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Cooking with cauliflower - 185 recipes

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Prepare the sauce by adding all of the ingredients to a medium saucepan

  • FALAFEL:
  • 1 head of cauliflower
  • 2 eggs
  • 1/2 cup flour
  • 1 T chopped parsley
  • 1 t cumin
  • 1/2 t yellow curry powder
  • 1/2 t cayenne pepper
  • 1 t salt
  • 2 cloves garlic
  • SPICY TOMATO SAUCE:
  • 1 14 oz. can diced tomatoes
  • 1 T lemon juice
  • 1 T orange juice
  • 3 cloves garlic (pressed)
  • 2 T brown sugar
  • 1/2 t hot chili powder
  • 1 T Sriracha
  • 1/2 t salt
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Thaw the cauliflower and broccoli

  • 1 16 oz bag frozen cauliflower
  • 1 16 oz bag frozen broccoli
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2-3 tablespoons dry ranch seasoning (depends on your taste, I LOVE ranch)
  • 3 tablespoons butter
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The Chopped Cookbook. Food Network

  • 1 head of cauliflower (about 1 1/2 pounds)
  • 1-15 oz can cannellini beans
  • 1/3 c. milk
  • 4 Tablespoon unsalted butter
  • 1 Tablespoon minced fresh rosemary
  • 1/4 c. grated parmesan
  • 1 teaspoon kosher salt
  • freshly ground black pepepr
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Preheat oven to 450 F . 2

  • 1 head cauliflower
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup buffalo sauce
  • 1 tablespoon butter, melted
  • 1 container Yoplait Greek 100 plain yogurt
  • 1/2 cup blue cheese
  • 2 cups carrots and celery (for serving)
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In a 3 1/2- or 4-quart slow cooker, combine broccoli, cauliflower, pasta sauce, Swiss cheese, onion, thyme, and pep...

  • 4 cups broccoli florets* (8 ounces)
  • 4 cups cauliflower florets* (16 ounces)
  • 1 14 ounce jar Alfredo pasta sauce
  • 6 ounces process Swiss cheese, torn (1 1/2 cups)
  • 1 large chopped onion
  • 1 teaspoon dried thyme, oregano, or basil, crushed
  • 1/4 teaspoon ground black pepper
  • 1/2 cup ranch-flavor sliced almonds (optional)
  • Note: If you like, substitute 1 1/2 16-ounce packages (about 8 cups) frozen broccoli and cauliflower florets for the fresh. Prepare as directed.
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Publix

  • 4 oz cream cheese, softened
  • 1 (12-oz) bag fresh cauliflower florets
  • 8 oz white Cheddar cheese, shredded
  • 1/2 cup biscuit mix
  • 1/2 cup part-skim ricotta cheese
  • 3 large eggs, beaten (or 3/4 cup egg
  • substitute)
  • 1/2 cup whole milk
  • 1/4 cup fresh pre-sliced green onions
  • 1/2 teaspoon kosher salt
  • cooking spray
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In a large pot or vegetable steamer, steam squash, cauliflower and garlic cloves until tender, 5 to 7 minutes

  • 4 cups cubed butternut squash
  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic
  • 1 1/2 cups Parmesan cheese, divided
  • 1/4 cup cream
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thym
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Finely grate garlic into bowl

  • In a large pot:
  • 2 1/2 c. dry white wine
  • 2 tb. butter 1 tb. crushed red pepper flakes 1 tb. sugar 1 by leaf 8 c. water
  • bring to boil and add one head of cauliflower with leaves removed and base trimmed. Simmer turning occasionally until knife pierces easily about 15-20 min.
  • Transfer to buttered baking sheet until browned about 25-30 min. at 425
  • Anchovy Aioli:
  • 1 or 2 garlic cloves
  • 1/2 tsp. water
  • 1 large egg yolk
  • 1/2 c. olive oil
  • 1 2oz. can of chopped anchovies in olive oil
  • 1-2 tbs. of lemon juice
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Cauliflower and potatoes are a heavenly couple when curried

  • 2 tbsp canola or other vegetable oil
  • 1 1/2 c. chopped onions
  • 1 tbsp minced fresh chiles, seeds removed for a milder "hot"
  • 1 tbsp grated fresh ginger root
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 c. cubed white or red potatoes
  • 4 c. cauliflower florets (about 1 medium head)
  • 4 c. water or vegetable stock
  • 1 tsp salt
  • 1/4 c. raw white basmati rice
  • 1 tbsp fresh lemon juice
  • 1 tsp sugar
  • 2-3 tbsp chopped fresh cilantro
  • Salt and tround black pepper to taste.
  • Plain nonfat yogurt (optional)
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Combine cauliflower and water in a saucepan and bring to a boil Cover and simmer about 5 min,or until tender crisp

  • 3 c coarsely chopped cauliflower
  • 1 c water
  • 1/4 c butter
  • 1/3 c flour
  • 2 c milk
  • 1 1/2 c chicken broth
  • 4 oz pkg cream cheese,softened and cubed
  • 1/2 c finely chopped onions
  • 1/4 c finely chopped red pepper
  • 1 pkg crab meat (canned or frozen crab or shrimp may be used)
  • 2 Tbsp finely chopped parsley
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. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl

  • For the Key West Grilled Chicken:
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 Tablespoons vegetable or canola oil
  • 3 Tablespoons fresh lime juice (1-2 limes worth)
  • 3 garlic cloves, crushed
  • 1/2 jalapeno, seeded
  • 4 chicken breasts
  • For the Mango Salsa:
  • 1 mango, chopped
  • 1/2 jalapeno, seeded & minced
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1/4 cup cilantro, chopped
  • juice of 1 lime
  • salt & pepper, to taste
  • For the Cilantro-Lime Cauliflower Rice:
  • 6 cups shredded cauliflower (about 1 head)
  • 4 teaspoons vegetable or canola oil
  • salt
  • 1-2 Tablespoons fresh lime juice
  • 1/4 cup cilantro, chopped
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By

Cook cut-up bacon until crisp; remove from skillet

  • Cauliflower
  • Bacon
  • Penne
  • Pitted kalamata olives
  • Grated Parmesan
  • Chopped Parsley
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Cauliflower, Bacon, and Olive Pasta Cauliflower Falafel with Spicy Tomato Sauce