Our first taste

Our first taste


Grown near the coast in Cornwall and Lincolnshire, where mild sea breezes help protect them from frost, our cauliflowers are hand-harvested and 100% British. Try them in these fantastic dishes

Buffalo cauliflower wings (V) (GF)

These spiced florets and tangy cheese dip are made for each other — and they‘re perfect for sharing

Serves 4 • Ready in 45 mins  

  • 1 Co-op British cauliflower, trimmed and cut into small florets 
  • 1 tbsp Co-op Irresistible cold pressed rapeseed oil
  • 2 tbsp Co-op cornflour 
  • ½ tsp garlic granules 
  • 1 tbsp Co-op unsalted butter, melted 
  • 2 tbsp hot pepper sauce 


  • 2 tbsp light mayonnaise 
  • 150ml Co-op soured cream 
  • ¼ tsp garlic granules
  • 50g Co-op British Blue Stilton®, crumbled
  • 1 tbsp chopped chives, plus extra to garnish 
  1. Preheat the oven to 220°C/fan 200°C/gas 7. Line two baking trays with foil. 
  2. In a large bowl, toss the cauliflower florets with the oil until well coated. Sprinkle with the cornflour and garlic granules, season, then toss to coat evenly. Spread out the florets on the baking trays and cook for 15 mins, turning the pieces over after 10 mins. 
  3. Meanwhile, put the melted butter and hot sauce into a small bowl, and stir together. Take the cauliflower out of the oven and brush it with the sauce mixture. Return to the oven and cook for a further 10-15 mins, until browned and crisp.
  4. To make the dipping sauce, stir together the mayo, soured cream and garlic granules until smooth. Gently mix in the Stilton® and chives. Spoon into a serving bowl and sprinkle with a few of the extra chives.
  5. Arrange the buffalo cauliflower on a serving plate and sprinkle with the rest of the extra chives. Serve alongside the dip.

Cauliflower mac & cheese (V)

Roasted cauliflower adds a delicious twist in this simple, budget-friendly dish that everyone will love

Serves 4 • Ready in 55 mins

  • 1 Co-op British cauliflower, trimmed and cut into florets 
  • 1 onion, sliced 
  • 2 tbsp Co-op olive oil
  • 300g Co-op macaroni
  • 30g Co-op unsalted butter
  • 30g Co-op plain white flour
  • 500ml Co-op whole milk, lukewarm
  • 1 tsp mustard 
  • 120g Co-op British mature Cheddar, grated
  • 25g breadcrumbs
  • 1 tbsp chopped flat leaf parsley, to garnish
  1. Preheat the oven to 190°C/fan 170°C/gas 5. Put the cauliflower florets and onion on a large baking tray. Drizzle with the oil and grind over plenty of black pepper, then toss together. Roast in the oven for 20-25 mins, until golden.
  2. Meanwhile, cook the macaroni according to the pack instructions.
  3. While the pasta is cooking, make the sauce. Melt the butter in a medium-sized saucepan. Add the flour and beat to a smooth paste using a small whisk. Cook on a gentle heat for 1-2 mins. Gradually add the lukewarm milk, a little at a time, stirring or beating continuously to prevent lumps forming or the sauce catching on the bottom. 
  4. Once all the milk has been added, allow the sauce to simmer gently for 5-10 mins, stirring occasionally. Allow it to cool slightly, then stir through the mustard and most of the Cheddar, reserving a small handful. Season to taste.
  5. Drain the pasta and tip it into a large ovenproof dish. Pour over the sauce and mix until well coated. Gently stir through the cauliflower and onions. Sprinkle with the breadcrumbs and remaining Cheddar, then bake for 20 mins, until bubbling and golden. Serve sprinkled with the parsley.


Nozeco Alcohol Free Fine Sparkling Wine
The zesty flavour and lively bubbles cut through the richness of this dish brilliantly.

Chicken & cauliflower rice burrito bowl 

Mexican food fan? Try this burrito bowl with a difference, thanks to the sweet and crunchy cauli rice

Serves 4 • Ready in 40 mins

  • 2 Co-op chicken breast fillets, sliced 
  • Juice of 2 limes 
  • 30g sachet Co-op fajita seasoning spice mix 
  • 3 tbsp Co-op white wine vinegar
  • 1 small red onion, thinly sliced into rings 
  • 200g savoy cabbage, thinly sliced 
  • 1½ tbsp Co-op Irresistible cold pressed rapeseed oil 
  • 2 mixed peppers, chopped 
  • 1 large Co-op British cauliflower, trimmed and chopped into florets 
  • 2 garlic cloves, crushed 
  • 2 tomatoes, diced 
  • 1 medium avocado, sliced
  • 198g can Co-op naturally sweet sweetcorn in water, drained 
  • 1 tbsp chopped coriander
  1. Put the chicken in a bowl, pour over half the lime juice and sprinkle with the fajita seasoning. Rub into the chicken until well coated, then cover and set aside to marinate at room temperature for 15 mins. 
  2. Meanwhile, in a small saucepan, heat the vinegar until steaming. Remove from the heat and add the red onion. Set aside to pickle for 10 mins, then drain. 
  3. Put the remaining lime juice into a bowl, add the cabbage and toss to coat. Season and set aside to soften.
  4. Heat 1 tbsp of the oil in a large deep-sided frying pan over a high heat. Add the marinated chicken and fry for 3-4 mins, until beginning to turn golden. Add the pepper and cook for a further 3-4 mins or until the chicken has cooked through. Remove from the heat and set aside, keeping warm. 
  5. For the cauliflower rice, put half the florets into a food processor and pulse until roughly the size of grains of rice. Tip into a large heatproof bowl. Repeat with the remaining florets. Stir through the garlic and the remaining ½ tbsp of oil. Season, then cover the bowl with cling film. Cook in the microwave on high for 3-6 mins, stirring halfway, until soft. 
  6. To assemble, spoon the rice into the bottom of four bowls. Work round each bowl adding the toppings, starting with the chicken and pepper, then the cabbage, tomatoes, avocado and sweetcorn. Top with some of the pickled red onion and sprinkle with the coriander to serve.

If you don’t have a food processor, make the cauliflower rice by grating the whole head into a large bowl.