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These healthy cauliflower recipes make the most of our favorite crucifer. While loads of vegetables are destined to play supporting roles in our meals, cauliflower is hefty enough to standalone as the star. We love it grilled like steak and topped with peppy walnut caper salsa, minced into a bright and vinegary vegetarian larb , or seared and marinated for Kung Pao cauliflower . But she’s no diva, either. Thanks to its mild and sweet flavor, cauliflower is infinitely adaptable; roasted and blitzed into soup , shaved into salad , or riced and mixed with herbs for a grain-free side dish . Whatever you’re craving, these healthy cauliflower recipes have it covered.

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  Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime

  1/29

  All-Dressed-Up Cauliflower Rice

  Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.

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• Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio

  2/29

  Cauliflower Tacos With Cashew Crema

  Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

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• Photo by Chelsie Craig, Food Styling by Pearl Jones

  3/29

  Roasted Aloo Gobi (Potatoes and Cauliflower)

  This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

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• Photo by Alex Lau, Food Styling by Susie Theodorou

  4/29

  Cauliflower Rice Pilaf

  This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.

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• Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

  5/29

  Easy Flatbread with Cauliflower and Tofu

  Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit ’s August 2015 issue inspired this whole-grain version.

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• Photo by Laura Murray, Food Styling by Rebecca Jurkevich

  6/29

  Cauliflower Bolognese

  No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

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• 7/29

  Roasted Cauliflower

  The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

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• Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

  8/29

  Cauliflower Rice

  A simple recipe for cauliflower rice that you can doctor up however you want—but you should try our coconut-turmeric relish on top.

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• 9/29

  Roasted Cauliflower with Capers and Parmesan

  This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

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• Alex Lau

  10/29

  Whole Roasted Cauliflower Salad

  This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

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• Alex Lau

  11/29

  Cauliflower Steaks and Purée with Walnut-Caper Salsa

  You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

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• Photo by Alex Lau, Styling by Sue Li

  12/29

  Spicy Cauliflower Sabzi with Cashews

  If you’re spice-averse, just leave the chiles out!

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• Alex Lau

  13/29

  Herbed Cauliflower Rice

  This is the time to break out the grating attachment to your food processor.

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• Alex Lau

  14/29

  Roasted Cauliflower Larb

  Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

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• Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

  15/29

  Meal-Prep Roasted Vegetables

  Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

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• 16/29

  Roasted Squash and Cauliflower With Cashew Tonnato

  Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

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• Alex Lau

  17/29

  Monkfish and Cauliflower Chowder

  The small bits of cauliflower gives the chowder broth a nice clean thickness.

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• Alex Lau

  18/29

  Kung Pao Cauliflower

  Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

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• Alex Lau

  19/29

  Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

  Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

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• Photo by Alex Lau, Styling by Sue Li

  20/29

  Simple Khichari

  This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

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• Alex Lau

  21/29

  Grilled Cauliflower Steaks and Scallions

  Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

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• Alex Lau

  22/29

  Skirt Steak with Preserved Lemon Butter and Sesame Cauliflower

  Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

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• Peden + Munk

  23/29

  Mackerel with Cauliflower "Couscous" and Tahini

  Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

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• Photo by Laura Murray, styling by Judy Mancini

  24/29

  Spicy Grilled Cauliflower Steaks

  Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

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• Christopher Testani

  25/29

  Cauliflower-Cashew Soup with Crispy Buckwheat

  Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

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• Alex Lau

  26/29

  Shaved Cauliflower Salad

  Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

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• Shay Harrington

  27/29

  Shrimp Curry with Chickpeas and Cauliflower

  This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

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• Michael Graydon & Nikole Herriott

  28/29

  Roasted Short Ribs with Cauliflower and Celery

  Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

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• Nicole Franzen

  29/29

  Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

  The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

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Source : food