Cauliflower Recipes

Perfectly-portioned, and entirely gluten-free, these cheesy bites have less than 25 calories per biscuit. They might be small, but they bring a burst of garlicky-cheddar flavor every time you pop them in your mouth. You can serve them as your “bread basket” before dinner or on a platter for a fun appetizer.

Find more fun, low-calorie recipes in the Cooking Light DIET.

A fresh, crisp salad balances the lineup of heavier, rich side dishes. You can follow a recipe or just compose one with pretty cuts of your favorite vegetables and herbs tossed with a light vinaigrette. Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.

Transformer leftover risotto into crispy cauliflower cakes. Serve these patties sprinkled with grated parmesan and chive dipping sauce. This fun side dish or hearty appetizer is creamy and crunchy in all the right places, plus it's sure to be kid-approved. Perfect for entertaining, these light cakes are sure to have guests asking for the recipe.

The genius trick to this unique turkey tetrazzini is using flavor-packed Cauliflower Salad in the sauce. Pureed, it becomes creamy and luscious. Any leftover turkey, or even rotisserie chicken, will work here.

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

Cooked cauliflower becomes creamy and luscious when pureed with stock and garlic. It's a simple way to healthier fettuccine Alfredo.

No "knead" for bread—this cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough.

Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.

Nutty, tender roasted cauliflower pairs perfectly with the assertive flavor of anchovy. If you are an anchovy lover, use the oil from the tin or jar in place of extra-virgin olive oil to make the anchovy sauce.

Achieve the same crunchy crisp edges and soft inside of the tater tot with a much more nutritious profile. These healthier tots are so delicious, you may never go back to the traditional.

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.

Roasting adds an earthy depth of flavor to the veggies, but you can save time by keeping them raw—just toss right into the quinoa.

Adding curry-roasted cauliflower to creamy, dreamy hummus makes for a flavor-packed dip that's good for you, too.

Boost your cauliflower with this powerhouse ingredient that lends savory depth to this dish.

These light, golden-brown fritters are a delicious vegetarian dinner alternative. Prepare a colorful Spinach with Garlic Vinaigrette side to complete this comfort-food delight.

6 cups cauliflower florets + 2 tablespoons olive oil + ¼ teaspoon salt + ¼ teaspoon garlic powder

Toss cauliflower with olive oil; sprinkle evenly with salt and garlic powder. Bake at 475 degrees for 14 minutes.

130 Calories 

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.

To toast panko, place in a large skillet, and cook over medium heat 3 minutes or until browned, stirring frequently.

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.

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.

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.

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.

Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken.

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.

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

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.

“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 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.

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.

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.

Roasting cauliflower amplifies its flavor. Sweet peppers and earthy cumin lend delightful flavor to this roasted veggie treat.