On trend with cauliflower

Cauliflower image for veg chat small

Chetan Pangam is Executive Chef / F&B Manager at One 80 Restaurant, Wellington - here is his inspirational dish: Malai roasted cauliflower steak, chilli fennel tuile, whitloof, micro herb salad and nut granola crispy chickpeas.

More about Cauliflower

Cauliflower, from the Latin word meaning 'cabbage flower', is a member of the brassica family. It has been grown for more than 2,000 years. Native to the Mediterranean, it has been part of the European diet for about 500 years. It is now a trendy vegetable in New Zealand with ‘steaks’ and ‘rice’ being popular. Miniature cauliflowers, ideal for a single serve, are sometimes available.

Preparing cauliflower

Slice into florets or leave whole. Cauliflower is best cooked for a short time until tender but still slightly crisp. Avoid overcooking as the taste will be inferior and the heads will disintegrate. To lightly cook cauliflower florets for use in salads or to serve with dips, simply place in boiling water for 2-3 minutes, drain and cool under cold running water. Slice cauliflower into steaks and grill or pan fry. Grate cauliflower into rice.

Ways to eat

Add raw or lightly cooked to salads, make into pickles, add to soups, braises and stir fries. Use as crudités, either raw or blanched, served with dip or dipping sauce. Serve steamed or boiled with a white or cheese sauce. Cauliflower can be used like broccoli.

Cooking methods

Boil, braise, microwave, roast, steam, stir fry; grill. chargrill.


Cauliflower is a good source of vitamin C, a source of dietary fibre, folate and vitamin B6, and contains a dietary significant amount of potassium. One serving of cauliflower (1 cup raw) contains 120% of an adult’s daily requirement for vitamin C. As a member of the Brassica family of vegetables it contains phytonutrients such as glucosinolates, carotenoids and phenolic compounds.