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Cauliflower makes a great blank canvas for a multitude of flavors and its versatile texture lends itself to creative cooking methods. This cruciferous veggie is in season from late summer through fall – meaning you still have plenty of time to make these delicious cauliflower recipes! With flavorful options like our Whole Roasted Cauliflower with Whipped Feta & Pomegranate and our Buffalo Cauliflower Grain Bowl, you’ll want to stock up while it’s at its best.
Whole Roasted Cauliflower with Whipped Feta & Pomegranate
Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
This whole roasted cauliflower recipe features warming spices on a bed of tangy whipped feta. Juicy pomegranate arils add a pop of sweet-tart flavors that offer a delightful contrast to the creamy feta and bold spices. For maximum flavor, add cloves to the spice mix for an added layer of aromatic sweetness.
https://www.eatingwell.com/whole-roasted-cauliflower-with-whipped-feta-pomegranate-8664650
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
This plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.
Carolina Gelen’s Shaved Cauliflower Salad with Lemon Vinaigrette & Parmesan
Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers
In her new cookbook, Carolina Gelen writes: “Some children grew up with fruit plates as a snack; I grew up with crisp, salted cauliflower to nibble on. My mom would always buy a bigger cauliflower than needed for a recipe since we’d munch on pretty much half of it before cooking. Heavily inspired by my mother’s cauliflower snacking plates, this simple shaved cauliflower tossed in a lemon vinaigrette was born. In a world where cauliflower seems to get relegated to replacing one carb or another, there’s something refreshing in letting cauliflower be its true self. Thinly shaved to highlight its pleasant crunch, the cauliflower may have a modest flavor but it’s perfectly paired with the punchy vinaigrette in this chic, monochromatic salad.”
Buffalo Cauliflower Grain Bowl
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
This Buffalo cauliflower grain bowl is a delicious and healthy alternative to traditional Buffalo wings, packing plenty of gut-healthy fiber and plant-based protein. It features a variety of fresh and colorful vegetables on a bed of precooked brown rice to keep prep speedy. Feel free to swap out the rice for another whole grain.
Roasted Cauliflower Salad with Almonds, Olives & Feta
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
The combination of roasted cauliflower with crunchy toasted almonds, briny olives and tangy feta creates a well-balanced salad that’s perfect as a side dish or a light main course mixed with cooked farro or spelt.
Spiced Cauliflower & Whipped Ricotta Pitas
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Spiced cauliflower bites sit atop a bright and nutty walnut spread layered with creamy whipped ricotta in this delicious open-face sandwich. The cauliflower bites are seasoned with shawarma seasoning, a complex Middle Eastern spice blend that can include cumin, coriander, paprika, turmeric and more. These cauliflower bites blend seamlessly with the flavors of both spreads on pita bread, but you can make the cauliflower bites separately and serve them as a side dish or appetizer.
Cauliflower Steaks with Poached Eggs & Pesto Hollandaise
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
This weekend-worthy dish features cauliflower “steaks” flavored with Italian seasoning and topped with sautéed kale, a poached egg and pesto-flavored hollandaise. No need to fret over finicky homemade hollandaise—our blender method simplifies the process, bypassing the stovetop hassle with a creamy stable sauce that won’t break or separate.
Roasted Honey-Balsamic Cauliflower
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
These tender cauliflower bites are seasoned with a blend of spices and then coated in batter to ensure the sweet and tangy honey-balsamic drizzle soaks into every bite. They make a perfect side dish for grilled chicken or steak, or you can serve them over rice or noodles for a delicious vegetarian main course.
Spiced Cauliflower Chraime
Micah Siva
Chraime is a spicy North African fish stew, popular with Sephardic Jews for Rosh Hashana, Passover and Shabbat. The word “chraime” has roots in an Arabic word meaning “hot.” This meatless version highlights cauliflower, stewed until tender, studded with plump and juicy golden raisins and drizzled with date syrup. Served over couscous, rice or quinoa, this sweet and spicy tomato-based stew is a great weeknight meal. Excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine, by Micah Siva.
