15 delicious cauliflower recipes

Seared Salmon With Cauliflower Colcannon

Traditional Irish colcannon is a creamy blend of mashed potatoes and kale or cabbage. Here, we’ve swapped out some of the potatoes for cauliflower, which gives the mash a lighter, less starchy texture.

Honey-Lime Chicken With Roasted Spiced Cauliflower

Tossing cauliflower with oil and spices ensures the florets are evenly coated in the seasonings. Serve this simple side with our Honey-Lime Chicken or alongside grilled steak or pork chops.

Chicken Curry in a Hurry

Get your curry fix in a flash with this 30-minute dish. Mild curry paste makes a flavourful sauce that’s not too bold, but you can use a medium or hot curry paste if you prefer a spicier dish.

Curried Cauliflower With Chickpeas

Garam masala spice mix adds layers of flavour to this easy weeknight meal. Cooking the onion until it’s deep golden caramelizes the naturally occurring sugars in the vegetable, which softens its bite and adds a subtle sweetness to this dish.

Moroccan Vegetable Couscous

This filling meatless main comes together using mostly pantry ingredients and just a handful of fresh vegetables. Prunes plump up and tenderize when cooked in the sauce, adding a nice contrast of textures and a hint of natural sweetness.

Roasted Cauliflower With Parmesan and Capers

Parmesan and capers lend a double dose of umami flavour to nutty roasted cauliflower. For best results, use a baking sheet that’s large enough to fit the florets in a single layer, otherwise the cauliflower will steam rather than roast.

Roasted Cauliflower Soup With Cheddar Crostini

The longer you roast the cauliflower (without burning it, of course!), the richer the flavour. Extra-old Cheddar adds a boost of savoury sharpness to this thick, creamy soup. For a milder soup, use old or medium Cheddar.

Roasted Fall Vegetable Medley

Make use of several seasonal veggies at once with this cold-weather favourite. Precooking the potatoes and parsnips takes just a few minutes and ensures they’re ready at the same time as the cauliflower. Serve alongside roast beef or chicken.

Mustardy Chicken and Cauliflower Salad

Blanching is the best way to prepare cauliflower for salads, as it gives the florets a nice tender texture without causing them to turn mushy. To make this salad for lunch, cook and chill the cauliflower the night before and store in an airtight container. Combine the dressing ingredients in a small jar and layer the chicken and spinach together in a separate container. When you’re ready to eat, simply toss the components together.

Pasta Shells With Creamy Cauliflower Sauce

Puréed cauliflower becomes a creamy sauce for pasta in this kid-friendly meal. Save some of the pasta cooking liquid to thin out the sauce to the perfect consistency. Feel free to omit the bacon if you like, though you may need to increase the salt to compensate, depending on your taste.

Cauliflower and White Bean Dip

Serve this veggie-packed dip at your next gathering as a lighter alternative to the usual cheese-based sauces. Cannellini beans become thick and creamy when puréed, plus they add filling fibre and protein.

Cauliflower Yogurt Purée

Simmering cauliflower is the quickest way to cook it, plus it requires zero oil, so you’ll save on fat. Adding garlic to the cooking water infuses the florets with flavour without overwhelming the dish. Be sure to drain the cooked cauliflower well to keep the purée from becoming watery.

Spiced Cauliflower and Leek Purée

Cumin gives this alternative to mashed potatoes an earthy, nutty flavour. Be sure to purée the mixture well, stopping to scrape the sides of the bowl down occasionally, to get the best, most potato-like texture.

Cauliflower Corn Chowder

Puréeing some of the cauliflower gives this soup a velvety texture without the need for whipping cream. If you have any leftover cooked chicken breast or rotisserie chicken on hand, feel free to chop it and toss it in during the last two minutes of cooking.

Tomato Chili Flank Steak With Grilled Cauliflower

Grilling is a quick, fuss-free option for cooking cauliflower, and it can easily grill alongside steaks and chops to save you time. To ensure the florets become fully tender, cut the cauliflower into bite-size pieces and don’t overload the skewers—try to leave about ½ inch (1 cm) between each floret.