31 of the Best and Tastiest Cauliflower Recipes Ever

(Last Updated On: August 3, 2018)

If you love cauliflower, you’re in for a treat. We’ve put together some tasty recipes for you so that you can get the most out of this tasty, versatile and nutritious vegetable.

Enjoy!

1. Roasted Cauliflower With Lemon-Parsley Dressing

INGREDIENTS

  • 1 head cauliflower (about 2 lb.), cut into florets, including tender leaves
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 cup fresh flat-leaf parsley leaves
  • ½  teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

DIRECTIONS

  1. Preheat oven to 425°.
  2. Toss cauliflower with 4 tablespoons olive oil
  3. Season with salt and pepper.
  4. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
  5. Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons olive oil in a food processor until very finely chopped; season with salt and pepper.
  6. Toss cauliflower with lemon-parsley mixture and top with lemon zest

 

2. Barley, Cauliflower, And Herbs With Burrata

INGREDIENTS

  • ½ cup pearl, hulled, or hulless barley
  • Kosher salt
  • ¼ cup fine fresh breadcrumbs
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 cups whole milk
  • 1 cup finely chopped cauliflower
  • 1 small shallot, finely chopped
  • ½ cup finely chopped celery hearts, plus ¼ finely chopped celery leaves
  • ¼ cup finely chopped fresh flat-leaf parsley, plus ¼ finely chopped fresh flat-leaf parsley stems
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 8 oz. burrata or fresh mozzarella, torn
  • 1 tablespoon crème fraîche
  • Coarsely ground black pepper

DIRECTIONS

  1. Preheat oven to 350°.
  2. Put the barley in a pan of salted boiling water and cook until tender, about 15 to 20 minutes for pearl barley, 35 to 40 minutes for hulled or hulless.
  3. Drain and spread out on a rimmed baking sheet; let cool.
  4. Toss the breadcrumbs with 1 tablespoon of oil and a little salt.
  5. Bake, tossing once, until golden brown, 10–12 minutes; let cool.
  6. Heat the milk in a saucepan over medium-high heat; add a little salt.
  7. Add the cauliflower to the milk and cook until tender, after about 3 minutes drain.
  8. Discard milk.
  9. Put the cauliflower, celery hearts, celery leaves, barley, breadcrumbs, shallot, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl and toss until mixed. Season salad with salt.
  10. Mix crème fraîche and burrata in a bowl; add a little salt.
  11. Divide mixture among plates, drizzle with oil, top with salad and season to taste.

3. Parmesan-Roasted Cauliflower

INGREDIENTS

  • 1 head cauliflower, cut into florets
  • 1 medium onion, sliced
  • 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan

DIRECTIONS

  1. Preheat oven to 425°.
  2. Toss cauliflower with onion, thyme, garlic, and oil on a baking sheet.
  3. Season with salt and pepper.
  4. Roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. Take the Parmesan cheese and sprinkle over, toss to combine, and roast until cauliflower is cooked through, about 10 minutes longer.

4. Ginger-Lime Cauliflower

INGREDIENTS

  • ½ teaspoon kosher salt plus more
  • 1 2” piece ginger, peeled
  • ½ medium head cauliflower, cut into small florets
  • 1 tablespoon olive oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ cup fresh lime juice
  • Cilantro leaves with tender stems (for serving)

DIRECTIONS

  1. Toss jalapeño and ½ teaspoon salt in a small bowl.
  2. Grate the ginger and squeeze juice into the mixture; discard or reserve pulp.
  3. Set jalapeño mixture aside.
  4. Cook cauliflower in a pot of boiling salted water for about 1 minute; drain and rinse under cold water.
  5. Set aside.
  6. Cook mustard seeds in oil over medium heat, until seeds start to pop, about 2 minutes.
  7. Add fennel seeds, coriander, cumin, and turmeric.
  8. Cook, for about 1 minute.
  9. Take the pan off the heat and mix with lime juice and jalapeño mixture.
  10. Let cool; season with salt.
  11. Add cauliflower to pan and marinate for at least 1 hour.
  12. Top with cilantro just before serving.

