Cauliflower Recipes: 30+ Ways to Cook This Versatile Veggie

Right, so, I've always been a bit of a cauliflower fanatic. It's one of those vegetables that you can throw into just about anything and it always comes out delicious. I mean, it’s packed with nutrients, so you feel good about eating it, right? But I get it, some folks think it's boring or bland. Well, let me tell you, they're seriously missing out!

In this article, I'm going to share 30 of my absolute favourite cauliflower recipes. We're going to go from the simple roast to the downright inventive, covering everything from cauliflower rice to cauliflower steaks. Think of it as a culinary adventure through the wonderful world of cauliflower. Let's dive in!

(Part 1) Cauliflower as the Star of the Show

Let's start with some recipes where cauliflower takes centre stage. These are dishes where cauliflower is the main attraction, the undisputed champion of the plate, and they're sure to impress your taste buds.

roasted cauliflower with Herbs and Spices

This is a classic for a reason. It's simple, incredibly versatile, and always a crowd-pleaser. The trick is to roast it until those edges get a little caramelized, giving it a lovely nutty flavour.

Here's what you'll need:

• 1 head of cauliflower, cut into florets. I like to cut them into roughly bite-sized pieces.
• 2 tablespoons olive oil. A good quality olive oil makes all the difference.
• 1 teaspoon salt. You can adjust this to your taste, of course.
• 1/2 teaspoon black pepper. Freshly ground pepper is always best, but I'm not going to judge if you use the pre-ground stuff!
• 1/2 teaspoon dried thyme. You could swap this out for rosemary, oregano, or even a mix of herbs.
• 1/4 teaspoon garlic powder. If you're feeling adventurous, you could add a pinch of onion powder too.

Instructions:

• Preheat your oven to 200°C (400°F). Make sure your oven is preheated to get that beautiful browning.
• Toss the cauliflower florets with the olive oil, salt, pepper, thyme, and garlic powder in a large bowl. Get those florets coated well!
• Spread the cauliflower florets in a single layer on a baking sheet. Don't overcrowd the pan, you want them to roast evenly.
• Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned. You'll know it's done when the edges are a bit crispy and the florets are easily pierced with a fork.

This recipe is a blank canvas for your culinary creativity. Try adding different herbs and spices, like rosemary, paprika, or cumin. You could even toss in some chopped nuts for extra crunch. Experiment and have fun!

cauliflower cheese

Ah, cauliflower cheese. A true British classic. My mum used to make the best cauliflower cheese, and I'm still trying to recreate her magic. There's something so comforting about a creamy, cheesy cauliflower bake. The trick is to get that beautiful, golden-brown crust on top. It’s a simple pleasure.

Here's what you'll need:

• 1 head of cauliflower, cut into florets. Again, I like to cut them into bite-sized pieces.
• 2 tablespoons butter. Salted butter adds a lovely flavour.
• 2 tablespoons flour. This will help to thicken the sauce.
• 1 cup milk. You can use whole milk, semi-skimmed milk, or even almond milk for a dairy-free option.
• 1/2 teaspoon salt. Adjust to your taste.
• 1/4 teaspoon black pepper. Freshly ground is best!
• 1 cup grated cheddar cheese. Sharp cheddar is my favourite, but you can use any cheese you like. You could even add some Gruyere or Parmesan for a more sophisticated flavour.
• 1/4 cup breadcrumbs. panko breadcrumbs give you a lovely crispy crust.

Instructions:

• Preheat your oven to 180°C (350°F).
• Steam the cauliflower florets until tender. You can also roast them for about 15 minutes, but steaming keeps them nice and white.
• Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly. This is called a roux, and it’s the base for a lovely creamy sauce.
• Gradually whisk in the milk until smooth. Bring to a simmer and cook for 5 minutes, stirring constantly. The sauce will thicken as it cooks.
• Season with salt and pepper. Taste and adjust as needed.
• Stir in the grated cheese until it's melted and smooth. This will make the sauce extra creamy and decadent.
• Pour the cheese sauce over the cauliflower florets in a baking dish. I like to use a shallow dish for a nice crust on top.
• Sprinkle with breadcrumbs. Make sure the breadcrumbs are evenly distributed.
• Bake for 15-20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. It should look beautifully browned and tempting!

