If you think cauliflower is mundane, then you’ve never tried one of these scrumptious cauliflower recipes.
Next to chickpeas, cauliflower is one of the most versatile plant ingredients.
It has a very mild flavor, so you can mix and make cauliflower into pretty much anything you like.
Craving mac and cheese? Make it with cauliflower. Want a low-carb pizza crust? Yep, you can make that out of cauliflower, too.
Once you get a bite of one of these recipes, you won’t be able to stop raving about the wonders of cauliflower. Don’t say I didn’t warn you!
Have you tried this roasted cauliflower yet? Roasted cauliflower may not sound like the most catchy name, but this stuff is seriously good.
Roasted cauliflower is blossoming with flavor.
It takes on a caramelized taste during the roasting process that is far from the neutral flavor you’ll get when you eat it raw.
If that weren’t good enough, this recipe offers four different variations. There’s Italian, Mexican, Indian, and of course, just roasted.
I honestly like them all which makes it super hard to choose.
I’m a carb and cheese addict, who like everyone else, can’t resist mac and cheese. However, when I want to feel slightly less guilty, I turn to this recipe.
It takes a casserole dish worth of cauliflower and smothers it in an ultra-creamy cheese sauce. It’s oozing with so much cheese, you won’t even miss the pasta.
The first bit I took of this cauliflower pizza crust was a mind-blowing experience.
I mean, how could this virtually tasteless vegetable be as good as a scrumptious pizza dough?
Honestly, it may sound blasphemous, but I often prefer this crust.
You won’t have to worry about yeast rising and you get a boost of nutrients with fewer carbs. Plus, it’s really good.
Did I mention this crust also features parmesan and mozzarella cheese?
How do you make a bomb low-carb casserole?
You’ll layer the bottom of a casserole dish with cauliflower, then top it with three types of cheese, chives, and bacon.
If you’re thinking of baked potatoes, you’re on the right track. It’s much akin to a baked potato except with cauliflower instead.
Now that I have potatoes on the brain, let’s talk about low-carb mashed potatoes.
Cauliflower is the perfect substitution when you want fluffy mashed potatoes with less guilt.
Don’t worry, they’re still full of flavor thanks to the parmesan and garlic.
They’re just paleo, gluten-free, and keto, which is more than I can say for most mashed potato recipes.
One of the fun things about cauliflower is that it’s easy to turn into rice. Or rather, give it a rice-like consistency.
There are many ingredients you can add, but I like mine with a southwestern twist.
With some canned tomatoes, onions, and a ton of spice, you can whip up this recipe in just 15 minutes.
And, if you’re trying to be more frugal, you’ll be happy to hear it costs less than a dollar per serving to make.
Baked ziti is a classic pasta dish that tastes just as comforting when you make it with cauliflower instead.
It has a hearty marinara sauce with Italian sausage and a triple whammy of cheese. Plus, it only has 8 net carbs, so it’s way more keto-friendly.
This is an excellent meatless Monday recipe. It takes yummy chicken parmesan and turns it into a vegetarian dish.
To make, you’ll bake cauliflower steaks, then smother them in cheese and marinara sauce. I also think the garlic breadcrumbs are the perfect touch!
If you think regular potato tots are good, wait until you try these.
These little flavor bombs get a gluten-free cheesy coating, then get popped in the oven until golden brown.
Crunchy on the outside and tender on the inside, you don’t even need a dipping sauce. Although, a side of garlic aioli will pair well.
Lo and behold your new trick to whipping up nachos. This recipe is full of vibrant veggies and melted cheese.
It’s got yummy nacho fixings like jalapeno peppers, cilantro, tomatoes, and refried beans.
Like cauliflower itself, this recipe has room for interpretation. You can make it one way tonight and make it another way next week.
The beauty is, it’s a sheet-pan dinner, so it’s easy to make!
Why stop at meatless Monday when taco Tuesday can taste just as good being meatless too?
This is certainly a healthier take on tacos, but that doesn’t mean it’s any less flavorful.
Between the roasted cauliflower, fresh avocado, and avocado crema, these tacos will be a hit!
Remember what I said about roasted cauliflower? You’ll get all that and more when you turn it into soup.
This soup is a favorite of mine on cold dreary days. It’s warming and comforting like your favorite fall sweater.
It’s also very thick and creamy which is amazing because there’s no cream or milk, just butter and broth.
This recipe is legendary, to say the least. Each tender, crunchy bite of cauliflower is an explosion of flavor.
What really makes this dish, though, is the sauce. It’s a zesty blend of Sriracha, soy sauce, and sweet chili, so you can see how it gets the name bang bang.
This is a brilliant use of cauliflower. Each firm floret gets battered, fried, and drenched in General Tso’s sauce.
It tastes so close to restaurant-style, except no chicken, of course. For the full takeout effect, pair this with some white rice and steamed veggies.
Grilled cauliflower steaks make quite the presentation! They’re also super fresh tasting, thanks to the combination of lemon, parsley, and garlic.
