pasta and create a bit of sauce.
14 Season and toss through the parsley.
15 Top with crisp proscuitto and grated parmesan.
Aug 192010

[singlepic id=120 w=500 h=333 mode=watermark float=left]  I have a confession to make – I don’t really like cauliflower.  I love its cousin broccoli, but cauliflower leaves me cold.

I’m usually all about letting the flavours of vegetables shine through.  I try to serve vegetables with every meal, and I’m happy to just have plain steamed greens most of the time.  Plain steamed cauliflower, however, has me wrinkling up my nose in disgust.

The flip side is that I’m trying to limit the amount of waste we produce – including food waste.  So when we got a half head of cauliflower in our Food Connect box I knew I had to find a way to make it palatable.

Enter the SBS website!  Cauliflower pancakes was the starting point for inspiration.  I served with a robust salad and a perfectly poached egg.  Add a dollop of J’s grandma’s mango chutney, and a dollop of natural yoghurt and you have a simple, healthy and delicious weeknight dinner!

[recipe-show recipe=caulipancakes]