The humble cauliflower is one of our favorites. This plain looking, mild flavored, relatively inexpensive vegetable was never considered gourmet—until now. Chefs love how versatile it is: it can be easily paired with different flavors (roasted with cumin and coriander or rubbed with a fiery chili blend) and prepared in a variety of ways (puréed, grilled, baked, or fried). And if you are disheartened by the seemingly bland, white florets, don’t be! Purple and green cauliflowers are now beginning to show up more in grocery stores.
Part of the cruciferous family, which also includes broccoli and cabbage, cauliflowers are packed with antioxidants and vitamins (a single serving contains 77% of our daily vitamin C intake). It’s no surprise, this cancer fighting vegetable has been elevated to a super food.
We’ve put together some of our favorite cauliflower recipes; we hope it will inspire you to think of cauliflower as something beyond a potato replacement in carb heavy recipes.
A whole head of cauliflower, cut into thick ‘steaks’ and roasted until tender—the vegetable is served over mashed beans with a sweet-salty-crunchy relish spooned over the top.
This recipe comes to you courtesy of chef Sarah Copeland, cookbook author and food director at Real Simple. The addition of walnuts to the curry sauce blew our minds, adding a creamy, nutty, richness without any dairy. It’s a gluten-free one pan meal.
A simple poached fish accentuated by rich Indian flavors. Bring on the cumin, cilantro and fennel seeds.
You won’t miss the meat in this build-your-own taco bar starring spiced roasted cauliflower and pickled radishes.
We love how crispy and caramelized the small bits of cauliflower get in a hot pan. The combination of pine nuts, garlic and crushed red pepper is a natural winner.