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5 Delicious Cauliflower Recipes

Jan 14, 2020 Most Recent

One of the popular food trends of 2019 is only going to become more and more popular in the new decade. Gaining popularity among vegans and keto-diet enthusiasts, cauliflower based foods are all the rage. And for good reason! Cauliflower is a great alternative for many meals, such as chicken, bread, potatoes, and more. Vegans love to use it to replace meats, and people seeking low-carb options love to swap it with bread. It provides a healthy alternative that is just as delicious. If you want to give it a try, here are our top five favorite cauliflower recipes.

. . .

General Tso's Cauliflower

Ingredients

  • 2 tablespoons peanut oil, plus more for frying
  • 3 whole dried red chiles
  • 2 scallions, thinly sliced, plus more for sprinkling
  • 1 clove garlic, minced
  • 1 strip orange zest, thinly sliced
  • 1/4 cup sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground ginger
  • 2 teaspoons plus 3/4 cup cornstarch
  • 2 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 pound cauliflower, cut into large florets or wedges (about 4 cups)
  • Steamed rice and orange slices, for serving

Directions

  1. Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the chiles, scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden and the chiles brighten, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
  2. Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
  3. Fill a FINEX 5 Qt. Cast Iron Dutch Oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated.
  4. Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions. Serve with the rice and orange slices.

. . .

Cauliflower Mac and Cheese

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter, plus more for the pan
  • 1 large head cauliflower, cut into florets
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • Hot sauce, as needed
  • 1 cup grated pepper jack cheese
  • One 4-ounce log fresh goat cheese
  • 1/4 cup grated Parmesan  

Directions

  1. Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
  2. Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
  3. In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
  4. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.

. . .

Cauliflower Crust Pizza

Ingredients

  • 1 head cauliflower, stem removed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • 1/4 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1/2 cup marinara sauce
  • Sliced bell peppers and onion, for topping

Directions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel (not terrycloth); set in a saucepan with 2 inches simmering water. Add the cauliflower, cover and cook 5 minutes. Drain well, then wring dry in the towel to get out all the moisture. Let cool.
  2. In a bowl, combine the cauliflower with 1/2 cup mozzarella, the parmesan, oregano, 1/2 teaspoon salt, the garlic powder and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until golden, about 20 minutes.
  3. Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake an additional 10 minutes.

. . .

Cauliflower Parmesan

Ingredients

  • 1 medium head cauliflower
  • 1 cup all-purpose flour
  • Kosher salt
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • About 1 cup olive oil
  • 2 1/2 cups marinara sauce, from a 24-ounce jar
  • 1/2 pound fresh mozzarella, thinly sliced
  • 1/3 cup grated Parmesan
  • 1/4 cup torn fresh basil leaves

Directions

  1. Preheat the oven to 400 degrees F and line a plate with paper towels.
  2. Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
  3. Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
  4. Add 1/4-inch olive oil to a large skillet and heat over medium-high heat until shimmering.
  5. Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
  6. Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

. . .

Loaded Cauliflower Casserole

Ingredients

  • 6 slices bacon, cut 1/2-inch thick
  • 2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
  • Kosher salt and freshly ground black pepper
  • 6 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 4 scallions, white and light green parts only, thinly sliced
  • 2/3 cup sour cream

Directions

  1. Preheat oven to 425 degrees F.
  2. Cook the bacon in a Le Creuset Toughened Nonstick Fry Pan over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  3. Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
  4. Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
  5. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.
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