I like to add a bit of mustard to my cauliflower cheese for a little extra zing. A touch of Dijon or English mustard really elevates the flavour. Don't be afraid to experiment!

(Part 2) Cauliflower as a Stellar side dish

Cauliflower is a brilliant side dish. It's light and refreshing, yet it can also be hearty and satisfying. It's the perfect accompaniment to grilled meats, roasted vegetables, and even fish. It's just so versatile!

mashed cauliflower

Who needs mashed potatoes when you have mashed cauliflower? This is a lighter, healthier alternative, and it's just as delicious. I love serving it alongside a roast dinner. It's a great way to sneak in some extra veggies.

Here's what you'll need:

• 1 head of cauliflower, cut into florets.
• 2 tablespoons butter. Salted butter adds a lovely flavour.
• 1/4 cup milk. Again, you can use any milk you like.
• 1/4 teaspoon salt. Adjust to your taste.
• 1/4 teaspoon black pepper. Freshly ground is best!

Instructions:

• Steam the cauliflower florets until tender.
• Mash the cauliflower with a potato masher or fork. Make sure to get it nice and smooth.
• Add the butter, milk, salt, and pepper. Mash until smooth and creamy. You can add a little extra milk if you like it extra creamy.

You can add other flavourings to your mashed cauliflower. Try adding a bit of garlic, onion, or even a sprinkle of cheese. It’s a great way to make it your own.

Cauliflower Rice

Cauliflower rice is a fantastic way to enjoy cauliflower. It's so versatile and can be used in so many dishes. I use it as a base for stir-fries, curries, and even as a side dish. It’s a great low-carb alternative to regular rice.

Here's what you'll need:

• 1 head of cauliflower. You can use a whole head or just a few florets, depending on how much you need.

Instructions:

• Pulse the cauliflower florets in a food processor until they resemble rice grains. Don't over-process it, you want it to be slightly chunky, not a fine powder.

That's it! It's super quick and easy. You can cook it in a pan with a bit of oil or butter, or you can use it raw in salads. I like to add a pinch of salt and pepper to mine, but it’s really up to you.

crispy fried cauliflower

This is a great way to get your cauliflower fix. It's crispy, flavourful, and perfect for dipping. I love dipping mine in a spicy mayo or a tangy sriracha sauce. It’s a crowd-pleasing snack that’s surprisingly satisfying.

Here's what you'll need:

• 1 head of cauliflower, cut into florets.
• 1/2 cup plain flour. This is the base for the batter.
• 1/2 cup cornflour. This helps give the cauliflower a lovely crispy coating.
• 1 teaspoon salt. Adjust to your taste.
• 1/2 teaspoon black pepper. Freshly ground is best!
• 1/2 teaspoon paprika. This adds a lovely smoky flavour.
• 1/4 teaspoon cayenne pepper (optional). Add this for a little kick if you like it spicy.
• 1 egg, beaten. This helps to bind the batter together.
• 1/2 cup breadcrumbs. Panko breadcrumbs are my go-to for a crispy coating.
• vegetable oil for frying. You can use any type of oil you like.

Instructions:

• Combine the flour, cornflour, salt, pepper, paprika, and cayenne pepper (if using) in a bowl. Mix it all together well.
• Dip the cauliflower florets in the beaten egg, then dredge in the flour mixture. You want to coat the florets well in the batter.
• Heat the vegetable oil in a large skillet or deep fryer over a medium heat. The oil should be hot enough that the cauliflower will sizzle when you add it.
• Fry the cauliflower florets in batches until golden brown and crispy. Don't overcrowd the pan, you want the cauliflower to fry evenly.
• Drain on paper towels and serve immediately. The cauliflower will stay crispy for a short while, so make sure to eat it while it’s hot and delicious!

For extra flavour, you can add some chopped herbs or spices to the breadcrumbs before frying. You could also add a little grated parmesan cheese to the breadcrumbs for a cheesy twist.

(Part 3) Cauliflower: Taking Centre Stage as a Main Course

Cauliflower can be so much more than a side dish. It can actually be the star of the show, making a delicious and satisfying main course.

