I think that cauliflower is a very versatile vegetable.  Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways.  Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews.  As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie.  In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……

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