Cauliflower with Two Sauces

Do give this delicious homegrown recipe a try whenever cauliflower is in season and abundant. It is also a nutritious vegetarian main course with a lively chilli zing.


  • 1 medium/large cauliflower, broken into smaller florets
  • 1 T (15 ml) olive oil
  • 1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
  • 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
  • ½ cup (125 ml) cheddar cheese, grated

Steam the cauliflower until tender. Toss with olive oil and Chilli & Garlic Seasoning.

Place the cauliflower in an ovenproof dish, pour the Sun-dried Tomato Sauce over, then the Cheese Sauce and lastly sprinkle with grated cheese. Flash under the grill to brown the top. Garnish with chopped parsley.



Use a mixture of broccoli and cauliflower or use finely sliced baby cabbages.

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