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Cooking with cauliflower - 185 recipes

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Approx nutrition info per 1

  • 1.5 cups cauliflower florets (frozen is fine - abut 24 oz)
  • 1.5 cups ham stock or chicken broth
  • 1/2 cups water---Heavy cream
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 3/4 cups chopped ham
  • 1/2 Tbsp apple cider vinegar
  • 1/4 Tbsp fresh thyme leaves
  • 1/2 Tbsp butter (or ghee, bacon fat, or coconut oil)
  • kosher salt and ground black pepper to taste
4.5/5 (8 Votes)

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Tasmanian Scallops caramelised in butter, served on a bed of warm, creamy cauliflower puree, garnished with micro h...

  • 12 Fresh Sea Scallops, without roe
  • 1 Chorizo, (approx. 120g) finely diced
  • 1/2 Head Cauliflower, finely chopped
  • 2 Golden Shallots, finely chopped
  • 3 Cloves Garlic, finely chopped
  • 1 Apple, peeled, cored, chopped
  • 50 g Unsalted Butter
  • 100 ml Chicken Stock
  • 75 ml Double Cream
  • 1-2 tbsp Hazelnut Meal
  • Truffle Oil (optional)
  • Sea Salt
  • Micro Sage
4.3/5 (23 Votes)

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Flavorful potatoes and cauliflower keep calories down but satisfaction levels high

  • 1 15-oz. can fire-roasted crushed tomatoes
  • 1 chipotle chile in adobo sauce, drained
  • 2 cloves garlic, peeled
  • 2 tsp. canola oil
  • 1 small onion, halved and sliced (1 cup)
  • 1/2 tsp. dried oregano
  • 3 cups small cauliflower florets
  • 1 medium Yukon gold or russet potato (6 oz.), cut into 1/4-inch cubes
  • 3 Tbs. chopped cilantro
  • 4 8-inch flour or whole-wheat tortillas, warmed
  • 1 cup cooked brown rice, warmed
  • 1 cup grated vegan Monterey Jack cheese
4.5/5 (11 Votes)

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This recipe is slightly adapted from Fine Cooking Magazine

  • 3 Tbs. olive oil
  • 2 (28-oz.) cans whole tomatoes
  • 1 large yellow onion, halved and thinly sliced
  • 1-1/4 tsp. kosher salt
  • 2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. rigatoni
  • 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
  • olive oil
  • 10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
  • 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)
4.5/5 (11 Votes)

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Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped

  • 1 pound cauliflower florets
  • 1 1/2 cups prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale
  • 2/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 ounces shredded fontina cheese
  • 1 large egg
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh chives
  • 1 garlic clove, minced
4.3/5 (10 Votes)

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I made this as tacos but it works without tortillas as well as it is very filling

  • Beer Batter:
  • INGREDIENTS
  • Half head of cauliflower (cut vertically into slices–do so carefully that the stems are not cut because you want to make sure the pieces stay in tact).
  • corn tortillas
  • red cabbage
  • beer batter* (recipe below)
  • Cilantro Lime sauce* (recipe below)
  • cilantro (for garnish)
  • lime wedges
  • schiracha sauce for topping
  • 1 Tb egg replacer + 2 Tbs warm water, allow to sit for 5-7 minutes until thick
  • 1/2 c. flour
  • 1/3 c. corn starch
  • 1/3 c. beer
  • 1 tsp oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
4.5/5 (6 Votes)

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The tiniest latkes on the menu, these are flavored with creamy cauliflower and spicy Aleppo pepper (a Syrian season...

  • 7-1/2 cups 1-to l-1/2-inch cauliflower florets (from 2 medium heads)
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
  • I-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground Aleppo pepper or cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 large eggs
  • Olive oil (not extra-virgin) for frying
  • Za'atar Aioli (optional; see recipe)
4.5/5 (6 Votes)

By

Microwave a 16-ounce bag of frozen cauliflower, according to the package instructions, until very well done

  • From The Kitchn.com
4.3/5 (13 Votes)

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Cauliflower stir-fried with garlic, soy sauce, rice wine vinegar, and Sriracha, and served with sliced green onions...

  • 1 head cauliflower
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • Juice of 1 lime, or a splash of rice wine vinegar
  • 2 green onions, sliced
  • 1 tablespoon Sriracha or other hot sauce, plus more if needed
  • Lime wedges, for serving
4.3/5 (18 Votes)

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Packed full of veggies, this cauliflower and broccoli flan with spinach béchamel is a great side dish for roast ch...

  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups broccoli florets
  • 2 (6 ounce) bags baby spinach leaves
  • 6 tablespoons butter, 3/4 stick
  • 1/4 cup all purpose flour
  • 2/3 cup whole milk
  • 2/3 cup freshly grated Parmesan cheese
4.3/5 (11 Votes)

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Preheat oven 450° Spread 1 tablespoon I Can't Believe It's Not Butter!® Spread on large baking sheet

  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 2 bags (12 oz. ea.) frozen cauliflower florets, cooked according to package directions
  • 4 eggs, divided
  • 1 cup low fat mozzarella cheese, divided
  • 2 tsp. dried Italian seasoning
  • 2 cups sliced assorted vegetables, such as peppers, onions and mushrooms
  • 4 slices turkey bacon, chopped
  • 1 Tbsp. thinly sliced fresh basil leaves (optional)
4.4/5 (9 Votes)

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Mix cauliflower, broccoli and cheese in large salad bowl

  • Sauce:
  • 3 cups cauliflower
  • 3 cups broccoli
  • 1 cup shredded cheddar cheese
  • 5 to 6 slices bacon
  • 2/3 cup mayonnaise
  • 1 package of Dray ranch dressing
  • 1/2 tsp. tsp. vinegar
4.3/5 (19 Votes)

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