Cauliflower Steak

Cauliflower steaks are becoming increasingly popular, and for good reason! They're a great vegetarian alternative to meat steaks. They have a lovely texture and a hearty flavour, and they're surprisingly satisfying.

Here's what you'll need:

• 1 large head of cauliflower. Choose a head that's nice and firm, with a good amount of florets.
• 2 tablespoons olive oil. You can use any type of oil you like.
• 1 teaspoon salt. Adjust to your taste.
• 1/2 teaspoon black pepper. Freshly ground is best!
• 1/4 teaspoon garlic powder. You can use fresh garlic if you prefer.
• 1/4 teaspoon smoked paprika. This adds a lovely smoky flavour.

Instructions:

• Slice the cauliflower head horizontally into thick steaks. Aim for steaks that are about 1 inch thick.
• Brush the cauliflower steaks with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Make sure to coat both sides well.
• Preheat your grill or oven to a high heat. If you're using a grill, make sure it's hot enough to get nice grill marks. If you're using an oven, preheat it to 200°C (400°F).
• Grill or bake the cauliflower steaks for 15-20 minutes, or until they are tender and slightly charred. You want them to be nicely browned and cooked through.

I like to serve my cauliflower steaks with a simple salad or some roasted vegetables. You can also make a delicious sauce to go with them, such as a creamy pesto sauce or a spicy chimichurri sauce.

cauliflower curry

Let's be honest, a good curry is hard to beat. And cauliflower is a perfect ingredient for a delicious and comforting curry. I love how the cauliflower absorbs all the delicious flavours of the spices. It's just so flavorful and satisfying.

Here's what you'll need:

• 1 head of cauliflower, cut into florets.
• 1 onion, chopped. I like to use a yellow onion for a mild flavour.
• 2 cloves garlic, minced. Fresh garlic adds a lovely bite.
• 1 inch ginger, grated. Fresh ginger adds a lovely warmth.
• 1 tablespoon curry powder. You can use your favourite curry powder, or you can make your own by combining ground cumin, turmeric, coriander, and chili powder.
• 1 teaspoon ground cumin. This adds a warm and earthy flavour.
• 1/2 teaspoon turmeric. This adds a beautiful golden colour and a slightly bitter flavour.
• 1/2 teaspoon garam masala. This is a blend of spices that adds a complex and fragrant flavour.
• 1 can (400g) chopped tomatoes. You can use fresh tomatoes if you prefer, but canned tomatoes are more convenient.
• 1 cup vegetable broth. You can use chicken broth or beef broth if you prefer.
• Salt and pepper to taste. Adjust to your liking.

Instructions:

• Heat the oil in a large pot or dutch oven over a medium heat. Use any oil you like, such as vegetable oil or coconut oil.
• Add the onion and cook until softened, about 5 minutes. You want the onion to be translucent.
• Add the garlic and ginger and cook for 1 minute more. Just until fragrant.
• Stir in the curry powder, cumin, turmeric, and garam masala. Cook for 1 minute, stirring constantly. Make sure to toast the spices to release their flavour.
• Add the chopped tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes. This allows the flavours to meld together.
• Stir in the cauliflower florets and cook for 5-7 minutes, or until the cauliflower is tender. You want the cauliflower to be cooked through but still have a bit of bite.

You can serve this curry with rice, naan bread, or even a dollop of yoghurt. I love adding a bit of fresh coriander on top for extra flavour.

cauliflower pizza

This is a fun and easy way to enjoy cauliflower. You can make your own cauliflower pizza crust or buy one ready-made. I often make my own, using a simple combination of cauliflower rice, cheese, and eggs. It's a great way to cut back on carbs and get a little extra veggie in your diet.

Here's what you'll need for a cauliflower pizza crust:

• 1 head of cauliflower, pulsed into rice.
• 1/2 cup grated mozzarella cheese. You can use any cheese you like, such as cheddar, provolone, or even a mix of cheeses.
• 1 egg. This helps to bind the crust together.
• 1/4 teaspoon salt. Adjust to your taste.
• 1/4 teaspoon black pepper. Freshly ground is best!

