Cauliflower Recipes

A collection of recipes for you to browse, original links included where available.

Garlic Parmesan Roasted Cauliflower

  • INGREDIENTS
  • 1 large head cauliflower, cut into florets
  • 1 tbs extra virgin olive oil
  • 1/4 tsp black pepper
  • 1 tbs minced garlic
  • 1 tsp paprika
  • 1/2 cup grated parmesan
  • fresh parsley, chopped
  • salt to taste
  • DIRECTIONS
  • preheat oven to 400 degrees F, line a baking sheet with foil
  • In a large bowl, combine cauliflower, olive oil, salt, pepper, garlic, paprika and mix. Transfer to baking sheet in single layer. Bake 15 minutes. Flip florets, sprinkle with cheese, bake 15 more minutes. Serve in a casserole and garnish with parsley
  • https://www.primaverakitchen.com/garlic-parmesan-roasted-cauliflower/

Cauliflower Couscous

  • INGREDIENTS
  • 1 1/2 cups israeli couscous
  • 3 cups cauliflower florets
  • 1 sliced shallot
  • olive oil
  • salt and pepper to taste
  • pinch of cinnamon
  • 1/4 chopped dates
  • red wine vinegar
  • chopped parsley
  • DIRECTIONS
  • Cook couscous as label directs, drain then rinse under cold water and toss with olive oil. Cook cauliflower and shallot in olive oil for 6 minutes, season with salt and pepper. Add cinnamon and dates, cook for 2 minutes. Add to couscous with remaining ingredients, serve.
  • http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-couscous-recipe-2105437

Kung Pao Cauliflower

  • INGREDIENTS
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 tablespoon plus 2 teaspoons soy sauce
  • 1 tablespoon sherry vinegar
  • 2 teaspoons hoisin sauce
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 medium head of cauliflower (about 1¾ pounds)
  • 2 tablespoons vegetable oil, divided
  • 3 ounces slab or thick-cut bacon, chopped
  • 6 dried japones chiles, chiles de árbol, or other red chiles
  • 1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
  • 3 scallions, dark-green and white parts separated, thinly sliced
  • 1 serrano chile, sliced
  • 1 1-inch piece ginger, peeled, finely chopped
  • 2 garlic cloves, sliced
  • ¼ cup unsalted, roasted peanuts
  • Kosher salt
  • Steamed white rice (for serving)
  • DIRECTIONS
  • Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.
  • Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
  • Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½”-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
  • Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.
  • Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.
  • Transfer to a platter and top with scallion greens. Serve with rice alongside.
  • https://www.bonappetit.com/recipe/kung-pao-cauliflower

Sicilian Style Cauliflower with Whole Wheat Pasta

  • INGREDIENTS
  • Kosher salt, as needed, plus 2 teaspoons
  • 3/4 pound whole-wheat penne
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
  • 1 large shallot, sliced into thin rings
  • 2 cloves garlic, smashed
  • 3/4 cup water
  • 1/4 cup white wine vinegar
  • 2 tablespoons golden raisins
  • 1 tablespoon honey
  • 1 tablespoon capers
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 teaspoons fennel seeds, optional
  • Freshly ground black pepper
  • 3 tablespoons pine nuts, toasted
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/4 cup grated Pecorino Romano, plus more as needed
  • DIRECTIONS
  • Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente–tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
  • Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
  • Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
  • https://www.foodnetwork.com/recipes/food-network-kitchen/sicilian-style-cauliflower-with-whole-wheat-pasta-recipe-1927978

Cauliflower and Broccoli Leaves Soup

  • INGREDIENTS
  • 2 tbs olive oil
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 potato, chopped
  • 1 large cauliflower, cut into florets
  • 1-2 cups chopped cauliflower and/ or broccoli leaves
  • 10-12 oz chicken stock
  • 10-12 oz milk
  • 1 pinch nutmeg
  • salt and pepper
  • garnish with chopped parsley
  • DIRECTIONS
  • using a deep saucepan, heat two tables spoons of olive oil, add onion and cook until soft, not brown. Add chopped garlic
  • Place cauliflower and potato into pan, followed by chicken stock and milk and bring to a boil. Cover and let simmer for 15-20 minutes, or until cauliflower is soft
  • puree the mixture and add nutmeg. Season with salt and pepper and add a sprinkle of parsley and grated cheese
  • serve it warm or cold with crusty bread