Five throw-together recipes to make the most of bargain cauliflower (featuring easy cheesy parma)

The humble cauliflower should be at the top of your shopping list right now. Coming in anywhere from $1-$3 for a whole head, it makes eating a very cheap and very nutritious affair.

Yes, poor cauli was bastardised during the ’70s, ‘80s, and early ’90s – over-boiled as a form of torture, becoming a bland and texturally devoid vegetable that was more a test of spirit and fortitude than part of a meal.

But now, we are embracing the glorious cauliflower and all the wondrous ways you can call it dinner. Here are five roast-toasty ideas to make the most of the cauli glut.

Cauliflower parmigiana

1. Trim a cauliflower and cut into even-sized steaks. Place on a tray lined with baking paper and pop in a 190C fan-forced oven (210C conventional) for 30 minutes or until golden and crisp.
2. While the cauliflower is roasting, place a saucepan over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of ’njuda (spreadable salami), and cook until the oil turns orange as the sausage cooks.
3. Throw in a 400g can of crushed tomatoes, 1 tablespoon of finely chopped fresh herbs (I used parsley and basil) and 1 tablespoon of caster sugar. Let the sauce simmer while the cauliflower roasts.
4. Pull the tray from the oven, top each steak with 1-2 tablespoons of the sauce. Top each with a generous slice of mozzarella (or a combo of mozzarella, cheddar and parmesan). Pop under the grill for 5 minutes, or until the cheesy top is melted and bubbling. Season and serve.

Easy cheesy cauliflower

1. Break a cauliflower into florets, spread on a roasting tray lined with baking paper and drizzle over a few tablespoons of olive oil and an excellent heft (about 1 cup) of grated parmesan and, using your hands, give it a good toss to coat. Blast in a 190C fan-forced oven (210C conventional) until crisp and golden, between 20–35 minutes.
2. For the final 10 minutes of cooking, spoon over 3-4 tablespoons of capers and continue to cook, so they become lovely and crisp.
3. Slide the lot into a bowl and give it a generous seasoning. Pour a wine. Dinner is done.

Middle Eastern cauli with creamy labne

1. Chop a cauliflower into florets. Add to a bowl with the juice and zest of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon of butter and a pinch of saffron threads. Toss to coat. Spread over a baking tray and roast in 190C fan-forced oven (210C conventional) for 20–30 minutes, or until golden and cooked through.
2. Place a frying pan over medium-low heat. Add 1 tablespoon of butter, ¼ cup chopped raisins and ¼ cup flaked almonds. Toast, until the nuts are lovely and golden, stirring constantly to prevent burning.
3. Smear the bottom of a plate with some labne. Top with the cauliflower, almond and raisin mixture. Scatter over some coriander or parsley if you have on hand. Serve.

Curried cauliflower

1. Add the florets of 1 cauliflower plus 2 sliced red onions, 1 tablespoon of curry powder and ¼ cup olive oil to a bowl. Toss to coat. Roast in a 180C fan-forced oven (200C conventional) until golden and crisp, about 30 minutes.
2. While the cauliflower is roasting, make a curry-spiced dressing by adding 1 bunch roughly chopped coriander, 2 teaspoons of curry powder, 1 cup cashews, the juice and zest of 1 lime, ¼ cup water and ½ cup olive oil to a blender. Blitz to a thick sauce.
3. Serve cauliflower and onion mixture atop bowls of piping-hot rice and drizzle over the coriander curry sauce to taste. Some naan and spicy mango relish would be great partners here.

Sweet and sticky cauli

1. Chop a cauliflower into small florets. Spread on a tray and shove in a 190C fan-forced oven (210C conventional) for 20 minutes.
2. Towards the end of the roasting time, take a saucepan and add 2 tablespoons of finely grated lemongrass, 2 tablespoons of dark soy sauce, 2 tablespoons of soy sauce, ½ cup hoisin sauce and ¼ cup orange juice. Place over low heat and cook until glossy, and it has reduced slightly.
3. Add the roasted cauliflower to the saucepan and cook until sticky and coated, about 5-10 minutes, stirring regularly to prevent catching. Serve topped with crispy fried shallots, coriander leaves and sliced spring onion.