Add sliced garlic, chile flakes and turmeric, and sauté until fragrant, 1 minute. Add cauliflower, water and kombu. Bring to a boil, reduce heat and simmer until cauliflower is fork-tender ...

Trim the leaves at the top of each cauliflower, so that about 5cm of the actual cauliflower is exposed. Cut both cauliflowers into quarters lengthways, making sure the leaves remain attached at ...

Add the garlic, capers, and red pepper flakes and cook, stirring, until fragrant. Add the cauliflower and carrot and cook, stirring, until starting to soften and the vegetables are browned ...

James Martin’s recipe for cauliflower cheese, with its punchy béchamel sauce and flakes of cooked salmon, is a delicious use of leftovers. Skip the salmon for your Sunday dinner. Preheat oven ...