The question is: what can’t cauliflower do?
Cauliflower’s versatility never ceases to amaze me. My favorite cauliflower recipes range from creamy mashed potatoes, to delectable nachos, to all-veggie fried “rice.” Lucky for me, it’s not only a multitalented ingredient, but it’s also a superfood, loaded with Vitamin C, Vitamin B-6, antioxidants, and fiber. Blended, roasted, riced, or mashed, this nutritional powerhouse can be turned into literally any type of meal. Read on to find ideas for using cauliflower in salads, soups, mac & cheese, and more!
My Favorite Cooking Methods in Cauliflower Recipes
When I cook cauliflower, I typically prepare it in one of three ways: roasting, boiling, or ricing. All three methods have their own unique advantages. When they’re nicely golden brown, roasted cauliflower florets have a delicious caramelized flavor and hearty texture. Boiled cauliflower is perfect for blending into creamy purees or cheese sauces. And riced cauliflower is a nutritious, gluten-free base for bowls, stir fries, and more!
Roasted Cauliflower Recipes
1. Roasted: Lightly crisp and browned on the edges, basic roasted cauliflower adds a nutty, caramelized flavor to bowls, salads, or pastas. Its hearty texture makes it a great choice for stuffing into vegetarian sandwiches and tacos. You can also enjoy it on its own as a steak!
But that’s not all: roasted cauliflower has another superpower. When blended, it creates a smooth, creamy puree that has all the depth of flavor the cauliflower gains as it browns in the oven. I’ve been blending it into soups for years, but just this winter, I discovered that roasted cauliflower makes an amazing base for a cheesy party dip!
- Roasted Cauliflower Salad (pictured at the top of this post)
- Creamy Roasted Cauliflower Soup
- Creamy Celery Root Cauliflower Soup (pictured below)
- Jalapeño Cauliflower Shells & Cheese
- Whole Wheat Shells & Roasted Cauliflower (pictured above)
- Cauliflower Steaks with Romesco Sauce
- Cauliflower Steak Sandwiches
- Roasted Cauliflower Tacos
- Mean Green Grain Bowl
- Baked Cheesy Cauliflower Party Dip
Boiled Cauliflower Recipes
2. Boiled: I rarely boil cauliflower if I’m planning to eat it on its own. However, I often boil it before pureeing it into creamy sauces or mashing it with potatoes. For these types of cauliflower recipes, be sure to boil your cauliflower cores as well as the florets. They’ll enhance the rich texture of the dish, so there’s no need for them to go to waste. And of course, if I’m making a curry or soup with whole cauliflower florets, they’ll simmer as it cooks, absorbing the flavors of the dish.
- Vegan Cauliflower Mac & Cheese
- Chipotle Cauliflower Nachos with Pineapple Salsa
- Mixed Vegetable Curry
- Mashed Cauliflower & Potatoes
- Chickpea & Cauliflower Tomato Stew (pictured above)
Riced Cauliflower Recipes
3. Riced: Cauliflower rice is a mainstay in my kitchen. Simply pulse your cauliflower (cores and all!) in a food processor until it has a rice-like texture. Then, lightly sauté it for a few minutes, and you’ll have a fantastic base for bowls, stir-fries, or curries!
- Kimchi Cauliflower Rice Bowls
- Cauliflower Rice Burrito Bowl
- Stuffed Poblano Peppers (pictured below)
- Turmeric Cauliflower Fried “Rice” (pictured above)
Looking for more cauliflower recipes?
Check out the cauliflower section of our recipe index!
- 1 medium cauliflower
- Extra-virgin olive oil, for roasting
- Sea salt and freshly ground black pepper, for sprinkling
- Zest of 1 lemon
- ¼ cup chopped parsley
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 30 minutes or until browned around the edges.
- Season to taste with more salt and pepper and toss with lemon zest and parsley. Or keep it plain and use it in any recipe that calls for roasted cauliflower.