YES, PEOPLE, believe it or not cauliflower is on trend and I’m here for it. Although it is cabbage that is hitting the top food trends of 2026, I’m for the underdog, as cauliflowers are the ultimate queens of no waste and as they are generally huge you can really get your dollar’s worth. Now with a few adjustments you can make the humble cauli into some lip-smacking meals, so here are some recipes that won’t let your side down at any dinner parties!

1
Cauliflower & corn fritters We’ve all had stunning Kiwi corn fritters, but mine have a twist. I mix 1 tin creamed corn, 1 cup roughly chopped cauliflower (you can even use leftover cauliflower for this), 35g chopped spring onions, 2
cloves chopped garlic, 5g grated ginger, 20g chopped coriander, 2 cups flour, 2 teaspoons baking powder, 3 eggs and salt and pepper to taste. Form into fritters, pan fry with butter and serve with roasted haloumi croutons and some wild rocket, an avocado whizzed up with 2 tablespoons of yoghurt on the bottom and there you have an excellent brunch for 4 to 6 peeps.

2

Golden roasted cauliflower with tahini whip, torn dates & roasted  pecans I start this by working on the dressing first – get 4 tablespoons light tahini, 4 tablespoons yoghurt, 1 clove garlic, 1 handful fresh mint, salt and pepper, 2 teaspoons hot water and 1 tablespoon peanut butter and whizz to a thick, creamy dressing. Cut half a cauliflower into florets and toss with olive oil and chicken salt. Roast in the oven until golden brown, then toss in 40g freshly pitted torn dates and 80g toasted pecans. Spread the tahini whip on a platter, add the cauliflower, dates and pecans and a sprinkling of fresh herbs.

3
Burnt butter cauliflower with pinenuts, golden raisins & spinach Put 200g butter in a saucepan and bring it to the boil until it gets a slightly nutty brown colour and flavour. Slice half a cauliflower into wedges and toss in the brown butter. Heat the oven to 180°C and roast until tender, around 12 minutes. Once cooked and still hot, toss with a bag of baby spinach, 60g toasted pinenuts and 60g golden raisins. Adorn with ranch dressing (shop-bought is totally  acceptable) and you will have a fantastic side for some grilled fish.

4
Cauliflower Kievs This is my favourite flexitarian fix! Start with a big  cauliflower and cut it into four steaks. Lay it on a sheet pan and spread with garlic butter. Make a Spanish-type  picada by whizzing up 200g panko breadcrumbs, 40g toasted hazelnuts, add the zest of 2 lemons and 1 handful  chopped parsley. Spread the picada over the cauliflower and roast at 185°C until golden brown. Serve with a creamy slaw and a large dill pickle, a few fried spuds. P is for perfect.

5
Aloo gobi Here’s a vibrant North Indian dish, a fantastic dry curry normally served with a fab roti or flat bread. To make this you will need 3 large precooked potatoes, 100g cauliflower and 4 chopped tomatoes. Mix with 3 tablespoons oil and toss with 1 teaspoon each cumin, turmeric and garam masala. Put onto a sheet pan and roast in the oven at 180°C until golden brown, season with salt and pepper and garnish with fresh coriander and a dollop of yoghurt with spicy lime pickle.

 Wairoa-born Jess Murphy is chef- owner of Michelin-awarded restaurant Kai in Galway, Ireland. She was named Global Ambassador for 2024 at  the Women in Food and Drink Aotearoa New Zealand Awards.