5. Cauliflower And Herbed Barley Salad

Cauliflower And Herbed Barley Salad

INGREDIENTS

  • ½  cup pearled barley
  • Kosher salt
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 1 15-ounce can gigante, corona, or butter beans, rinsed
  • ½  cup flat-leaf parsley leaves, divided
  • 2 tablespoons fresh tarragon leaves, divided

DIRECTIONS

  1. Place barley in a large saucepan; add water to cover by 2 inches.
  2. Season with salt. Bring to a boil and cook until tender, 25-30 minutes.
  3. Drain; run under cold water.
  4. Set aside.
  5. Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified.
  6. Season dressing with salt and pepper; set aside.
  7. Heat remaining 1 tablespoon oil in a large skillet over medium heat.
  8. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes.
  9. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer.
  10. Season with salt and pepper.
  11. Transfer cauliflower to a large bowl; add beans, ¼  cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing.
  12. Toss to coat; season with salt and pepper.
  13. Divide salad among bowls; drizzle remaining dressing over.
  14. Garnish with lemon zest, ¼  cup parsley, and 1 tablespoon tarragon.

6. Whole Roasted Cauliflower With Whipped Goat Cheese

INGREDIENTS

Roasted Cauliflower

  • 2 ½  cups dry white wine
  • ⅓  cup olive oil
  • ¼  cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 head of cauliflower, leaves removed

Whipped Goat Cheese

  • 4 ounces fresh goat cheese
  • 3 ounces cream cheese
  • 3 ounces feta
  • ⅓  cup heavy cream
  • 2 tablespoons olive oil plus more for serving
  • Coarse sea salt (for serving)

DIRECTIONS

Roasted Cauliflower

  1. Preheat oven to 475°.
  2. Bring the wine, oil, salt, juice, butter, pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pan.
  3. Add the cauliflower, reduce the heat, and simmer, stirring occasionally, until cooked, 15-20 minutes.
  4. Transfer cauliflower to a baking sheet, after draining well.
  5. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese

  1. Mix goat cheese, feta, cream, cream cheese, and 2 tablespoons oil in a food processor and blend until smooth; season with salt.
  2. Add whipped goat cheese mixture to a serving bowl.
  3. Drizzle with oil.
  4. Transfer cauliflower to a plate.
  5. Drizzle with oil; sprinkle with sea salt.
  6. Serve with whipped goat cheese.

7. Cauliflower Salad with Mint, Pomegranates, and Nigella Seeds

INGREDIENTS

  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh orange juice
  • 1 head of cauliflower (about 1½ pounds), broken into large florets, sliced as thinly as possible
  • 1 cup pomegranate seeds
  • ½ cup coarsely chopped mint
  • ½ cup coarsely chopped parsley
  • 2 tablespoons finely chopped chives
  • ¼ cup nigella seeds
  • ¼ cup olive oil
  • Kosher salt

DIRECTIONS

  1. Mix lemon zest, lemon juice, and orange juice in a large bowl.
  2. Add cauliflower, pomegranate seeds, mint, parsley, chives, nigella seeds, and oil and toss to coat.
  3. Season with salt.

8. Cauliflower Pizza Crust

INGREDIENTS

  • 1 head cauliflower, cut into florets
  • 2 garlic cloves
  • ⅓ cup shredded part-skim mozzarella
  • ⅓ cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper

PIZZA TOPPING

  • ½ cup marinara sauce
  • 8 ounces fresh mozzarella, sliced
  • 3 tablespoons chopped fresh basil

DIRECTIONS

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
    In the bowl of a food processor, combine the cauliflower with the garlic.
  3. Pulse until the mixture resembles a fine meal, 2 to 3 minutes.
  4. Transfer to a large mixing bowl.
    Add the shredded mozzarella, Parmesan and eggs, and mix to combine.
  5. Stir in the herbs, and season with salt and pepper.
    Press the cauliflower mixture into a ½-inch-thick circle on the prepared baking sheet.
    Bake the crust until it’s crisp and golden around the edges, 25 to 30 minutes.
  6. Remove the crust from the oven.
  7. Spread the marinara on top of the crust.
  8. Arrange the mozzarella slices evenly over the sauce.
  9. Bake until the cheese is melted and bubbly, 15 to 20 minutes more.
    Let the pizza cool for 5 minutes before slicing.
  10. Garnish with basil just before serving.

