• Silky cauliflower puree topped with crisp coconut chicken
• Lentil, coriander and chilli salad with warm cauliflower florets
• Tempura cauliflower discs with soy sauce dip
• Creamy cauliflower and yoghurt curry with mangetout and ginger slivers
• Blue cheese, gammon and cauliflower tart

Make cauliflower puree

Cauliflower purée is a great low-carb substitute for mashed potatoes, and it's a favourite of show-off chefs around the world. Here's how to make it.

In a saucepan, blanch 2 medium cauliflowers, cut into chunks, and drain. Add 1/2 cup of cream and 1 T butter and salt and freshly ground black pepper to taste.

Purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.

Ladle into bowls and top with slices of roast chicken and a few wilted sage leaves.