Let your delicious vegetarian side dishes take centre stage with Dean Edwards' tasty cauliflower and butternut squash recipes

These delicious meals and incredible flavours will leave you wanting to add a side of veg to every meal.

Masala cauliflowers

(Serves 4)


  • 4 whole small cauliflowers, base and leaves removed

For the marinade:

  • 100ml natural yoghurt
  • 2tbsp tikka masala paste
  • 3 cloves garlic, crushed
  • 1tsp garam masala
  • 1/2tsp turmeric
  • Juice 1/2 lemon

For the sauce:

  • Oil for frying
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • Thumb-sized piece fresh ginger, grated
  • 1tsp chilli powder
  • 1/2tsp turmeric
  • 1tsp garam masala
  • 2tbsp tikka masala paste
  • 1tbsp tomato purée
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • 1tsp sugar

To serve:

  • Natural yoghurt
  • Flaked almonds
  • Fresh coriander


Hasselback butternut squash

(Serves 4)

Prep time: 20 minutes

Cooking time: 55 minutes

Cals: 470/Sat fat: 5g


  • 2 butternut squash,  peeled and halved
  • 1tbsp extra virgin olive oil
  • 30g Parmesan, grated
  • 50g breadcrumbs

For the pesto:

  • Handful fresh sage
  • Large handful fresh parsley
  • 50g pine nuts, toasted
  • 1 clove garlic, crushed
  • Lemon juice
  • 75ml olive oil
  • 30g Parmesan

To serve:

  • 30g pine nuts, toasted


  • Compiled by: Kirsty Spence 
  • Food styling: Emily Jonzen
  • Prop styling: Jenny Hodges



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