Instructions:

• Preheat your oven to 200°C (400°F).
• Combine the cauliflower rice, cheese, egg, salt, and pepper in a bowl. Mix it all together well.
• Press the mixture into a thin circle on a baking sheet lined with parchment paper. You want the crust to be about 1/4 inch thick.
• Bake for 10-15 minutes, or until the crust is golden brown. It should be slightly crispy on the edges.

Once the crust is cooked, you can add your favourite toppings. I love to use tomato sauce, mozzarella cheese, pepperoni, and mushrooms. But the possibilities are endless!

(Part 4) Starting Your Day with a Cauliflower Twist

Who says cauliflower is just for dinner? I love starting my day with a cauliflower breakfast. It's a great way to get a boost of nutrients and energy. Plus, it's a delicious and satisfying way to start the day.

cauliflower hash

This is a hearty and satisfying breakfast dish. I love the combination of crispy cauliflower, salty bacon, and fluffy eggs. It's a great way to use up leftover roasted cauliflower, or you can roast it fresh.

Here's what you'll need:

• 1 head of cauliflower, cut into florets. You can roast them ahead of time or use leftover roasted cauliflower.
• 4 slices bacon, cooked and crumbled. You can use regular bacon or turkey bacon.
• 1 onion, chopped. A yellow onion is a good choice, or you can use a red onion for a bit of sweetness.
• 2 cloves garlic, minced. Fresh garlic adds a lovely flavour.
• 2 tablespoons olive oil. You can use any type of oil you like.
• Salt and pepper to taste. Adjust to your liking.
• 4 eggs. Large eggs are best, but you can use any size.

Instructions:

• Heat the olive oil in a large skillet over a medium heat.
• Add the onion and garlic and cook until softened, about 5 minutes. You want the onion to be translucent.
• Add the cauliflower florets and bacon and cook for 10 minutes, or until the cauliflower is tender and slightly browned. You want the cauliflower to be crispy on the edges.
• Make 4 indentations in the cauliflower mixture and crack an egg into each one. The cauliflower and bacon will act like a nest for the eggs.
• Cook for 5-7 minutes, or until the eggs are cooked to your liking. You can cook them sunny-side up, over-easy, or even hard-boiled.

You can add other vegetables to your cauliflower hash, such as bell peppers, mushrooms, or spinach. I also like to sprinkle some fresh herbs on top, like parsley or chives.

cauliflower pancakes

These are a lighter and healthier alternative to traditional pancakes. They're packed with protein and fibre, and they're surprisingly delicious. They're a great way to get your veggie fix for breakfast.

Here's what you'll need:

• 1 head of cauliflower, pulsed into rice. You can make this ahead of time and store it in the fridge.
• 1 egg. This helps to bind the pancakes together.
• 1/4 cup milk. You can use any milk you like.
• 1 tablespoon flour. This helps to give the pancakes a bit of structure.
• 1/4 teaspoon salt. Adjust to your taste.
• 1/4 teaspoon black pepper. Freshly ground is best!
• 1 tablespoon olive oil. You can use any type of oil you like.

Instructions:

• In a large bowl, combine the cauliflower rice, egg, milk, flour, salt, and pepper. Mix it all together well.
• Heat the olive oil in a large skillet over a medium heat. The oil should be hot enough that the batter will sizzle when you add it.
• Drop spoonfuls of the batter into the hot skillet and cook for 2-3 minutes per side, or until golden brown. You want the pancakes to be cooked through and crispy on the edges.

You can top these pancakes with your favourite breakfast toppings, such as maple syrup, fruit, or nuts. I love a dollop of Greek yogurt and some fresh berries.

(Part 5) Cauliflower for Snacks: Delicious and Healthy Bites

Cauliflower isn't just for meals. It can also be a delicious and healthy snack.

Roasted Cauliflower Bites

These are a great on-the-go snack. I love making a big batch and storing them in the fridge for when I need a quick and healthy bite. They're a great way to satisfy your cravings without feeling guilty.

