Pairings | Cauliflower

The best wine pairings for cauliflower

The best wine pairings for cauliflower

There was once no point in thinking about wine in the context of cauliflower. It was a vegetable. It was bland - except arguably in cauliflower cheese - but now it’s roasted, fried, spiced and partnered by other exotic and flavourful ingredients.

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.

Cauliflower curry, boiled eggs & coconut crumble

Cauliflower curry, boiled eggs & coconut crumble

Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant book Toast, Hash, Roast, Mash.

Poached salt pollock and cauliflower with Julien Meyer's 'Nature' Sylvaner/Pinot Gris

Poached salt pollock and cauliflower with Julien Meyer's 'Nature' Sylvaner/Pinot Gris

Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame

Raw cauliflower, mushroom and feta salad

Raw cauliflower, mushroom and feta salad

This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal recently. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).

Cauliflower tortellini with hazelnuts and 10 year old Muscadet

Cauliflower tortellini with hazelnuts and 10 year old Muscadet

I agonised over which match to highlight this week - there were so many good ones, especially from my trip to the Jura which I’ll report on in the next couple of days but I’ve gone for this intriguing and off the wall pairing from a seasonal wine dinner at Lido in Bristol on Saturday night.

The Barbary, Covent Garden

The Barbary, Covent Garden

There are two good reasons for eating at The Barbary. One is the Jerusalem bagel, a wondrous piece of baking. Served warm from the oven, encrusted in spicy sesame seeds it must be the best bread roll in town.

Gosnells mead and honey-smoked chicken

Gosnells mead and honey-smoked chicken

Every so often someone trumpets a mead revival but it never quite seems to happen, probably because there’s not enough of it about yet.

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.

40 day aged fillet of Black Angus beef with Henschke’s 2010 Mount Edelstone Shiraz

40 day aged fillet of Black Angus beef with Henschke’s 2010 Mount Edelstone Shiraz

This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.

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