9. Cauliflower With Leek “Ash”

INGREDIENTS

  • 1 medium leek, white and pale-green parts only, halved lengthwise
  • 1 small head of cauliflower, cut into large florets, trimmings reserved
  • 4 cups whole milk
  • Kosher salt

DIRECTIONS

  1. Preheat oven to 500°.
  2. Set vents to high and open a window for adequate ventilation.
  3. Place leek on a foil-lined baking sheet.
  4. Roast until blackened, dry, and crisp, 70-90 minutes.
  5. Let leek cool. Break into shards. DO AHEAD: Leek ash can be made 3 days ahead.
  6. Store airtight at room temperature.
  7. Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings).
  8. Set aside.
  9. Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes.
  10. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.
  11. Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes.
  12. Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets).
  13. Strain purée into another medium bowl.
  14. Divide florets among shallow bowls; spoon purée over.
  15. Garnish with reserved cauliflower slices; sprinkle with leek ash.

10. Shrimp Curry With Chickpeas And Cauliflower

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1 onion, finely chopped
  • ½ large fennel bulb, finely chopped
  • 1 2-inch piece ginger, finely grated
  • Kosher salt, freshly ground pepper
  • 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed
  • 1 tablespoon red curry paste
  • 1 tablespoon shrimp paste with bean oil
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  • 2 tablespoons fish sauce
  • ½ head of cauliflower, cut into 1-inch pieces
  • 1 15.5-ounce can chickpeas, drained, rinsed
  • 12 ounces shrimp, peeled, deveined
  • Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)

DIRECTIONS

  1. Heat oil in a Dutch oven or large pot over medium heat.
  2. Add onion and fennel and cook, stirring, until softened, about 6 minutes.
  3. Add ginger and cook for 2 minutes until onion and fennel are tender.
  4. Season with salt and pepper.
  5. Add lemongrass, curry paste, and shrimp paste and cook for 1 minute.
  6. Add coconut milk, fish sauce and chicken broth, bring to a boil, then simmer for 20–30 minutes.
  7. Add cauliflower and chickpeas and simmer for another 15 minutes.
  8. Add shrimp and simmer until shrimp are cooked through, 3–5 minutes.
  9. Discard lemongrass.
  10. Season with salt.
  11. Serve curry over rice; top with cabbage, cilantro, and limes.

11. Cauliflower Curry

Cauliflower Curry

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 garlic cloves, thinly sliced
  • 1 head cauliflower, cut into florets
  • 3 tablespoons yellow curry paste
  • One 14-ounce can coconut milk
  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1 large shallot, thinly sliced
  • 1 bunch scallions, thinly sliced
  • ½ cup chopped fresh cilantro

DIRECTIONS

  1. In a large pot heat the coconut oil over medium heat.
  2. Add the onion and sauté until tender, 5 to 6 minutes.
  3. Add the garlic and sauté until fragrant, 1 minute more.
  4. Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes.
  5. Add the curry paste and coconut milk, stirring to combine.
  6. Bring the mixture to a simmer and season to taste with salt and pepper.
  7. Simmer to reduce the sauce.
  8. Cook until the cauliflower is very tender, 8 to 10 minutes.
  9. Heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes.
  10. Remove from the oil and drain on paper towels.
  11. To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.

12.  Italian Crudités

INGREDIENTS

  • 8 young or Thumbelina carrots, scrubbed, halved
  • 8 red and/or breakfast radishes, trimmed, thinly sliced
  • 8 thin asparagus spears, trimmed
  • 1 celery heart, cut lengthwise into 8 wedges
  • ¼ head of cauliflower, Romanesco, and/or broccoli, cut into small florets
  • 2 baby fennel bulbs, halved lengthwise, cut into ¼-inch-thick strips
  • 2 endives, leaves separated
  • 2 heads of Little Gem lettuces, leaves separated
  • 4 spring onions, trimmed, halved lengthwise
  • ½ bunch watercress, tough stems removed
  • 2 ounces haricots verts, trimmed
  • 1 lemon, cut into quarters
  • Flaky sea salt
  • 1 cup olive oil

DIRECTIONS

  1. Arrange carrots, radishes, asparagus, celery, cauliflower, fennel, endive, Little Gem, spring onions, watercress, and haricots verts on a large platter or board.
  2. Serve with lemon wedges, salt on the side and a little oil.

13. Indian-Style Cauliflower

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1 large head cauliflower, cored, broken into 1-inch florets
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon finely grated peeled ginger
  • 1 teaspoon finely grated lime zest

DIRECTIONS

  1. Preheat oven to 450°.
  2. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine.
  3. Add cauliflower and season with salt and pepper.
  4. Toss to coat cauliflower evenly.
  5. Put the cauliflower in a single layer on a baking sheet.
  6. Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes.
  7. Transfer to a platter and sprinkle ginger and lime zest over.
  8. Serve warm or room temperature.

