25 Delicious Cauliflower Dishes

1. Pizza on a cauliflower crust. Finely chop the florets from 1 head cauliflower (1½ lbs.) in a food processor. Transfer to a clean kitchen towel and squeeze out any excess moisture. Place in a large bowl and stir in 1/3 cup Parmesan, 6 tablespoons potato starch, 1 beaten egg, 1 teaspoon salt, and 1/2 teaspoon each garlic powder and onion powder. Press the mixture into a thin, 12-inch circle on a sheet of parchment paper. Place the parchment-lined crust on a preheated pizza stone or an inverted baking sheet. Bake at 450°F (245°C) until golden brown, 20 minutes. Top with 1/4 cup marinara sauce, 1 cup shredded mozzarella, and a pinch of red pepper flakes; bake for 5 minutes longer.


2. Pizza with mushrooms on a cabbage crust. Make the cabbage crust (see above), substituting ricotta for the marinara sauce (season with salt and pepper). Top with mozzarella and fried mushrooms; bake for another 5 minutes. Sprinkle with chopped chives.


3. Fettuccine Alfredo with Cauliflower. Cook 2 chopped garlic cloves in 3 tablespoons butter in a saucepan over medium heat until softened, 30 to 60 seconds. Add cauliflower florets, 1 cup milk and cream mixture, and a pinch of salt. Bring to a boil, then reduce heat. Cover and simmer until tender, 20 to 25 minutes. Cool slightly, then puree in a blender until smooth. Cook 12 ounces (340 g) fettuccine pasta according to package directions; drain in a colander, reserving 1/2 cup of the cooking water. Toss the pasta with the cauliflower sauce, cooking water, 1/4 cup of Parmesan, and 1/2 teaspoon of nutmeg; season with salt. Sprinkle with Parmesan and pepper.

4. Mac and cheese. Make the Alfredo sauce as above, using only 1/2 a small head of cauliflower. Puree with 1 cup each grated white cheddar and Monterey Jack cheese and another 1/2 cup milk and cream mixture. Cook 8 ounces of pasta according to package directions, and halfway through, add the florets from the remaining half of the cauliflower; drain in a colander, reserving 1 cup of the cooking water. Toss the pasta with the sauce and cooking water. Place in a 9x13-inch baking dish; sprinkle with grated cheese. Bake at 425°F (220°C) until bubbly, 25 to 30 minutes.

5. Cauliflower gnocchi. Microwave 2 packages of shredded frozen cauliflower (10 oz. each) according to manufacturer’s directions; let cool. Transfer to a clean kitchen towel and squeeze out excess moisture. Puree in a food processor with 1 egg yolk, 3 tablespoons potato starch, 2 tablespoons Parmesan, and 1/2 teaspoon salt for 45 seconds, or until well combined. Divide into 4 pieces and shape each into logs about 2 cm thick. Cut into 2.5 cm pieces and arrange on a baking sheet. Freeze until firm, about 2 hours. Saute the frozen gnocchi in butter in a nonstick skillet until golden brown, about 5 minutes. Add 1/2 cup marinara sauce and simmer until hot.


6. Parmigiana. In a large bowl, toss the florets of 1 small head cauliflower with 3 tablespoons each melted butter and olive oil. Add 1/4 cup each bread crumbs and Parmesan, season with salt and pepper; toss. Spread on a baking sheet and bake at 425°F (220°C) until tender and crisp, 35 minutes. Transfer to a 9-quart (2.8-quart) baking dish; top with 2 cups marinara sauce, 1 cup shredded mozzarella, and 1/4 cup Parmesan. Broil until bubbly, 3 to 4 minutes. Sprinkle with chopped basil.


7. Fried Cauliflower Sandwiches. Cut 2 1-inch-thick steaks down the center of 1 large head cauliflower, cutting through the stem. Finely chop some of the remaining florets to make 1/4 cup. In a shallow dish, whisk together 1 1/2 cups flour and 1/2 teaspoon each salt and pepper; add the shredded cauliflower, then stir in 1 tablespoon buttermilk to form lumps. In a shallow bowl, whisk together 1 cup buttermilk and 2 tablespoons hot sauce; add the cauliflower steaks and turn to coat. Then dredge in the flour mixture, pressing firmly. Deep-fry in vegetable oil at 350°F (180°C) until golden brown and crisp, about 10 minutes. Transfer to a wire rack to drain. Serve on toasted buns with lettuce and tartar sauce.

8. Cauliflower steaks with barbecue sauce. Cut 2 1-inch-thick steaks down the center of 1 large head of cauliflower, cutting through the stem. Season with salt and pepper. Microwave in a large bowl, covered, for 6 to 8 minutes, until tender. Brush with olive oil. Grill over medium-high heat until charred, about 2 minutes per side. Continue grilling, turning and brushing with 1/3 cup barbecue sauce every 2 minutes, until tender and lightly charred, about 12 minutes.

