20 Best Cauliflower Recipes

Cauliflower is one versatile veggie! Roasted, raw, or riced, it's essential in my kitchen. Here are my all-time favorite cauliflower recipes.

Cauliflower Recipes

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!


Cauliflower Recipes

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!

Cauliflower Recipes

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. Try it in soups!

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.

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!

Cauliflower

Looking for more cauliflower recipes?

Check out the cauliflower section of our recipe index!

Cauliflower Recipes: Roasted Cauliflower Salad

rate this recipe:
5 from 1 vote
Cook Time: 30 mins
Total Time: 30 mins
Serves 4
This cauliflower salad is one of our favorite cauliflower recipes! It's hearty and bright, packed with pickled onions, arugula, dried apricots and a creamy tahini dressing.

Ingredients

  • Florets from 1 small head of cauliflower
  • Extra-virgin olive oil, for drizzling
  • 2 cups arugula
  • ½ cup cooked Lemon-Herb French Green Lentils
  • Lemon wedges, for squeezing and serving
  • ½ cup Tahini Sauce
  • ¼ cup Pickled Onions
  • ¼ cup pine nuts, sliced almonds, or pepitas
  • 4 dried apricots or dates, diced
  • ¼ cup chopped olives or 1 tablespoon capers
  • Microgreens, optional
  • Sea salt and freshly ground black pepper

Instructions

  • Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
  • In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.

 

5 comments

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  1. lucie
    03.09.2019

    What a great summary! Is there a recipe for the dish pictured, that has cashews and broccoli? I like baked whole cauliflower served with green tahini or muhammara dip. And love cauliflower tabouleh, using riced raw cauliflower instead of bulgur.

  2. sabrina
    03.09.2019

    I can’t tell you how much I needed this! Cauliflower is one of my regular diet ingredients and I’m so sick of it raw, so regardless, I need cauliflower recipes, thank you!

    • Jeanine Donofrio
      03.09.2019

      Hi Sabrina, I’m so glad you’re inspired by the cauliflower recipes 🙂

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.