14. Tarragon Cauliflower Pickles

INGREDIENTS

  • 1 pound cauliflower, any color, separated into small florets with some stalk still attached
  • 4 large sprigs tarragon
  • 1 cup distilled white vinegar
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons black peppercorns

DIRECTIONS

  1. Place cauliflower and tarragon in jar.
  2. Bring vinegar, salt, sugar, peppercorns, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar.
  3. Pour hot brine into jar, cover, and chill.

15. Shaved Cauliflower Salad

INGREDIENTS

  • 1 teaspoon finely grated lime zest
  • ¼ cup fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup olive oil
  • Kosher salt, freshly ground pepper
  • 10 ounces cauliflower florets (from about ½ of a small head), very thinly sliced lengthwise on a mandoline
  • 1 tablespoon plus 1 teaspoon nutritional yeast
  • 2 cups 1-inch-wide strips lollo rosso lettuce or romaine
  • 2 cups torn frisée
  • 2 ounces Parmesan, finely grated, divided

DIRECTIONS

  1. Whisk lime zest, lime juice, mustard, and honey in a large bowl.
  2. Whisking constantly, gradually add oil; whisk until emulsified.
  3. Season with salt and pepper.
  4. Add cauliflower and 1 tablespoon nutritional yeast to dressing; toss to combine.
  5. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
  6. Transfer salad to a platter and top with remaining Parmesan and remaining 1 teaspoon nutritional yeast.

16. Cauliflower-Cashew Soup With Crispy Buckwheat

INGREDIENTS

  • ½ cup olive oil, divided
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • ½ cup dry white wine
  • 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
  • ¼ teaspoon cayenne pepper
  • ¾ cup plus 2 tablespoon cashews
  • 6 cups (or more) vegetable stock, preferably homemade
  • Freshly ground black pepper
  • 2 tablespoons buckwheat groats
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon paprika

DIRECTIONS

  1. Heat ¼ cup oil in a large pot over medium heat.
  2. Add shallots, garlic, bay leaves, and thyme; season with salt.
  3. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes.
  4. Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
  5. Add the cauliflower (except for ¾ cup) to the pot. Add  cayenne and ¾ cup cashews; season with salt.
  6. Cover pot and reduce heat, cook for 20 minutes until cauliflower is tender.
  7. Add stock and season with salt and black pepper. Bring to a boil, then simmer for 20 minutes.
  8. Discard bay leaves.
  9. Remove from heat and let cool slightly.
  10. Chop reserved cauliflower finely along with remaining 2 tablespoons of  cashews.
  11. Heat remaining ¼ cup oil in a small skillet over medium.
  12. Add cauliflower, cashews, and buckwheat; season with salt.
  13. Cook for 5–8 minutes until cauliflower and cashews are lightly browned.
  14. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
  15. Purée the soup in a blender until smooth.
  16. Warm over low heat, stirring and adding more stock to thin if needed.
  17. Taste and season soup again if needed.
  18. Serve soup topped with toasted cauliflower-buckwheat mixture.

17. Cauliflower With Pumpkin Seeds, Brown Butter, And Lime

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1 large head of cauliflower
  • Kosher salt, freshly ground pepper
  • 2 tablespoons unsalted butter
  • ¼ cup raw shelled pumpkin seeds
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup chopped fresh cilantro, plus leaves with tender stems for serving
  • 1 tablespoon fresh lime juice

DIRECTIONS

  1. Preheat oven to 450°.
  2. Coat a large rimmed baking sheet with 1 tablespoon oil.
  3. Trim off the stalk and place  cauliflower on a cutting board.
  4. Slice cauliflower lengthwise into ½” slices.
  5. Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper.
  6. Roast until underside is deeply browned, 20–25 minutes.
  7. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.
  8. Meanwhile, melt butter in a small skillet over medium.
  9. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes.
  10. Remove from heat and add red pepper flakes; let cool 10 minutes.
  11. Add chopped cilantro and lime juice; season with salt and pepper.
  12. Arrange cauliflower on a serving platter and drizzle with dressing.
  13. Serve topped with cilantro leaves.

