Cauliflower is one versatile veggie! Roasted, raw, or riced, it's essential in my kitchen. Here are my all-time favorite 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!
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. Try it in soups!
- Roasted Cauliflower Salad (pictured at the top of this post)
- Creamy Roasted Cauliflower Soup
- 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
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
- Baked Cheesy Cauliflower Party Dip
- Cream of Mushroom Soup (pictured above)
- 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!
Cauliflower Recipes: Roasted Cauliflower Salad
- 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
- 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.