Crunchy, white, and packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and–of course–its taste. Try it roasted or raw. Here’s a few recipes to start you off.
Everyone loves finger food. Lose the fork and knife for these healthy snacks. Smoky prosciutto and cauliflower fill bitter endive leaves in this flavorful, light treat.
View Recipe: Cauliflower "Caviar" with Frizzled Prosciutto
Pair sea scallops with a cauliflower and potato puree for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops
dry before cooking helps ensure a great seared crust.
View Recipe: Seared Scallops with Cauliflower Puree
Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.
View Recipe: Fall Vegetable Curry
Far from its overcooked cafeteria-line incarnation, cauliflower takes well to sophisticated flavors and roasts wonderfully.
The high heat of this recipe makes cooking fast, but is also necessary for the pretty and tasty browning of the cauliflower's
surface. If you want a crunchier texture, add a tablespoon or two of panko at the end with the Parmesan and lemon.
View Recipe: Roasted Cauliflower with Fresh Herbs and Parmesan
Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli
for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the
sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking.
View Recipe: Gratin of Cauliflower with Gruyère
If you think eggplant is the only veggie that shines in Italian dishes, you may change your mind after you try this dish.
Cauliflower gets tender in marinara sauce and blends into this Italian dish like a charm. An interesting array of ingredients
come together in a magnificent way under a baked topping of crispy bread and pecorino Romano cheese.
View Recipe: Baked Italian-Style Cauliflower
Fruity, briny olives add meaty flavor to this meatless one-dish meal.
View Recipe: Roasted Cauliflower Pasta
Fill pasta dishes, like this one, with more veggies. The extra cauliflower here means less pasta and less carbs, but more
hearty veggies to fill up on.
View Recipe: Roasted Cauliflower Fettuccine
“In a pinch in the colder months, I like to roast cauliflower in a 450° oven for about half an hour til it’s nice and brown,
then toss it with some hot cooked pasta, extra-virgin olive oil, red pepper flakes, grated lemon rind, parm-regg, chopped
parsley, and capers.”—Timothy Q. Cebula, Senior Food Editor
Use your favorite shaped pasta and if desired, throw in some lean protein (like turkey sausage or chicken) to create Tim's dish.
View Recipe: Farfalle with Cauliflower and Turkey Sausage
This dish is a riff on the Indian dish aloo gobi, with tofu standing in for traditional potatoes. Sprinkle with cilantro for a burst of distinctive fresh flavor.
View Recipe: Indian-Style Tofu and Cauliflower Chutney
This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the
soup chunky gives the finished product a hearty consistency. Serve with baguettes or breadsticks.
View Recipe: Cauliflower and Red-Pepper Chowder
Traditional West African meals are not served in courses. Some families borrow a French custom and start meals with a plate
of crudités--crisp vegetables that add color to the meal. The dipping sauce, similar to Thousand Island dressing, combines
light mayonnaise and cocktail sauce.
View Recipe: Crunchy Vegetable Salad
This quick and versatile side dish is good with roasts or chicken. A serving boasts nearly one-fourth of daily fiber needs
while the walnuts add a dose of heart-healthy unsaturated fat.
View Recipe: Steamed Brussels Sprouts and Cauliflower with Walnuts
Traditionally, Country Captain is a mild chicken stew seasoned with curry powder. Myth has it that a British sea captain working
in the spice trade introduced this classic, comforting dish to the southern U.S. in the 19th century. Here, we've replaced
chicken with edamame and cauliflower for a version loaded with vegetables to help you meet your daily produce goals.
View Recipe: Vegetarian Country Captain
Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken.
View Recipe: Roasted Cauliflower, Chickpeas, and Olives
You can use the garlicky panko mixture in this recipe to dress up other steamed vegetables, like Brussels sprouts, broccoli,
or green beans. But we like it especially in this cauliflower dish.
View Recipe: Israeli Cauliflower with Panko
Serve as a side dish with a quinoa salad. Look for olive-size caperberries—the immature fruit of the caper bush—at gourmet
grocers or specialty stores.
View Recipe: Curried Cauliflower with Capers
Roasting cauliflower amplifies its flavor. Sweet peppers and earthy cumin lend delightful flavor to this roasted veggie treat.
View Recipe: Roasted Cauliflower Skewers with Sweet Peppers and Cumin
To toast panko, place in a large skillet, and cook over medium heat 3 minutes or until browned, stirring frequently.
View Recipe: Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
Nearly a full meal and absolutely satisfying—a knife-and-fork dish that highlights the vegetables. Maitake mushrooms, aka
hen-of-the-woods, have a robust, nutty flavor that particularly complements the dish. If you can't find them, sub in a handful
of another favorite mushroom.
View Recipe: Cauliflower Steaks with Maitake Mushrooms and Browned Butter-Caper Sauce