18. Pasta With Roasted Romanesco And Capers

INGREDIENTS

  • ¼ cup chopped almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, patted dry, divided
  • Kosher salt
  • ½ medium romanesco or cauliflower, cored, cut into small florets
  • 8 garlic cloves, very thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine
  • 12 ounces lumaconi (snail shells) or other medium shell pasta
  • 2 ounces aged Asiago cheese or Pecorino, finely grated
  • 2 tablespoons unsalted butter

DIRECTIONS

  1. Preheat oven to 425°.
  2. Cook almonds, ¼ cup oil, and 1 tablespoon capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes.
  3. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
  4. Meanwhile, heat 3 tablespoon oil in a large Dutch oven or other heavy pot over medium-high.
  5. Add garlic, ½ teaspoon red pepper flakes, and remaining 1 tablespoon capers and cook, stirring often, until garlic is golden, about 3 minutes.
  6. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
  7. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  8. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid.
  9. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  10. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
  11. Remove from heat; add butter and toss to combine.
  12. Toss in romanesco.
  13. Divide pasta among bowls.
  14. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

19. Grilled Cauliflower Steaks And Scallions

Grilled Cauliflower Steaks And Scallions

INGREDIENTS

  • 1 large head cauliflower
  • 6 tablespoons vegetable oil, divided, plus more for grill
  • 1 bunch scallions, trimmed
  • Kosher salt, freshly ground pepper
  • 1 1-inch piece ginger, peeled, grated
  • 1 garlic clove
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

DIRECTIONS

  1. Remove leaves and trim stem of cauliflower, leaving core intact.
  2. Place cauliflower, core side down, on a work surface.
  3. Starting at the midline of the cauliflower, slice from top to bottom into four ½” “steaks” (reserve any florets that break loose).
  4. Prepare a grill for medium-high heat and lightly oil grate.
  5. Drizzle cauliflower steaks, florets, and scallions with 4 tablespoon oil; season with salt and pepper.
  6. Grill scallions, turning occasionally, until charred in spots, about 2 minutes.
  7. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side.
  8. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
  9. Blend ginger, garlic, cilantro, lime juice, and remaining 2 tablespoon oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
  10. Arrange cauliflower and scallions on a platter.
  11. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil.
  12. Serve with cilantro sauce alongside.

20. Crispy Brown Rice “Kabbouleh”

INGREDIENTS

  • 2 tablespoons dried currants
  • 2 tablespoons distilled white vinegar
  • ¾ cup short-grain brown rice
  • Kosher salt
  • Vegetable oil (for frying; about 2 cups)
  • 1½ cups coarsely chopped cauliflower florets
  • ½ bunch small curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups)
  • ½ small English hothouse cucumber, finely chopped
  • 1 scallion, thinly sliced
  • ⅓ cup olive oil
  • 2 teaspoons Aleppo pepper or ½ crushed red pepper flakes
  • 2 teaspoons sumac (optional)
  • Freshly ground black pepper

DIRECTIONS

  1. Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
  2. Cook rice in a large saucepan of boiling salted water until tender, 45–50 minutes.
  3. Drain rice, return to pot, cover, and let sit 10 minutes.
  4. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.
  5. Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2”.
  6. Heat over medium-high heat until thermometer registers 350°.
  7. Working in 4 batches, cook rice until golden and puffed, about 1 minute.
  8. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.
  9. Meanwhile, pulse cauliflower in a food processor until finely chopped.
  10. Transfer to a large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go.
  11. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.

21. Red Quinoa Salad With Cauliflower And Walnuts

INGREDIENTS

  • ½  cup red or white quinoa
  • ½  head of cauliflower, coarsely grated
  • ½  cup finely chopped parsley plus some picked leaves for garnish
  • ½  cup roughly chopped pitted kalamata olives
  • ⅓  cup olive oil
  • ⅓  cup toasted chopped walnuts
  • 2 tablespoons lemon juice, plus more
  • 1 teaspoon lemon zest
  • ½  teaspoon ground cumin
  • Kosher salt and freshly ground black pepper

DIRECTIONS

  1. Bring a large pot of salted water to a boil.
  2. Add quinoa and simmer until fully cooked, about 15 minutes.
  3. Drain and return quinoa to pot.
  4. Cover with a lid and let it sit for 5 additional minutes.
  5. Fluff with a fork and transfer to a large bowl or sheet pan to cool.
  6. Combine cooled quinoa and the remaining ingredients in a large bowl.
  7. Season with salt, pepper and more lemon juice if desired.
  8. Transfer to a large serving bowl or platter, and scatter parsley leaves over.
  9. Serve cold or room temperature.

