Mark Hix recipes: From fritters to curry, our chef presents his delicious cauliflower dishes

The smell of over-boiled cauliflower may have haunted your youth, but it needn’t be so. A floret in the fridge is a fine thing, as our chef proves

Serve Mark's cauliflower fritters as a starter, side dish or small snack (Jason Lowe)

I have plunged head-first into a love affair with cauliflower in recent years. Why? The best of all reasons: there are almost endless things you can do with it.

Most of the florets that get into shopping baskets, I would wager, end up boiled to death or as cauli cheese. Although the meeting of cauliflower and cheese is always delightful, there is so much more to be done with this vegetable.

Cauliflower fritters

Serves 4-5

There are two important things to remember here. You must make sure your cauli is dry, so it doesn't become soggy in the cooking. And also, be sure not to overcook it, or you will find you have a watery mush on your hands.

Vary the cheese as you like – blue cheese adds an interesting edge. Serve as a starter, side dish or small snack.

1 head of cauliflower, trimmed and cut into even pieces
120-150g cheddar cheese, grated
Salt and freshly ground black pepper
Vegetable or corn oil for frying

For the batter

120g gluten-free self-raising flour
30g cheddar cheese, grated
Cold water to mix

Cook the cauliflower in boiling, salted water for about 8-10 minutes, then drain and blend in a food processor. Put the mixture in a clean cloth or tea towel and squeeze out as much liquid as you can, so the mixture is as dry as possible. Transfer to a bowl, stir in the cheese and season to taste.

Line a small tray with clingfilm and spoon the mixture on to the tray in rough shapes, then transfer to the freezer for 30-40 minutes. Mix the self-raising flour with enough water to make a thick batter, then stir in the cheddar and season.

Meanwhile, preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Carefully dip the cauliflower into the batter using a spoon and drop into the hot oil.

Turn them with a slotted spoon as they are cooking, then remove after a minute or so when they are golden, and transfer to some kitchen paper and serve immediately.

Roasted cauliflower with duck livers and raisins

Serves 4

Roasting cauliflower really brings out the sweetness. It is a sure-fire way to get away from the boring boiled flavour.

1 small head of cauliflower, trimmed and the florets separated
2tbsp olive or rapeseed oil
Salt and freshly ground black pepper
2tbsp raisins, soaked in warm water overnight
300g duck or chicken livers, cleaned
A couple of knobs of butter
2-3tbsp sherry
1tbsp chopped parsley

Roasted cauliflower with duck livers and raisins (Jason Lowe)

Preheat the oven to 220C/gas mark 7. Cook the cauliflower in boiling, salted water for 5 minutes, then drain in a colander. Transfer to a small roasting tray, toss in the oil and season, then roast for about 20-30 minutes, turning every so often until lightly coloured.

Season the livers, heat the butter in a frying pan and cook the livers on a medium-to-high heat, turning them as they are cooking for a couple of minutes until nicely coloured. Add the sherry, raisins and parsley to the pan and cook for 10-15 seconds.

To serve, put the cauliflower on a plate and spoon on the livers and juices.

Potato, cauliflower and coconut curry

Serves 4-6

The combination of curry spices and the sweetness of the cooked cauliflower is a perfect marriage. Serve this as a side dish or as a starter.

2 medium onions, peeled, halved and finely chopped
5cm fresh ginger, peeled and grated
4 cloves of garlic, peeled and grated
4tbsp vegetable or corn oil
300-350g small potatoes, boiled, cooled, then peeled and cut in half or quartered
1 medium head of cauliflower, cut into florets and any large ones halved; reserve the leaves, too
A good pinch of ground asafetida (optional)
½tsp whole cumin seeds
½tsp ground cumin
1tsp yellow mustard seeds
1tsp ground coriander
½tsp ground turmeric or 2tsp freshly grated turmeric
½tsp cayenne pepper
180g tomatoes, finely chopped
1tsp salt
3-4 whole, fresh, hot, green chillies, sliced
3tbsp coconut cream

Potato, cauliflower and coconut curry (Jason Lowe)

Put the onions, ginger, garlic and oil into a heavy-based saucepan, cover with a lid and cook on a medium to high heat for 3-4 minutes, stirring every so often.

Add the potatoes and cauliflower and cook them on a higher heat, stirring, until they are lightly coloured. Remove with a slotted spoon and put to one side.

Add all of the spices and cook on a medium heat for a couple of minutes, then add the cauliflower and potatoes again, with the tomatoes and the chillies.

Add the salt and coconut cream, give it a good stir, bring to a simmer, cover, and cook on a very low heat for two to three minutes or until the cauliflower is just tender. Add more salt if necessary and serve.

Cauliflower with a fried egg and capers

Serves 4

This is a nice brunch, lunch or vegetarian dish. If you want to make it a little meatier, stick in a slice of ham or salt beef between the egg and the cauliflower.

1 medium to large cauliflower, trimmed
Flour for dusting
Vegetable or corn oil for frying
4 free-range eggs
50-60g butter
2tbsp capers
2tbsp chopped parsley
Salt and freshly ground black pepper

Cauliflower with a fried egg and capers (Jason Lowe)

Trim the cauliflower and cook whole in boiling, salted water for about 8 minutes, or until tender.

Drain the water and run under the cold tap for a few minutes, until cool, then drain.

Trim the ends from the cauliflower and cut into 4 x 1½cm slices. Heat the oil in a frying pan, then dust the cauliflower lightly with flour, season and pan-fry on a high heat for a couple of minutes on each side, until nicely coloured.

Then finish in the oven for 10 minutes with a knob of butter on top (you may need to do this in batches).

To serve, fry the eggs in a little oil and place one on each slice of cauliflower, then on to warmed serving plates. Heat the butter in the egg pan until foaming, then remove from the heat, add the capers and parsley, and spoon over the eggs and serve.