INGREDIENTS
1 large cauliflower, trimmed
1 free-range egg
50g finely grated parmesan
3 tbsp of plain flour
Salt & pepper
4 tbsp of tomato purée
1 chopped red onion
1 red pepper, sliced into strips
10 pieces of sliced chorizo
8 pickled chillies
4 tbsp of feta cheese
2 tsp of dried oregano
Basil leaves to serve

METHOD
Preheat the oven to 180°C degrees.
Bring a deep pan of salted water to a boil, add the cauliflower and simmer for 5-6 minutes.
Remove from the heat and drain.
Blitz the cauliflower into fine grains in a food processor.
Transfer the cauliflower to a bowl and add the egg, parmesan and flour, season and mix into a dough.
On a floured surface, press the dough into a round base.
Bake in the oven for 15 minutes.
Add a layer of tomato purée, and top with chopped onions.
Add the sliced peppers, chorizo and chillies.
Crumble over the feat cheese and sprinkle over the dried oregano.
Bake in the oven for 20-30 minutes.
Allow to cool, top with basil strips and serve.

INGREDIENTS
1 tbsp of ghee
1 onion, chopped
1 tbsp of freshly grated ginger
2 garlic cloves, crushed
1 tsp of turmeric
3 tbsp of curry powder
6 crushed cardamom seeds
Salt & pepper
600ml of vegetable stock
1 large cauliflower, cut into
medium pieces
1 can of chickpeas, drained
½ cup of grated coconut
1 can of coconut milk
2 chopped red chillies to serve
Cooked turmeric basmati rice, to serve

METHOD
In a deep pan heat the ghee over medium heat.
Add the onion and ginger, and sauté until the onion softens.
Stir in the garlic, turmeric, curry powder and crushed cardamom seeds; season, then add the vegetable stock to the pan.
Bring to a boil and then lower the heat to a simmer. Add the cauliflower, chick peas and grated coconut and milk, cover and simmer for 15 minutes.
Finally, check the cauliflower is cooked.
Top with chopped chillies and serve with steamed turmeric basmati rice.

INGREDIENTS
1 medium cauliflower
100g feta cheese, crumbled
1 cup of breadcrumbs
2 spring onions, chopped
2 garlic cloves, chopped
1 free range egg yolk
2 tbsp of flour
1 cup of chopped coriander
2 tsp of dried thyme
Salt & pepper
3 tbsp of vegetable oil for frying
Soft cheese, to serve

METHOD
Bring a deep pan of salted water to a boil, add the cauliflower and simmer for 5-6 minutes.
Remove from the heat and drain.
In a large mixing bowl add the remainder of the ingredients.
Once the cauliflower has cooled, pour it into a food processor.
Using the pulse setting, blitz into a grain-like texture.
Add the cauliflower to the bowl and combine it with the other ingredients, using your hands to mix it into a dough. 
Divide the dough into 12, and roll in your hands to form patties. 
Flatten them into disks, cover and chill them in the fridge for 30 minutes. 
Then, heat the oil over a medium heat and shallow fry each patty until golden in colour. 
Place on a wire tray to cool slightly. 
Serve with some green salad and top the fritters with soft cheese.

INGREDIENTS
1 medium cauliflower
1 ½ tsp of turmeric
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
4 tbsp of pomegranate seeds
2 chopped shallots
1 tbsp of olive oil
Salt & pepper
1 tbsp of white vinegar
1 cup of chopped fresh mint

METHOD
Bring a deep pan of salted water to a boil.
Trim and wash the cauliflower and break it into even-sized pieces.
Add the cauliflower and turmeric to the pan and simmer for 5-6 minutes.
Remove from the heat, drain in a colander and cool for 10 minutes.
Place the cauliflower into a food processor and, using the pulse setting, blitz it into a grain-like texture.
Empty into a glass bowl, add the chopped peppers, pomegranate, shallots, and olive oil and season.
Splash in the white vinegar, add the fresh mint, stir and serve.

INGREDIENTS
200g cauliflower
1 each orange and lemon
150g brown sugar
2 free-range eggs
1 tsp vanilla essence
4 tbsp olive oil
1 tsp of mixed spice
225g self-raising flour
Pinch of salt
12 cake cases

FOR THE MERINGUES
3 free-range egg whites
120g caster sugar
Icing sugar for dusting

FOR THE FROSTING
2 tbsp of cream cheese
30g icing sugar
Zest of ½ a lemon
A handful of oranges strips to decorate

METHOD
Preheat oven to 180°C degrees.
Place the twelve muffin cases in a muffin tray.
Bring some water to a boil in a pan, add the cauliflower and cook for 5 minutes.
Zest an orange and lemon into a mixing bowl. Separately, juice the orange and lemon and add one tablespoon of each.
Next, add the sugar, eggs, vanilla essence, oil and spice, and mix until combined. Drain the cauliflower and leave it to stand.
Using the pulse mode on a food processor, blitz the cauliflower into small grains.
Add the prepared ingredients to the cauliflower, mix to combine, and next add the flour a little at a time.
Divide the mixture between paper cases.
Bake for 20 minutes until a knife inserted comes out clean.
Transfer to a wire rack to cool.

FOR THE MERINGUES
Separate the egg whites into a metallic bowl.
Whisk the egg whites until silky.
Add the sugar a little at a time.
Once the mixture is smooth and forms soft peaks, place 12 equal amounts on a lined baking tray.
Using a fork, shape the meringues into circles, then bake for 45 minutes.
Once the meringues are cooked, turn off the heat and leave them in the oven.
This helps them to stay crisp.

FOR THE FROSTING
Whisk the cream cheese, icing sugar and lemon juice
in a large bowl.
Spread over the cupcakes and top with meringue.
Dust with icing sugar and decorate with orange zest.