Inspiring ideas for the humble cauliflower

The humble cauliflower can be grown in frost-free parts of Cornwall and Kent, but farmers say they are under pressure from supermarkets and cheaper imports.

Many UK farmers are could stop growing the vegetable because it's no longer profitable for them.

Some complain they can't now cover the costs of producing their crop.

Prep Time: 20mins
Cooking Time: 30mins

Ingredients:
1 cauliflower

Marinade:
4 shallots /100g (thinly sliced)
50ml olive oil
10g rock salt
5 white peppercorns
10 coriander seeds
300mls white wine vinegar
10g thyme
2 bay leaves
600ml water
3 garlic cloves

Method:
Heat a medium sized pan and slowly sweat the sliced shallots, peppercorns, rock salt, coriander seeds, thyme, bay leaf, garlic in the olive oil on a low heat for 10 to 12 minutes stir occasionally.

When the shallots are soft add the white wine vinegar and reduce until almost dry, add the water and bring back to boil, simmer for 15 minutes, add in cauliflower, gently simmer until tender, approx 10minutes, test with a small sharp knife - allow the vegetables to cool in the pickling juice.

When cool the cauliflower is ready to serve. Strain and reserve the pickling liquid as it can be used to pickle another batch of cauliflower.

Variations:
Excellent as nibbles/accompaniments and garnishes to main courses and salads.
Serve with sliced charcuterie and other cold meats.

Ingredients:
250 gr cauliflower (leaves removed)
20 mls olive oil
20 gr butter
Half teaspoon cumin seeds
Salt pepper

Method:
Using a sharp knife or Japanese mandolin slice the cauliflower as thin as possible. Heat a large frying pan over a medium heat then add the oil followed by the butter and cumin seeds. When the butter is golden brown, add the sliced cauliflower, sprinkle with salt and pepper. Saut� for 3-5 minutes, stirring frequently. Cook until al dente. Serve warm.

This is great as a side dish or a garnish for scallops or oysters.

Ingredients:
4 100g salmon fillets, skinned and bones removed, (ask your fishmonger)
500g cauliflower, roughly chopped into small pieces
500ml milk
150ml double Cream
2 tbsp olive oil
Salt and black pepper
16 Sprigs picked chervil

Method:
Put cauliflower, milk and double cream in a medium saucepan. Add a pinch of salt and bring to a simmer. Simmer slowly for 10-12 mins until very tender and the milk has reduced by half.

Strain off the cauliflower, reserving the milk - put cauliflower in a blender with half the cooking liquor and blend, add more liquor as blending until pouring consistency. Press through a fine sieve with ladle or spoon.

Adjust seasoning and keep warm. Season the salmon on both sides. Heat a non-stick pan over high heat, add the olive oil. When hot add the salmon and cook evenly on both sides until lightly caramelised around the edges about 4 to 6 minutes in total, set on to kitchen paper and finish with squeeze of lemon.

To Serve:
Spoon a generous portion of cauliflower pur�e in the middle of the plate, with the back of the spoon swirl it out in a circular fashion, top this with Salmon, garnish with picked Chervil and a twist of black pepper.

Variations:
Left over salmon can be used to make fishcakes. Increase the fish size, and add a few minutes to the cooking times, add a watercress salad and pickle some extra cauliflower to create a main course.