Cauliflower is a much maligned vegetable, and undeservedly so. It might be better said that it is a vegetable that needs handling and consideration, because it is delicious if prepared well.
Cauliflower, like many white foods, makes a great blank canvas to add assertive flavors to. Herbs and curry spices are wonderful additions to cauliflower and can transform this hearty and humble vegetable into something quite special. These recipes should help open you up to the universe of flavors that make cauliflower capable of wondrous things!
This easy vegan recipe for cauliflower and sweet potato puree with miso and crispy sage is a lovely addition to a holiday table, and can also be used in a vegetable torta (layers of roasted veggies and creamy filling). It’s delicious for non-vegans as well; so don’t be shy about bringing this dish to a family Thanksgiving dinner. For those who are not fans of sage, try thyme or rosemary instead.
This simple whole foods recipe for pasta with cauliflower, arugula, garlic and olive oil is an easy supper dish: just make a salad and you’re good to go. Cauliflower is rich in vitamins C and K, folate and dietary fiber; arugula is an excellent source of chlorophyll. Both vegetables are considered to be potent anti-cancer foods. This recipe can be made with whole wheat, gluten-free or durum semolina pasta with equally good results. A bit of grated parmesan, manchego or goat cheese is a nice optional finish if you eat dairy.
This easy recipe for creamless cauliflower and broccoli gratin is made of steamed vegetables topped with a crisp breadcrumb crust scented with garlic, herbs, and a smattering of manchego or Parmesan cheese. As easy as it is, this classic side dish is an elegant and delicious accompaniment to fish, poultry, or a light vegetarian entrée. It can be assembled ahead of time and baked just before serving.
This delicious whole foods recipe for curried cauliflower, Japanese yam and potatoes is a spin on a traditional East Indian dish (aloo gobi). Japanese yam adds a touch of sweetness, but the dish can be made with just potatoes if the yams are not available. Likewise, if potatoes are not part of your diet, use the yams alone.
This simple recipe for roasted broccoli and cauliflower utilizes herbs for the green veggies, and curry spices for the white, so the final product is vivid yellow and green. Cauliflower sweetens as it cooks, and is a perfect backdrop for the curry. This is an excellent side dish for bean stews, broiled or steamed fish, or tofu.
This simple recipe for steam sautéed cauliflower gives a sweet, rich flavor to an often under-rated member of the cabbage family. It is prepared with shallots and fresh herbs, and takes only minutes to make. Cauliflower is rich in vitamins C and K, folate (great for pregnant women), and potassium. It is also an excellent source of dietary fiber, and nourishes the lungs. Recent studies have suggested that cauliflower is also a potent anti-cancer food.
This recipe elevates the lowly cauliflower to new heights. Roasting gives it a caramelized, herb-infused sweetness. This dish is best when the cauliflower is cooked but still firm, and should be eaten the day it is made.
This recipe for cauliflower and vegetable soup is full of lung strengthening foods and is excellent for emotional grounding. Vary the herbs according to your tastes.
This naturally creamy, macrobiotic cauliflower soup recipe is enhanced with the mild flavor of dill. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds. If you are not a fan of dill, substitute cilantro, tarragon, or thyme.
This richly flavored roasted root vegetable soup recipe is strengthening for spleen and pancreas, soothing for the nervous system, and dispels excess mucus from the body. It is a wonderful dish for anytime our energy needs grounding. Tarragon, bay leaf and thyme add wonderful flavor to round out this soothing recipe. This soup can be frozen.
This warming, creamy, nutrient rich cauliflower soup is perfect for fall, and hearty enough to be a light meal. Sweet potatoes and carrots give it a beautiful pale orange hue, and it keeps well for 3-4 days, refrigerated.
This naturally creamy, warming cauliflower soup is scented with mild curry and cilantro. I have seen the most die-hard cauliflower haters (especially kids) change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds.