Welcome to Baking Blog. Each month will feature an in-season fruit or vegetable dish to make with a little bit of grow-your-own information on the side.

March is perfect for making Curried Cauliflower Crunch.

Cauliflower doesn’t have to be boring, there are many different varieties to sow, grow, and eat. With colours such as green, orange and purple, why not try this often-neglected vegetable served raw, roasted or fried, instead of just boiled or steamed.

Amongst other things cauliflower contains high levels of vitamin C, and being related to Broccoli, Kale and Cabbage it also contains vitamins B and K, as well as dietary fibre.

Prep Time 5 minutes. Cooking Time 10 Minutes. Skills Level Seasoned Kitchen Gardner***


  • Chopping Board
  • Vegetable Knife.
  • Measuring Spoon
  • Spatula.
  • Frying Pan with Lid.
  • Serving Dish.


  • Cauliflower.
  • 6 Tablespoons of Vegetable Oil.
  • 1-2 Teaspoons of Garam Masala.
  • 1-2 Teaspoons of Black Pepper.


  • Wash the cauliflower thoroughly. Remove the leaves and dry florets with kitchen paper.
  • Cut the florets into mouth-sized chunks or cubes.
  • Put the oil in the frying pan add the Black Pepper and Garam Masala, swirl with the spatula cover with the lid and warm on a low heat for a few minutes. Swirl again.
  • Once the fragrance of the spices come through add the cauliflower chunks. Swirl until the chunks are evenly coated, then cover with a lid and keep on a medium to low heat.
  • Occasionally swirl the cauliflower around so that all edges are crispy. They will look dark because of the spicing, but they should not be burnt.
  • After ten minutes the cauliflower should be just tender, enabling you to spear with a fork, but not mushy.
  • Drain excess oil and either eat warm or allow to cool completely.

Serving Suggestions

Serve hot with a curry dish, or cool with mango chutney as a starter or side dish.

Go Italian and season with salt and pepper instead of the Indian spices. Once cooled, drizzle with white wine vinegar, olive oil, basil and oregano.

Go Chinese and season with 5 or 7 Spice mixes.

Go individual and try it with whatever herbs and spices you have, including chilli powder and dark chocolate.

Grow Your Own.

Cauliflowers can be grown from January to May and again in the autumn under glass. Whether direct sow in a warm bed, or in singular cells seed trays in a greenhouse. Sow at 1/4 deep

They are hungry plants so prepare their final growing position with well rotted manure, and use a liquid feed throughout the growing season. It’s best to ensure that the soil is moist before planting out as dry roots can cause club root causing the plants to wilt and die.

For more information on growing cauliflower why not read Sonia Mermagan’s blog here.

*** Easy Peasy – Basic techniques/Suitable for Children with adult supervision/help.

Treat as Tender – Intermediate Skills required/Children may need more help with this.

Seasoned Kitchen Gardener – Confident Baker/Children might not be suited to this.

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