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.
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.
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.
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.
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.
“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.
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.
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.
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.
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.
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.
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.
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.