/ 21 October 2025

Alexandra Dudley’s Seasonal Spotlight: October

In her new monthly column, SheerLuxe contributor Alexandra Dudley is shining a spotlight on one hero ingredient. This instalment focuses on cauliflower, including the best ways and places to try it.

Alexandra Dudley

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THE INGREDIENT:

Cauliflower

I feel like cauliflower has made big moves over the past decade. We’ve seen it deep fried, turned into steaks and even roasted whole. In this month’s recipe, cauliflower takes centre stage to kick off a new column spotlighting one seasonal ingredient every month. Expect recipe tips on how best to enjoy it and the cauliflower dishes and destinations that should be on your radar.

THE TIPS

For a really good char, slice the cauliflower into fat steaks before breaking it into florets so the pieces have a flat base with which to make direct contact with the tray.
Never throw away the cauliflower leaves. They are some of the best bits. Roast them with olive oil and sea salt until crispy and golden.
Enjoy it raw. Chop or blitz the cauliflower in a food processor into small breadcrumb style pieces and toss it with lots of chopped herbs, spices and tomatoes for a crunchy take on a tabouleh.
Roast it whole. I like to steam my cauliflower for 10 minutes or so before it goes into the oven to ensure it cooks all the way through. After it’s steamed, rub it in olive oil and lots of spices (turmeric, cumin and coriander are my go-to), then get it into a hot oven until golden and crisp.

Inspired? Try this month's recipe

Roasted Cauliflower Salad With Sultanas & Almonds

Serves

Ingredients

INGREDIENTS

2 heads of cauliflower

Olive oil

Sea salt

60g of sultanas

25g of bunch parsley, leaves roughly chopped

15g of mint, leaves roughly chopped

50g of almonds

40g of pumpkin seeds

For the dressing:

1 tsp of whole cumin seeds

1 tsp of whole coriander seeds

1 tsp of mustard seeds

Zest of 2 lemons, juice of 1

1 small garlic clove, finely grated

1 tsp of honey

4 tbsp of olive oil

Method

Step 1

Preheat the oven to 200°C Fan. Toast the almonds for 10 minutes on a clean baking tray then crush or roughly chop.

Step 2

Separate the leaves from the cauliflower. Slice the cauliflower into large steaks, then break into florets so that some of them have a flat base (this will help them get a better char). Transfer to a large baking tray, toss generously with olive oil and sea salt and cook for 30 minutes until golden and charred.

Step 3

Roughly tear the cauliflower leaves and toss with olive oil and sea salt on a separate tray and cook for 10 minutes until golden and crisp.

Step 4

Toast the pumpkin seeds in a dry frying pan over a medium heat until they begin to pop then transfer to a plate to cool.

Step 5

Add the spice for the dressing to the pan and toast over a gentle heat for 2-3 minutes just until they begin to smell fragrant. Allow them to cool then combine in a large bowl with the remaining dressing ingredients.

Step 6

Add the sultanas to the dressing whilst the cauliflower cooks to allow them to soften and plump up slightly.

Step 7

Allow the cauliflower and leaves to cool slightly then add to the bowl with the dressing along with the herbs, almonds and pumpkin seeds, and a good pinch of salt. Toss and adjust seasoning as necessary. Enjoy

THE DISH:

Farmer J’s Harissa Sesame Cauliflower

If you like a salad with all the good stuff, then grab-and-go restaurant Farmer J should be on your radar. Choose your base, protein and sides, one of which should definitely be their roasted harissa sesame cauliflower. The recipe for it is here.

Visit FARMERJ.COM

THE COOKBOOK:

Bubala: Middle-Eastern Inspired Vegetarian Recipes to Share by Marc Summers

London’s favourite vegetarian restaurant is bringing out a cookbook and it’s full of delicious, morish recipes to cook for your friends, including the lemon pepper fried cauliflower, which is coated in a zingy black lime and dried lemon spice blend.

Visit WATERSTONES.COM