Servings: 4 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins


There are a lots of recipes for this on the internet.. I have many of them and in the main they are all really good. This is the same recipe that I often use for broccoli. The pictures here are for the violet cauliflower that you occasionally find in town markets or farm shops. But it works equally well for regular cauliflower. If you love cheese then you will love this recipe. I started off by looking at the top 10 ingredients that tantalise the taste buds and realised I could use four of them in this dish. I also looked at dynamic contrast and realised this ticked so many boxes. I am sure you will love my shallow fried cauliflower, but feel free to mix it up with your favourite ingredients. And yes although in the photo it is a purple colour, it really is cauliflower. In fact from my local market, often you can choose white, green or purple cauliflower!


  • Cauliflower
  • Garlic (4 cloves)
  • Shallots
  • Cheese (60g)
  • Lemon (1/2)
  • Olive Oil (drizzle)


Heat a large frying pan over a medium-high heat with the olive oil. Add the chopped garlic and shallots and cook for a few minutes. Stop just short of the garlic browning and then add your cauliflower.

The trick is not to cut the florets too big, but to separate them into smaller sizes. I also keep some of the smaller stalks and fry them too. They stay nice and crunchy and add another layer of dynamic contrast.

Cook for 10 to 15 minutes until the cauliflower starts to brown. Now squeeze on the lemon.

You now have two choices; either turn off the heat, serve and add the grated cheese on top (I use cheddar or parmesan - different flavours for different dishes), or you can heat the cheese separately until it boils and then pour over the top. Both of these methods work equally well.