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5 ways to eat Cauliflower

Cilantro lime Cauliflower Rice

  • 1 tablespoon olive oil

  • 1/2 cup white onion, chopped

  • 1 large clove garlic (about 1 teaspoon)

  • 1 green jalapeño deseeded & chopped (optional)

  • 3 cups riced cauliflower (about 1 medium head)

  • 2 tablespoons vegetable stock

  • 1/2 teaspoon salt (or as needed)

  • zest from 1/2 lime

  • 1/2 cup fresh cilantro, chopped and divided

  • 1 tablespoon lime juice

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.

  2. Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.

  3. Add the cauliflower to the skillet. Stir to mix everything together well.

  4. Stir in the vegetable stock, about half the cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well.

  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Serve warm and enjoy!

Cauliflower Au Gratin

  • 1 teaspoon butter for pan

  • 1 lb. cauliflower florets

  • 1 cup sour cream

  • 1 teaspoon Dijon mustard

  • 1 tablespoon minced fresh garlic

  • ½ cup grated gruyere cheese (50 grams)

  • 1 teaspoon Diamond Crystal kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons grated Parmesan

  1. Preheat your oven to 425 degrees F. Grease a shallow 1.5-quart baking dish with butter or olive oil.

  2. Place the cauliflower florets in a large microwave-safe bowl. Add a tablespoon of water. Cover with a microwave-safe plate and microwave on high until tender-crisp, 5-7 minutes.

  3. Meanwhile, in a large bowl, mix together the sour cream, mustard, garlic, gruyere, salt and pepper.

  4. Drain the cooked cauliflower well (careful, the bowl will be hot) and pat it dry. Add it to the sour cream sauce, gently tossing to combine.

  5. Transfer the mixture to the prepared baking dish. Sprinkle the Parmesan on top and bake until heated through, about 10 minutes. Serve immediately.

Cauliflower Mac N Cheese

  • Kosher salt, as needed, plus 1/2 teaspoon

  • 1 large head cauliflower, cut into small florets

  • Vegetable oil spray

  • 1 cup heavy cream

  • 2 ounces cream cheese, cut into small pieces

  • 1 1/2 teaspoons Dijon mustard

  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon garlic powder

  1. Preheat oven to 375 degrees F.

  2. Spray the baking dish with vegetable oil spray.

  3. Cook the cauliflower by steaming in microwave until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

  4. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Cauliflower Mashed "Potatoes"

  • 1 medium head cauliflower

  • 1 tablespoon cream cheese, softened

  • 1/4 cup grated Parmesan

  • 1/2 teaspoon minced garlic

  • 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 teaspoon chopped fresh or dry chives, for garnish

  • 3 tablespoons unsalted butter

  1. Clean and cut cauliflower into small pieces. Steam in microwave for about 5 minutes, or until well done. Do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

  2. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

  3. Garnish with chives, and serve hot with pats of butter.

Cauliflower Potato Salad

  • 1 head cauliflower chopped into ½ inch pieces

  • 1 tablespoon olive oil

  • Salt and pepper to taste


  • ¼ cup avocado mayonnaise

  • 2 tablespoon Dijon mustard

  • 2 tablespoon dill pickle juice

  • ¼ cup celery finely chopped

  • ¼ cup red onions finely chopped

  • ¼ cup dill pickle finely chopped

  • 2 hard-boiled eggs diced

  • Dill for garnish

  • Dash paprika

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is tender. Set aside to cool.

  2. In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.

  3. Garnish with chives and sprinkle with paprika.

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