Here's what you'll need:

• 1 head of cauliflower, cut into small florets. Small florets are best for these bites.
• 2 tablespoons olive oil. A good quality olive oil will enhance the flavour.
• 1 teaspoon salt. Adjust to your taste.
• 1/2 teaspoon black pepper. Freshly ground is always best.
• 1/4 teaspoon garlic powder. You can use fresh garlic if you prefer.
• 1/4 teaspoon paprika. This adds a lovely smoky flavour.

Instructions:

• Preheat your oven to 200°C (400°F).
• Toss the cauliflower florets with the olive oil, salt, pepper, garlic powder, and paprika in a large bowl. Make sure to coat the florets well.
• Spread the cauliflower florets in a single layer on a baking sheet. Don't overcrowd the pan, you want them to roast evenly.
• Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned. They should be crispy on the edges and cooked through.

You can add different spices to your cauliflower bites, such as cumin, coriander, or chili flakes. I also like to sprinkle some sesame seeds on top before roasting.

Cauliflower Popcorn

This is a fun and healthy alternative to popcorn. It's crispy, light, and perfect for munching on while watching a movie. It's a much healthier option than those greasy bags of popcorn at the cinema.

Here's what you'll need:

• 1 head of cauliflower, cut into small florets. The smaller the florets, the better.
• 2 tablespoons olive oil. You can use any type of oil you like.
• 1/2 teaspoon salt. Adjust to your taste.
• 1/4 teaspoon black pepper. Freshly ground pepper is best!
• 1/4 teaspoon garlic powder. You can use fresh garlic if you prefer.

Instructions:

• Preheat your oven to 200°C (400°F).
• Toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder in a large bowl. Make sure to coat the florets well.
• Spread the cauliflower florets in a single layer on a baking sheet. Don't overcrowd the pan, you want them to roast evenly.
• Roast for 15-20 minutes, or until the cauliflower is crispy and golden brown. It should be cooked through and have a crispy texture.

You can add different seasonings to your cauliflower popcorn, such as paprika, chili powder, or parmesan cheese. It’s fun to experiment and find your favourite combination.

Cauliflower "Chips"

These are a healthier alternative to potato chips. They're crispy, salty, and surprisingly satisfying. They're a great way to get your crunchy fix without all the added fat and calories.

Here's what you'll need:

• 1 head of cauliflower, cut into thin slices. Use a sharp knife to get nice thin slices.
• 2 tablespoons olive oil. A good quality olive oil is best.
• 1 teaspoon salt. Adjust to your taste.
• 1/2 teaspoon black pepper. Freshly ground pepper is best!
• 1/4 teaspoon garlic powder. You can use fresh garlic if you prefer.

Instructions:

• Preheat your oven to 200°C (400°F).
• Toss the cauliflower slices with the olive oil, salt, pepper, and garlic powder in a large bowl. Make sure to coat the slices well.
• Spread the cauliflower slices in a single layer on a baking sheet. Don't overcrowd the pan, you want the slices to roast evenly.
• Roast for 15-20 minutes, or until the cauliflower is crispy and golden brown. They should be cooked through and have a crispy texture.

You can add different seasonings to your cauliflower "chips", such as paprika, chili powder, or parmesan cheese.

(Part 6) Cauliflower in Soups and Stews: A Comforting Touch

Cauliflower adds a lovely texture and flavour to soups and stews. It's particularly nice in creamy soups and hearty stews. It adds a touch of sweetness and a satisfying texture.

creamy cauliflower soup

This is a classic soup that's perfect for a cold day. It's rich, creamy, and surprisingly comforting. It's a great way to use up leftover cauliflower.

Here's what you'll need:

• 1 head of cauliflower, cut into florets. You can roast them ahead of time for a more intense flavour.
• 1 onion, chopped. You can use a yellow onion or a red onion.
• 2 cloves garlic, minced. Fresh garlic adds a lovely flavour.
• 4 cups vegetable broth. You can use chicken broth or beef broth if you prefer.
• 1/2 cup milk or cream. You can use any milk you like, or even almond milk for a dairy-free option.
• Salt and pepper to taste. Adjust to your liking.

