WE’VE been creative with cauliflower this week and have three fantastic recipes which celebrate this highly nutritious and versatile vegetable.

The first is a simple Cauliflower, Cumin & Almond Soup which is delicious hot or cold.

To serve four, you will need one large cauliflower (cut into small florets), one small chopped onion, one chopped carrot, two chopped garlic cloves, two fresh bay leaves, 200ml milk, 3 tsp fresh cumin seeds (or 2 tsp ground cumin) and 150g whole unpeeled almonds.

In a large heavy-based saucepan, heat 3 tbsp olive oil and 50g butter, and gently fry the onions, carrot, garlic and cauliflower until soft. Add milk and bay leaves and top with water until the cauliflower is just covered, bring to the boil and simmer for 40 mins.

Cover the almonds in boiling water, leave for 1one minute, then drain. When cool enough to handle, peel and place on a baking tray, before popping into a hot oven until golden. Leave to cool.

Take a small frying pan and fry the cumin seeds over a high heat until their aroma fills your kitchen, then grind using a pestle and mortar.

Alternatively, you can use already ground cumin but you won’t get those lovely smells! Add the cumin and roasted almonds to your soup mixture and blend in a food processor. Push the soup through a sieve (not too fine) and serve with some fresh chopped coriander.

Our second recipe is this fresh summer Cauliflower & Runner Bean Salad which goes great with anything from the barbecue.

You will need one small cauliflower, 175g English runner beans, ½ tsp caster sugar, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 4 tbsp crème fraiche, 175g mixed salad leaves and a squeeze of lemon.

Divide the cauliflower into small florets (removing most of the stems), then cook in boiling salted water for 3-4 mins, drain and leave to cool. Fry the florets in a little olive oil and a knob of butter until golden and set aside. Slice the runner beans diagonally and cook in boiling salted water for two minutes before draining. Refresh in a bowl of iced water (this will stop them cooking and retain their colour) and set aside.

For the dressing, whisk together the sugar, balsamic vinegar and mustard, then stir in the crème fraiche, a squeeze of lemon and season with salt and pepper. Mix the salad leaves with the cauliflower, beans and dressing and serve.

This delicate recipe for Cauliflower Vanilla Cream goes brilliantly with grilled fish and mango salsa.

You will need one small cauliflower, 200ml milk, ½ fresh vanilla pod (seeds scraped out) and 2 tbsp double cream.

Chop the cauliflower into small florets and on a very low heat, without colouring, gently fry for 10-15 mins, until beginning to soften.

Add the milk and vanilla pod, and simmer for a further 15 mins, until the cauliflower is cooked.

Add the double cream and blitz in a food processor until a smooth finish is reached. Serve warm.