category garden


A cool season favourite, cauliflower is one of the most versatile and delicious brassica Winter vegetables.  All kinds of unique cauliflower varieties are popping up in local farms and community markets and they are all so gorgeous and unique. I can’t go past the astonishing natural structure of the Romanesco cauliflower, such a stand out vegetable! Purple and green are also in season and these fun variations all cook the same, so no need to fuss with the recipe just, marvel at their incredible taste and colour!

Romesco cauliflower

Here at Katering at Home our teams main focus is as always, fresh, local, seasonal produce in all our dishes; keeping them full of flavour and at their nutritional peak and for me cauliflower ticks all the boxes. It’s high in vitamin A, C, D, B-6, B-12 and magnesium. One of the other great benefits of cauliflower and why it is so popular at the moment is that it is very low in carbs, one cup of raw cauliflower is only 5g of carbs!

So this week the team have been busy brainstorming culiflower and have created a list of unique ways you can use this humble vegetable in your home kitchen. Here are my top 7 recommendations for cauliflower;

A simple and delicious way to have a hearty warm winters soup, smooth cream and super filling.


Our chefs make the most delectable cauliflower salad! The cauliflower florets are roasted till smoky and sweet, salad is then finished with chickpeas, fresh herbs and tahini yoghurt dressing.

Cauliflower, pumpkin and chickpea salad with yoghurt dressing

Roasted whole

Have some trendy vegan friends coming over for Sunday lunch? Why not try and roast a whole cauliflower head as your ‘protein main’. Spice it up with some garlic, paprika and lemon or thyme, parmesan and lemon.

Rice it or mash it

Instead of having your traditional carb-y side dishes such as rice or mash potato, use cauliflower instead. Just whizz some raw cauliflower up in the food processor until it reaches a rice size texture. Alternatively boil and mash just the same as you would with a potato for mash.


A great way to get some extra veg into the kid’s diets, try your hand at cauliflower ‘nuggets’. Simply boil your cauliflower until tender, let cool and roughly chop. Then add your binding ingredients in the way of flour and egg. Now time for the flavour, garlic, parmesan, parsley, salt and pepper, whatever combinations your heart desires!


A much healthier alternative to your Friday night take away pizza. Aging like most of the above ideas whizz your cauliflower up finely in a food processor, bind with egg and parmesan and thyme. Form your mix into a pizza base and bake in to oven until lightly golden (210c). Take your pizza out and top with sauce and toppings. Cook for 5-10 more minutes and serve! Yum!


Finally, a super heathy and delicious movie snack. This one takes a bit more time in cooking and preparation but is totally worth the extra effort.

I hope you have enjoyed this little post about all the great thing you can do with the humble cauliflower. Keep your eyes peeled for more post coming. If you have any questions or topic ideas you would love to see leave a comment below or head on over to our Instagram page @kateringathome and send me a DM.


Author Rene Hunter – Marketing

Grow your own food

The prospect of creating an edible vegetable garden can be all-consuming for most people, it’s easy to get over excited. Spurred by the overwhelming urge to become a wild goddess, you find yourself up at all hours, glass of wine in hand designing your mini oasis.

You may have good intentions but for the time poor, possibly a misguided effort?

My advice? Start off small, if you have young children, get them involved, it’s not hard to get started and it doesn’t take much effort.

Even before children start school you can begin to educated them though projects that highlight the origins of their food. You will most likely find, with a hand in the growing process they might just be inclined to try something new, maybe even something green! Shock horror

If your limited with space, why not join one of the many Community garden projects or start by planting a mini herb garden. You’ll save loads of money and you will be rewarded with a generous crop in no time at all.

Dig around in your recycle box and pull out some tins. Whatever you have is fine, big or small.

Wash and sand back any sharp edges. Get a nail and punch a hole in the bottom for drainage.

Fill the cans with seed raising mix and press down lightly to compact the soil. Sow seeds or seedlings such as basil, thyme, chilli, parsley, mint or any other herb you like to use regularly in the kitchen and water in well. Keep in a shaded area until they settle in then move to a partly sunny window sill or kitchen area.

Within a month you’ll be making pesto till the cows come home. If you end up with a bumper crop just cut your herbs 5 cm from the base and tie with string and hang upside down to dry. Drying herbs has the benefit of making the kitchen smell lovely and can be utilised for months to come in soups, pizza, teas and stews.

Last year my bumper spearmint crop kept the whole office busy brewing delicious tea for months. This year my basil seems the happiest so the family seem to be eating pesto with everything, pesto pasta, pesto mayonnaise, pesto butter, chilli pesto, you name it!

As my grandmother would say, there’s are certain satisfaction and reward in growing your own produce, be it a few herbs or a whole vegetable patch, gardening can certainly be soothing to the soul and a truly rewarding for the heart.