22. Cauliflower Steaks With Olive Relish And Tomato Sauce

INGREDIENTS

  • 1 large head of cauliflower
  • ½  cup pitted oil-packed black olives, finely chopped
  • 3 sun-dried tomatoes, thinly sliced
  • 3 ½  tablespoons olive oil, divided, plus more
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves
  • 2 plum tomatoes, cored, quartered

DIRECTIONS

  1. Remove leaves and trim stem end of cauliflower, leaving core intact.
  2. Place cauliflower core side down on a work surface.
  3. Using a large knife, slice cauliflower into four ½” ‘steaks’ from center of cauliflower (some florets will break loose; reserve).
  4. Finely chop enough loose florets to measure ½  cup.
  5. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice.
  6. Season relish with salt and pepper.
  7. Preheat oven to 400°.
  8. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat.
  9. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 tablespoon oil to pan between batches.
  10. Transfer steaks to a large rimmed baking sheet. Reserve skillet.
  11. Roast cauliflower until tender, about 15 minutes.
  12. Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down.
  13. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
  14. Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth.
  15. Season with salt and pepper.
  16. Divide tomato sauce among plates.
  17. Place 1 cauliflower steak on each plate; spoon relish over.
  18. Serve warm or at room temperature.

23. Roasted Cauliflower With Harissa Chickpea Curry

INGREDIENTS

  • 2 Fresno chiles, thinly sliced
  • ¼ cup Champagne vinegar
  • ¼ teaspoon sugar
  • 1½ teaspoons kosher salt, divided, plus more
  • 1 head of cauliflower, cut into small florets
  • ¼ cup olive oil
  • 2 tablespoons vadouvan or curry powder
  • 2 shallots, thinly sliced
  • ¾ cup vegetable oil, divided
  • 1 15.5-ounce can chickpeas, rinsed, patted dry
  • 1 medium onion, chopped
  • 1 1-inch piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • 1 teaspoon grated lemongrass
  • 2 teaspoons tomato paste
  • 1 teaspoon harissa paste
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 tablespoon chopped cilantro stems, plus sprigs for serving
  • Steamed basmati rice (for serving)

DIRECTIONS

  1. Combine chiles, vinegar, sugar, ½ teaspoon salt, and ¼ cup water in a small bowl.
  2. Let sit at room temperature until ready to use.
  3. Preheat oven to 450°.
  4. Toss cauliflower with olive oil, vadouvan, and 1 teaspoon salt on a rimmed baking sheet.
  5. Roast, tossing occasionally, until cauliflower is tender and browned, 30–35 minutes.
  6. Transfer to a paper towels to drain.
  7. Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8–10 minutes.
  8. Transfer to paper towels with a slotted spoon; season with salt.
  9. Heat remaining ¼ cup vegetable oil in a large skillet over medium.
  10. Add onion and cook, stirring often, until tender, 5–7 minutes.
  11. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.
  12. Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5–7 minutes.
  13. Add chickpeas and ¼ cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.
  14. Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.

24. Roasted Cauliflower

INGREDIENTS

  • 2 medium heads of cauliflower, cut into large florets with some stalk attached
  • 5 tablespoons olive oil
  • Kosher salt, freshly ground pepper

DIRECTIONS

  1. Preheat oven to 450°.
  2. Toss cauliflower and oil on a rimmed baking sheet; season with salt and pepper.
  3. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

25. Tandoori Cauliflower

INGREDIENTS

  • 4 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tandoori paste
  • 1 medium head of cauliflower (about 1½  pound), cut into bite-size florets (about 4 cups)
  • 1 cup cornstarch
  • Kosher salt
  • Tandoori masala (optional)

DIRECTIONS

  1. Whisk garlic, vinegar, tandoori paste, and 2 tablespoons oil in a large bowl to blend.
  2. Add cauliflower and toss to fully coat florets.
  3. Marinate at room temperature for at least 1 hour, or cover and chill overnight.
  4. Attach deep-fry thermometer to the side of a large heavy pot.
  5. Pour in oil to a depth of 1 inch.
  6. Heat oil over medium heat to 350°.
  7. Place cornstarch in a medium bowl.
  8. Working with a few florets at a time, toss cauliflower in cornstarch, then transfer to a coarse-mesh sieve, shaking excess cornstarch back into bowl.
  9. Place florets on a rimmed baking sheet.
  10. Working in batches, fry florets until light golden and crispy, 3-4 minutes per batch.
  11. Transfer to a paper towel-lined plate to drain.
  12. Season with salt and dust with tandoori masala, if desired.

