My glut crop at the moment is cauliflower, and though I’ve seen the odd white cabbage moth flutter through, they’re not getting got yet. My very favourite recipe for using lots of cauliflower is Greek Crumbed Cauli (kounoupith tiganito). It’s a conversion recipe. If you have kids (or adults) who are not sure they like cruciferous vegetables, this will change their mind – which is a good thing because this family (cauli, broccoli, kale, brussels sprouts, cabbage) are important. They have phytochemicals that are really really good at getting rid of misbehaving cells before they cause havoc.
A platter of crumbed cauli and a glass of wine on a Friday night and life is good.
Linda, I saw an episode of Save with Jamie recently, where he turned cauliflower into a rice substitute to go with curry! It looked great! Here’s the recipe: https://www.jamieoliver.com/recipes/vegetables-recipes/veggie-korma-mock-cauliflower-pilau
“Cut the florets into even-sized chunks and pulse in a food processor until it’s the same texture and size as rice. Tip it into a microwave-safe dish and cover. Steam or microwave the cauliflower on high for 7 minutes, or until cooked through, just before serving.”
Sounds good. I shall try it.