I like cauliflower so much I often snack on it plain and raw. Crunch crunch crunch. Most people, I've learned, prefer this strongly flavored cruciferous vegetable at least somewhat cooked. Fair enough. I like it prepared plenty of different ways. Find some delicious ways to cook up cauliflower below.
For those who want still more cauliflower, see All About Cauliflower and Readers' Favorite Cauliflower Recipes.
01 of 07
Cauliflower takes quite well to baking, which, let's be honest, bears a striking resemblance to roasting (see below). Baking cauliflower into a Cauliflower Gratin can be as simple as topping the florets with a bit of cheese and/or breadcrumbs, or you can work in herbs or sauces to make more of a veggie main dish.
I've also been known to dip cauliflower florets in a spicy chickpea flour batter before baking them, creating a light Cauliflower Pakora.
02 of 07
Breaded and fried cauliflower are, indeed, tasty. I tend to keep things on the healthier side, though, by combining finely chopped steamed cauliflower with egg, flour, and salt to create fritters I can then pan-fry. See how to make them with this Cauliflower Fritter Recipe.
03 of 07
Taking a fork to well-cooked cauliflower turns this sharp cruciferous specimen into the zesty big sister of comparatively ho-hum mashed potatoes. See How to Make Mashed Cauliflower for details.
04 of 07
I have, on more than one occasion, eaten an entire head of roasted cauliflower. Toss the florets with a bit of oil and salt, pop them in a hot oven and bake, tossing them around a few times along the way until they're tender and browned. Sometimes I add a bit more flavor, as with this Garlic Parmesan Roasted Cauliflower or this Spicy Roasted Cauliflower.Continue to 5 of 7 below.
05 of 07
06 of 07
There is more than one way to steam cauliflower. I can think of three right off the top of my head: in a pan, in a steamer basket, and in a microwave. See the details for all three styles at How to Steam Cauliflower.
Once it's steamed, you're probably going to want to dress it up in some fashion. Butter, salt, and pepper are easy; cheese sauce is a classic; or try using pesto or mint for something a bit different.
07 of 07
As in "stir it in." By dividing cauliflower into quite small florets, this giant head of a vegetable becomes something that cooks up much more quickly and adds texture and flavor to dishes. Try Cauliflower Pasta or Cauliflower Risotto to see how it works.