Instructions:

• In a large pot or Dutch oven, sauté the onion and garlic in a bit of olive oil until softened. You want the onion to be translucent.
• Add the cauliflower florets and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the cauliflower is tender. You want the cauliflower to be cooked through and soft.
• Use an immersion blender or transfer the soup to a regular blender and blend until smooth. Be careful when blending hot soup!
• Stir in the milk or cream. This will make the soup extra creamy and delicious.
• Season with salt and pepper to taste. Adjust to your liking.

You can add other flavourings to your creamy cauliflower soup, such as grated cheese, fresh herbs, or a dollop of sour cream.

Cauliflower and Chickpea Stew

This is a hearty and satisfying stew that's perfect for a cold winter evening. It's packed with protein and fibre, and it's surprisingly delicious. It's a great vegetarian option that's both filling and flavorful.

Here's what you'll need:

• 1 head of cauliflower, cut into florets.
• 1 can (400g) chickpeas, drained and rinsed. You can use canned chickpeas or cook your own from dried chickpeas.
• 1 onion, chopped. Use a yellow onion or a red onion.
• 2 cloves garlic, minced. Fresh garlic adds a lovely flavour.
• 1 tablespoon tomato paste. This adds a rich flavour to the stew.
• 1 teaspoon smoked paprika. This adds a smoky flavour to the stew.
• 1/2 teaspoon cumin. This adds a warm and earthy flavour.
• 1/2 teaspoon oregano. This adds a fresh and herby flavour.
• 4 cups vegetable broth. You can use chicken broth or beef broth if you prefer.
• Salt and pepper to taste. Adjust to your liking.

Instructions:

• In a large pot or Dutch oven, sauté the onion and garlic in a bit of olive oil until softened. You want the onion to be translucent.
• Stir in the tomato paste, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly. This will toast the spices and release their flavour.
• Add the cauliflower florets, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the cauliflower and chickpeas are tender. You want them to be cooked through and soft.
• Season with salt and pepper to taste. Adjust to your liking.

You can serve this stew with crusty bread or a dollop of yoghurt. It’s a great meal that’s both filling and flavorful.

(Part 7) Cauliflower in Salads: Adding Crunch and Flavor

Cauliflower is a great addition to salads. It adds a bit of crunch and a unique flavour to your salads. It's a great way to add a little extra veggie to your salads and make them more interesting.

Cauliflower Salad with Lemon Dressing

This is a refreshing and light salad that's perfect for a summer lunch. It's a great way to use up leftover roasted cauliflower. It’s a light and flavorful salad that’s perfect for a warm day.

Here's what you'll need:

• 1 head of cauliflower, roasted and cut into bite-sized pieces. You can roast the cauliflower ahead of time or use leftover roasted cauliflower.
• 1/2 cup chopped red onion. You can use a white onion or a yellow onion if you prefer.
• 1/4 cup chopped fresh parsley. This adds a fresh and herby flavour to the salad.
• 1/4 cup dried cranberries or raisins. This adds a touch of sweetness and tartness to the salad.
• 1/4 cup toasted walnuts or almonds. This adds a bit of crunch and protein to the salad.
• Lemon dressing (see recipe below).

Lemon dressing:

• 1/4 cup olive oil. A good quality olive oil is best for the dressing.
• 2 tablespoons lemon juice. Freshly squeezed lemon juice is best.
• 1 tablespoon honey. This adds a touch of sweetness to the dressing.
• 1/4 teaspoon salt. Adjust to your taste.
• 1/4 teaspoon black pepper. Freshly ground pepper is always best.

Instructions:

• Combine all the dressing ingredients in a small bowl and whisk until emulsified. You want the dressing to be smooth and creamy.
• Combine the roasted cauliflower, red onion, parsley, cranberries or raisins, and nuts in a large bowl. Make sure to toss everything together well.
• Pour the lemon dressing over the salad and toss to coat. You want the salad to be well-coated but not soggy.

You can add other vegetables to your cauliflower salad, such as shredded carrots, cucumbers, or bell peppers.

Cauliflower and broccoli salad with Creamy Mustard Dressing

This is a hearty and satisfying salad that's perfect for a weeknight meal. I love the combination of crunchy cauliflower and broccoli, and the creamy mustard dressing is just divine. It's a great way to