9. Cauliflower steaks with caper sauce. Cut 2 1-inch-thick steaks down the center of 1 large head of cauliflower, cutting through the stem. Brush with olive oil and season with salt and pepper. Bake on a baking sheet at 450°F (245°C) until golden brown and tender, 30 minutes. In a small skillet, cook 2 sliced ​​garlic cloves and 3 mashed anchovies in 2 tablespoons olive oil over medium heat for 2 minutes. Stir in 1 tablespoon chopped parsley, 2 teaspoons each capers and lemon juice; season with salt. Serve the cauliflower with the sauce on top.

10. Moroccan vegetable tagine. Saute the florets of 1 small head cauliflower, 1 sliced ​​onion, 1 sliced ​​carrot, and 1 teaspoon salt in 3 tablespoons olive oil in a large Dutch oven over medium heat, until softened, about 8 minutes. Stir in 14 ounce (425 g) can chickpeas, drained, 1/2 cup each halved dried apricots and prunes, 2 tablespoons tomato paste, and 4 teaspoons ras el hanout. Add 2 cups water and bring to a gentle simmer. Cover and cook until softened, 15 minutes. Stir in 2 tablespoons lemon juice and season with salt. Serve over couscous; garnish with sliced ​​toasted almonds and chopped cilantro.

11. Tabbouleh salad. In a food processor, chop 2 cups parsley and 1 cup mint. Add the florets from a small head of cauliflower and process until the cauliflower resembles rice. Transfer to a bowl and stir in the diced apple, 1/2 cup chopped toasted walnuts, 2 chopped green onions, 1 small grated garlic clove, 1/4 cup olive oil, and 3 tablespoons lemon juice; season with salt and pepper.

12. Cauliflower curry. In a large saucepan, sauté 2 small chopped tomatoes, a small minced red onion, 1 sliced ​​serrano chili, 2 teaspoons each grated garlic and ginger in 3 tablespoons butter over medium-high heat for 5 to 6 minutes, until a thick paste forms. Stir in 1 tablespoon Madras curry powder, then the florets from a small head of cauliflower, 1/2 cup water, and 1/2 teaspoon salt. Cover and cook until softened, 10 to 12 minutes, stirring occasionally. Uncover and cook until almost all the liquid has evaporated. Season with salt. Stir in some chopped cilantro.


13. Cauliflower Tortilla Tacos. Finely chop the florets of 1 head cauliflower (1½ lb.) in a food processor. Transfer to a clean kitchen towel and squeeze out any excess moisture. Place in a large bowl and stir in 1/3 cup Parmesan, 6 tablespoons potato starch, 1 beaten egg, 1 teaspoon salt, and 1/2 teaspoon each garlic powder and onion powder. Working in batches, drop 20 tightly packed 2-tbsp portions of the mixture onto 2 parchment-lined baking sheets, then press into thin 4-inch (10-cm) rounds. Bake at 450°F (230°C) until golden brown around the edges, 16 to 20 minutes. Cool, then remove the cauliflower tortillas from the parchment. Toast each one in a dry skillet. Top with taco fillings.

14. Cauliflower "Gongbao". Cut a medium head of cauliflower into small florets. Fry in a large nonstick skillet with 3 tablespoons peanut oil, stirring constantly, over medium-high heat for 8 to 10 minutes, until tender and crisp. Add 1/3 cup roasted peanuts, 3 minced garlic cloves, 4 green onions (cut into 1-inch pieces), 1/2 teaspoon each red pepper flakes and Sichuan peppercorns; fry, stirring often, for 30 seconds. Whisk 2 tablespoons black vinegar, 1 tablespoon each brown sugar, soy sauce, and Chinese cooking wine; add to the skillet and cook, stirring, until dry. Season with salt. Sprinkle with chopped cilantro.


15. Cauliflower Fried Rice. In a large nonstick skillet, cook 1 sliced ​​red pepper and 1 cup sliced ​​snap peas with 2 tablespoons vegetable oil over medium-high heat until softened, 3 minutes. Add 3 sliced ​​scallions, 1 tablespoon each minced garlic and ginger; cook 1 minute. Add 1 1/2 lb package frozen shredded cauliflower and cook, stirring, until heated through, 3 minutes. Whisk together 2 tablespoons lightly salted soy sauce, 1 tablespoon each dark sesame oil and mirin; stir into cauliflower mixture.

16. Fried cauliflower with spices. Combine 1 cup flour, 1/2 cup cornstarch, 2 teaspoons each za’atar and salt, and 1 teaspoon baking powder; whisk in 1 cup cold water. Dredge florets from a small head of cauliflower in the batter. Deep-fry in vegetable oil at 350°F (185°C) until golden brown and crisp, about 8 minutes; drain on paper towels. Sprinkle with za’atar and salt. Whisk in 1/3 cup tahini, 1/4 cup each water and lemon juice, and 1 grated garlic clove; thin with more water if needed. Serve with cauliflower.