26. Cauliflower Buns & Bagels

INGREDIENTS

  • 1 large cauliflower (1200g)
  • ¼ cup / 20g almond meal
  • ¼ cup / 20g nutritional yeast
  • 1 ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • 2 large organic eggs
  • 1 tablespoon dried onions or sesame seeds
  • 1 tablespoon psyllium husk (optional, will make the buns drier)

DIRECTIONS

  1. Wash and chop cauliflower into chunks.
  2. Place in a food processor and blend until as fine as possible (you may need to do this in several batches as the cauliflower won’t process if the machine is too full).
  3. Transfer cauliflower to a large mixing bowl.
  4. Add the ground almond, yeast, salt, garlic powder and optional psyllium husk, if using.
  5. Stir very well to combine.
  6. Preheat oven to 400°F/200°C.
  7. Whisk eggs together in a separate bowl.
  8. Add the eggs to the cauliflower mixture and stir until the “dough” is moist and will hold together.
  9. Line a baking sheet with parchment paper.
  10. Taking tennis-ball-sized amounts of dough, press into a rough ball shape, then drop from around 12” (30cm) onto the baking sheet.
  11. To make bagels instead, use a finger to make a hole in the middle and shape with your hands.
  12. Sprinkle the dried onion or sesame seeds over the tops with and put in the oven.
  13. Bake for 20 to 30 minutes until the buns are golden brown.
  14. Serve warm with butter.

27. Crispy Cauliflower With Capers, Raisins, And Breadcrumbs

Crispy Cauliflower With Capers, Raisins, And Breadcrumbs

INGREDIENTS

  • 1 large head of cauliflower (2 pounds), cut into 2” florets
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons salt-packed capers, soaked, rinsed, patted dry
  • ¾  cup fresh coarse breadcrumbs
  • ½  cup low-salt chicken broth
  • 1 teaspoon anchovy paste (optional)
  • ⅓  cup golden raisins
  • 1 tablespoon white wine vinegar or Champagne vinegar
  • 2 tablespoons chopped flat-leaf parsley

DIRECTIONS

  1. Preheat oven to 425°.
  2. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper.
  3. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
  4. Meanwhile, heat remaining 3 tablespoon olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes.
  5. Add capers and cook for about 3 minutes longer.
  6. Add breadcrumbs and toss to coat.
  7. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
  8. Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil.
  9. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes.
  10. Remove from heat and set aside. Do ahead:
  11. Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing.
  12. Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

28. Yellow Chicken Adobo

INGREDIENTS

  • 10 dried bay leaves
  • 2 tablespoons black peppercorns
  • 2 tablespoons ground turmeric
  • ¼ cup unsweetened shredded coconut
  • ½ head of cauliflower, broken into small florets
  • ¼ kabocha squash, cut into 1-inch pieces (about 2 cups)
  • 3 tablespoons vegetable oil, divided
  • Kosher salt, freshly ground pepper
  • 1 small white onion, chopped
  • 2 medium shallots, chopped
  • 6 large garlic cloves, chopped
  • 1 3-inch piece ginger, peeled, finely grated
  • 1 teaspoon crushed red pepper flakes
  • 2 13.5-ounce cans unsweetened coconut milk
  • 1 cup sugar cane vinegar or distilled white vinegar, divided
  • 4 chicken legs, drumsticks and thighs separated
  • 3 tablespoons (or more) honey
  • Unsalted, roasted pumpkin seeds (pepitas), thinly sliced Fresno chiles, and sliced scallion (for serving)

DIRECTIONS

  1. Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside.
  2. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
  3. Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes.
  4. Grind in a spice mill or with a mortar and pestle or finely chop.
  5. Transfer to another plate.
  6. Heat oven to 375°.
  7. Toss cauliflower and squash on a large rimmed baking sheet with 1 tablespoon oil to coat; season with salt and pepper.
  8. Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes.
  9. Heat remaining 2 tablespoon oil in a large Dutch oven or other heavy pot over medium-high.
  10. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes.
  11. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute.
  12. Stir in toasted turmeric, coconut milk, and ¾ cup vinegar. Bring to a boil and cook for about 20–30 minutes or until liquid is reduced by about one-third.
  13. Meanwhile, set grill for to medium-high heat.
  14. Season chicken and grill, turning occasionally for 10 minutes until skin is charred.
  15. Add chicken and reserved sachet to turmeric sauce.
  16. Cook, partially covered, until chicken is tender, 60–80 minutes.
  17. Stir honey and vinegar bowl until honey is dissolved; add to braise, then add cauliflower and squash.
  18. Taste and season with more salt or honey as needed.
  19. Serve in bowls topped with scallion,burnt coconut, chiles and pumpkin seeds.