This is a great recipe if you’re trying to develop clean eating habits. It’s also a great excuse for hosting a backyard barbecue.
I never would have thought to turn cauliflower into a salad until I came across this recipe.
The zesty dressing breaks down the cauliflower so it’s tender and still somewhat firm.
The chickpeas are a fantastic addition to make it more filling while adding a boost of plant-based protein.
You can also use a variety of different herbs like parsley, dill, or basil.
Sometimes when you stumble upon a recipe, you know you’re in store for something truly grand. This is one of those recipes.
Riced cauliflower is baked and stuffed with a mound of cheese, then grilled to perfection.
You can also bake this in the oven if you find the cauliflower “bread” is too delicate to work with.
A breadless cauliflower may sound odd to some, but not to those who have tried this.
It’s still comfy cozy like your standard grilled cheese, but with fewer carbs.
I think this light yet satisfying pasta makes for a terrific spring dinner.
The lemon zest and garlic keep the flavors bright while the roasted cauliflower adds a layer of complexity.
Walnuts are a wonderful addition that adds protein and a bit of crunch.
There are several other fixings you can use that pair well without making this pasta too heavy, such as capers, parmesan, and chili pepper flakes, just to name a few.
This is another fabulous use of roasted cauliflower in a pasta dish. It’s light and bright like the last recipe, except a bit spicier.
I love how adding chili flakes to the pasta gives it a fiery kick without being too hot.
I also love that this recipe is heavy on the garlic. It’s so scrumptious, nobody will care about garlic breath tonight.
Aloo gobi is an Indian dish featuring potatoes and cauliflower. It has a pungent spice blend that is certainly not for the faint of heart!
There is so much flavor going on in this vegan dish, you’ll be left totally satisfied.
In my humble opinion, the best casserole dishes smother veggies in cream and cheese. So it should be no surprise this one makes the top of my list.
You have a few choices for the cheese selection. However, my top picks are sharp white cheddar cheese or gruyere.
Sharp white cheddar adds a nice bite at a more affordable price. Gruyere is also good because it’s somewhat nutty, which adds a nice layer of flavor.
While I love baked cauliflower, I find this recipe to be equally good. This is great as a snack, appetizer, or side dish.
My favorite way to serve it, though, is with a dipping sauce. A citrusy tahini sauce, rich marinara, tzatziki, or even an avocado crema all go well.
This will be your new favorite side dish to add to a holiday spread. This savory recipe completely revolutionizes what most of us think of as stuffing.
It doesn’t use any bread. Rather, it’s all plant-based ingredients.
Cauliflower is undoubtedly the star that gets a boost of flavor from portobello mushrooms, celery, garlic, and thyme.
The holidays already have enough dishes overladen with carbs.
This is a sensational low-carb option that will have everyone happily devouring their veggies.
Chowder is probably not the first cauliflower recipe that comes to mind, but that’s about to change.
When you’re craving comforting sustenance, a bowl of this soup hits the spot.
It’s a creamy and hearty concoction of cauliflower, carrots, and celery. Garlic and onions are also a must to make the dish more fragrant and flavorful.
Top it off with some bacon crumbles and dig in!
Looking to revamp your Sunday brunch routine? Try this clever cauliflower benedict.
Cauliflower replaces the English muffins as a hash brown-style patty. This is a fun and healthy twist nobody will see coming!
As for the toppings, stick with the classics including Canadian bacon, hollandaise sauce, and a poached egg.
These are the perfect poppers for game days! This recipe takes bite-sized cauliflower florets and drenches them in a tangy buffalo sauce.
This recipe is so lip-smacking good, don’t be surprised if you’re asked to whip up a second batch.
I think this recipe can give the most succulent chicken buffalo wings a run for their money.
The coating on these tender and crispy vegetarian wings is scary good.
Part of that is because this recipe uses Frank’s buffalo sauce which is like the master of all wing sauces.
If you have any vegan or gluten-free folks in the bunch, there are some easy substitutions you can make to adhere to their dietary needs.
Looking for a hearty meal? Try my favorite cauliflower and lentil stew.
Red lentils are incredibly filling while the combo of tomatoes and passata make it rich. I especially love how the cauliflower melds and adds more texture.
Vegan and gluten-free, this is a fine meal when you want something akin to Italian without the pasta.
Cauliflower tortillas are your low-carb solution to Mexican food. You’ll need some eggs to bind the cauliflower and a dash of garlic powder for flavoring.
To keep this low-carb, this recipe uses coconut flour. However, you could probably get away with chickpea flour, too.
It doesn’t have to be breakfast time to enjoy these crispy cauliflower hash browns.
Whether you’re having dinner, a snack, or an appetizer, these cauliflower hash browns are good any time of day.
You could serve this with a sauce for dunking or pile on the fixings.
I think even something as simple as avocado slices and fresh pico de gallo will be a hit.
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