17. Buffalo Cauliflower. Combine 1 cup flour, 1/2 cup cornstarch, 2 teaspoons salt, and 1 teaspoon baking powder; whisk in 1 cup cold water. Dredge florets from a small head of cauliflower in the batter. Deep-fry in vegetable oil at 350°F (185°C) until golden brown and crisp, about 8 minutes; drain on paper towels. Sprinkle with salt. In a large bowl, whisk together 1/2 cup Buffalo hot sauce, 4 tablespoons melted butter, and 1 tablespoon honey. Add the fried cauliflower; toss to combine. Sprinkle with celery leaves. Serve with blue cheese dressing.

18. Soup with potatoes, onions and cauliflower. In a large saucepan, sauté the florets from a small head of cauliflower, 2 sliced ​​leeks, 1 large russet potato (peeled and chopped), 8 sage leaves, and 1 teaspoon salt in 3 tablespoons butter over medium heat until softened but not browned, about 8 minutes. Add 6 cups water; cook until tender, 15 minutes. Puree the mixture in batches in a blender with 1/2 cup heavy cream. Return to the saucepan and season with salt.

19. Minestrone soup. In a large saucepan, sauté the chopped onion, 2 chopped celery stalks, and 2 chopped carrots with 3 tablespoons olive oil over medium heat until softened, 10 minutes; season with salt. Add the 14-ounce can (400 g) of whole peeled tomatoes, crushed, 5 cups water, 4 cups chicken broth, 2 teaspoons chopped thyme, 2 bay leaves, 1 piece of Parmesan rind, and 1/2 teaspoon salt. Bring to a gentle simmer, then add the florets from a medium head of cauliflower and 1 sliced ​​zucchini. Cook until softened, 35 to 40 minutes, adding 1/2 cup of the ditalini pasta during the last 6 minutes. Season with salt and pepper. Discard the Parmesan rind.

20. Greek salad. In a large bowl, whisk together 1/4 cup red wine vinegar, 1 tablespoon each Dijon mustard and chopped oregano, and 1 grated garlic clove. Stir in 1/3 cup olive oil. Add 1/2 medium head grated cauliflower, 2 thinly sliced ​​tomatoes, 1 English cucumber (halved, then thinly sliced), 1/2 thinly sliced ​​red onion, 1/2 cup each halved pitted Kalamata olives, and crumbled feta. Season with salt and pepper; toss.


21. Roasted cauliflower with harissa. In a large saucepan, bring 12 cups water, 1/3 cup salt, 6 thick slices ginger, pressed, and 1 tablespoon coriander seeds to a boil. Add a whole, large head of cauliflower (leaf trimmed), root side down; cook until tender when pierced, 15 minutes. Drain; transfer to a baking sheet. Brush with 2 tablespoons olive oil. Bake at 450°F (230°C) until golden brown and stems are tender, 25 to 30 minutes. Toss 3 tablespoons melted butter with 2 tablespoons harissa; brush all sides of the cauliflower. Broil over high heat until lightly charred, about 5 minutes. Sprinkle with chopped mint.

22. Jardiniera. In a large bowl, toss florets from a small head of cauliflower, 1 sliced ​​red pepper, 2 thinly sliced ​​celery stalks, 2 thinly sliced ​​carrots, 1/2 a sliced ​​red onion, and 1/4 cup salt. Refrigerate for 4 hours. Rinse well. Combine 1 1/2 cups each apple cider vinegar and water, 3 tablespoons sugar, 1 tablespoon salt, 2 bay leaves, 2 teaspoons each mustard seeds and coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon red pepper flakes in a saucepan; bring to a gentle simmer and cook until the sugar dissolves. Pour over the vegetables and let cool. Refrigerate overnight.

23. Cauliflower puree with garlic. Cook the florets from a large head of cauliflower in boiling salted water until tender, 10-12 minutes; drain. Purée in a food processor, adding a 140g package of soft cheese with garlic and herbs, such as Boursin. Season with salt and pepper. Stir in 1 tbsp each of chopped chives and parsley. Sprinkle with chives.

24. Cauliflower with agrodolce sauce. Toss cauliflower florets from a large head with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Bake at 500°F (260°C) until tender and golden brown, 30-35 minutes. In a small skillet, bring 1/2 cup apple cider vinegar, 2 tablespoons each sugar and yellow raisins, 1 small sliced ​​shallot, and a large pinch of salt to a gentle simmer; cook until slightly thickened, 5 minutes. Pour the sauce over the cauliflower. Sprinkle with toasted pine nuts and torn mint.


25. Cauliflower hummus. Toss the florets from a medium head of cauliflower with 2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Bake at 400°F (200°C) until tender, 35 minutes, adding 1/2 cup water to the baking sheet during the last 5 minutes. Purée in a food processor until smooth with 1/3 cup tahini, 1/4 cup olive oil, the juice of 1 lemon, 1 small clove garlic, and 1 teaspoon ground coriander. Season with lemon juice, salt, and pepper. Serve with vegetables.