29. Shaved Cauliflower And Radicchio Salad

INGREDIENTS

  • 1/2 head of a 1-pound cauliflower, cored, cut into florets
  • 1/2 head of a 6-ounce radicchio, cored, quartered lengthwise
  • 6 inner celery stalks with leaves
  • 1/4 cup thinly sliced chives
  • 1/4 cup flat-leaf parsley leaves
  • 1 lemon
  • 2 teaspoons Dijon mustard
  • 1/4 cup walnut oil
  • Kosher salt, freshly ground pepper
  • 1 ripe Bosc pear
  • 1/4 cup coarsely chopped walnuts, toasted if desired

DIRECTIONS

  1. Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing disk, or thinly slice cauliflower on a mandoline and radicchio with a knife.
  2. Mix in a large bowl.
  3. Peel rounded side of celery with a peeler to remove strings. Remove leaves; add to bowl.
  4. Thinly slice stalks with a knife; place in bowl and add chives and parsley.
  5. Finely grate zest from whole lemon directly over the bowl to catch any citrus oil.
  6. Toss to mix well.
  7. Squeeze juice from lemon for dressing.
  8. Place 1 tablespoon juice in a small bowl.
  9. Whisk in Dijon mustard.
  10. Gradually whisk in oil.
  11. Season with salt and pepper.
  12. Add the dressing to the salad and toss to coat.
  13. Season salad with salt, pepper, and more lemon juice, if desired.
  14. Cut pear into matchstick-size pieces.
  15. Add pear and walnuts to salad; toss to combine.

30. Cauliflower And Broccoli Flan With Spinach Béchamel

INGREDIENTS

  • 2 ½  cups cauliflower florets
  • 2 ½  cups broccoli florets
  • 2 6-ounce bags baby spinach leaves
  • 6 tablespoons (3/4 stick) butter
  • ¼  cup all purpose flour
  • ⅔  cup whole milk
  • ⅔  cup freshly grated Parmesan cheese

DIRECTIONS

  1. Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid.
  2. Transfer vegetables to large bowl. Cool.
  3. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool.
  4. Squeeze spinach dry; finely chop.
  5. Melt butter in heavy medium saucepan over medium heat.
  6. Add flour and whisk until smooth, about 2 minutes.
  7. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid.
  8. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes.
  9. Stir in spinach and cheese.
  10. Using fingers, coarsely crumble cauliflower and broccoli in bowl.
  11. Add spinach béchamel sauce; stir to blend.
  12. Season with salt and pepper.
  13. Butter 1 1/2-quart baking dish.
  14. Spread vegetable mixture in prepared dish. DO AHEAD Can be made 6 hours ahead. Cover and chill.
  15. Preheat oven to 350°F.
  16. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
  17. Serve hot.

31.  General Tso’s Cauliflower

INGREDIENTS

  • ½ cup all-purpose flour
  • ⅓ cup cornstarch
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ½ cup neutral oil (like peanut or vegetable)
  • 1 head cauliflower, cut into bite-size florets
  • 2 teaspoons sesame oil
  • 6 scallions, white part finely sliced, green part chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 5 small dried chiles (optional)
  • ¼ cup vegetable broth
  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • Sesame seeds, for garnish (optional)

DIRECTIONS

  1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. Thin with a little water if needed to obtain a  thick but dippable batter.
  2. Heat the oil in a cast iron skillet until very, very hot.
  3. Dip each floret in the batter, then carefully place into the oil.
  4. Fry the cauliflower until it’s golden brown all over, 4 to 5 minutes.
  5. Drain on absorbent paper towels.
  6. In a medium pot, heat the sesame oil over medium heat. Add the garlic, ginger, finely-chopped white scallions, and chiles, and cook for 1 to 2 minutes.
  7. Add the soy sauce, rice vinegar, broth, and mirin.
  8. Bring to a simmer over medium heat. Simmer for 5 minutes.
  9. In a small bowl, whisk the sugar and cornstarch to combine. Pour a quarter cup of the sauce over the mixture, whisking until smooth.
  10. Return the mixture to the pot and bring to a simmer.
  11. Stir in the large pieces of green scallion.
  12. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.
  13. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes.
  14. Serve garnished with sesame seeds and steamed rice.
Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.