Roasted Miso-Garlic Cauliflower Bites
Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
Tender cauliflower florets are coated in a flavorful blend of mild white miso and garlic, complemented by the sweetness and subtle heat of sweet chili sauce, in this side dish. This miso-garlic cauliflower is the perfect accompaniment to grilled chicken or fish. Alternatively, serve it atop rice or noodles for a simple and delicious vegetarian meal option.
Cheesy Cauliflower Steak Pizzas
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
We ditch traditional pizza crust in favor of cauliflower “steaks” for these cheesy pizzas. The steaks are cooked just enough to develop a sweet roasted flavor that pairs beautifully with the toppings. While we love this veggie-packed version, you can top your cauliflower-steak pizza with just about anything. You’ll have leftover cauliflower after cutting the steaks. Enjoy it raw in a chopped salad, or save the florets for roasting the following day.
Cauliflower Steaks Piccata
Ali Redmond
This cauliflower steak piccata recipe swaps out chicken for thick, center-cut slices of cauliflower while staying true to the flavors of the rich, lemony sauce. To serve this recipe as a side dish, cut the braised cauliflower into large wedges or florets and serve in a bowl topped with the sauce and parsley.
Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Inspired by a recipe made by Catherine Perez (@plantbasedrd), these pitas are piled high with roasted veggies for a satisfying vegetarian dinner. Be sure to dry the chickpeas well or they won’t crisp up in the oven. Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned. Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice. If you have it, a garam masala or shawarma spice blend can be used in place of the spices.
Creamy Chicken & Cauliflower Rice Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This protein-rich, one-skillet dinner features tender chicken thighs baked on a bed of creamy cauliflower rice packed with meaty mushrooms. While chicken thighs are quick and convenient, you can substitute halved bone-in chicken breasts in their place.
Slow-Cooker Cauliflower & Chickpea Tikka Masala
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This slow-cooker tikka masala is an ideal set-and-forget option for anyone craving veggies and warm, cozy spices. A combination of garam masala, curry powder and cumin adds to the complex flavor. If you don’t have any garam masala on hand, you can swap it out for additional curry powder. We love how brown rice soaks up the sauce, but you could easily skip the rice and serve this with warm whole-wheat naan instead.
Panko-Crusted Cauliflower Steaks
Greg DuPree
In this fork-tender cauliflower recipe, heads of cauliflower are cut into slabs then roasted and topped with a cheesy, crunchy panko topping. Pair cauliflower steaks with roasted or grilled meats, or serve them on their own as a vegetarian main dish. Each head of cauliflower will provide 2 to 3 steaks—the sides tend to crumble. Save leftover cauliflower for roasting another night or give it a whirl in a food processor so you have the fixings for cauliflower rice on hand.
Caesar-Style Whole-Roasted Cauliflower
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
Roasting cauliflower whole makes for an impressive main dish or a stunning side paired with chicken or steak. Here, we draw flavor inspiration from Caesar salad by making a creamy dressing to accompany the tender cauliflower. If you don’t have anchovy paste, substitute 2 drained anchovies, cut and mashed into a paste using the flat side of a chef’s knife. Let the cauliflower cool for 10 minutes before cutting into wedges.
Curried Cauliflower Salad Sandwiches
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
The creamy cauliflower mixture in this vegetarian sandwich was inspired by the flavors of Indian raita. A combination of yogurt, cashews and mustard round out the spices in the curry powder, with pomegranate arils adding a juicy pop of sweetness. Buy cauliflower florets in a bag instead of the whole head and look for containers of pomegranate arils to keep prep simple.
Slow-Cooker Spinach & Artichoke Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.
Lemony Lentil & Cauliflower Cup Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
This bright lemony soup gets its boost of fiber and earthy, nutty flavor from ingredients like lentils and bulgur. Bulgur adds heartiness and a nice chewy texture, but you can swap it out for another cooked grain like brown rice or quinoa. Plus, the broth gets gentle heat from harissa paste. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
Cauliflower Rice
Learn how to make cauliflower rice with this quick recipe. The two easiest ways to make riced cauliflower are with a food processor and with a grater. Here, the cauliflower rice is made into an herbed pilaf that can be served alongside any protein.
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