Cauliflower is making a comeback. This humble, versatile vegetable works beautifully in all sorts of culinary contexts—whether as the star of a plant-based entrée or surreptitiously worked into traditional dishes for a boosted nutrition profile.
Finely dice it to create a rice substitute, or mash it up to make a delicious gluten-free pizza crust. The options are endless!
This festive summer salad is full of enticing textures and flavors—a surefire hit at parties and potlucks. It makes a great light dinner entrée, as well.
Cauliflower crust is the easiest way to enjoy gluten-free pizza; it involves less ingredients, less time to prepare, and boasts considerably more nutrients than a typical starchy gluten-free crust.
This vegetarian main dish pops with citrus and nutty flavors, complemented by the subtle sweetness of honey; it also makes an attractive side dish. Cut whole heads of cauliflower into planks for a unique way to serve this ubiquitous veggie.
Although vibrant, lime-green Romanesco looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find.
Just as rich as bread-and-butter stuffing but without the grains and excess fat—and packing a bevy of unexpected flavors—this dish is a health oasis on the party table.
Update this cornerstone with nutritious cauliflower, lots of roasted garlic, and caramelized onions. With no butter or milk, this is a healthier version of the ultimate comfort food.
This light and refreshing dish is equally good cold and makes a fine take-along dish for a picnic.
Get a double dose of brassicas in this North African–inspired salad. Don’t forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. For a vegan-friendly version, substitute agave nectar for the honey.
For added protein, stir in red lentils halfway through cooking time, or fold in cooked chickpeas at the end. Serve with warm garlic naan or basmati rice.
Frozen cauliflower makes this soup the fastest ever. Be sure to use high-quality paprika that’s relatively fresh. Substitute gluten-free, hearty whole-grain, or any kind of bread you have on hand for the croutons; or skip the croutons and top with a drizzle of flavorful olive oil, pumpkin-seed oil, or white truffle oil for a luxurious finish.
10 ways to cook with cauliflower (via @deliciousliving) #CSA #recipes #eatyourveggies
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