Recipes for "cauliflower"

Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.

Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.

Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

1. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until completely smooth.

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cauliflower, onions, and a pinch each of salt and pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeño. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.

3. Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt.

4. Lay the tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the cheeses and cauliflower, then lay the remaining 2 tortillas on top.

5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado and grilled pineapple.

Preheat oven to 425 degrees F (220 degrees C).

Toss cauliflower, olive oil, garlic, salt, pepper, and red pepper flakes together in a bowl until evenly coated; spread onto a baking sheet.

Bake in the preheated oven for 15 minutes. Stir cauliflower mixture and continue baking until tender, 10 to 15 more minutes.

Grease a separate baking sheet. Spread pizza dough onto prepared baking sheet.

Bake pizza crust for 5 minutes. Top crust with cauliflower mixture, mozzarella cheese, Parmesan cheese, prosciutto slices, and red pepper flakes. Bake until crust is lightly browned and cheeses are melted, 8 to 10 more minutes.

Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.

Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.

Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.

Ladle into bowls and top with shredded cheese.

1. Preheat oven to 425° F.

2. On a baking sheet, combine the cauliflower, 4 tablespoons olive oil, garlic, shallots, paprika, chili powder, oregano, turmeric, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss and roast another 10 minutes, until lightly charred.

3. On a separate large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes, toss, then bake another 10 minutes until the potatoes are crispy.

4. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

5. To assemble, add lettuce to a bowl. Top with cauliflower, sweet potatoes, cucumber/avocado, feta, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini. Serve with pitas.

Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.

Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.

3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

4. To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta. Enjoy!

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika, garlic, cumin, chili powder, crushed red pepper flakes, lemon, and a pinch each of salt and pepper. Toss well to evenly coat. Add the sesame seeds and gently toss. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

4. To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.

5. To serve, spread the hummus into bowls and top with the cauliflower, chickpeas, arugula, cucumbers, avocado, and fried halloumi. Drizzle on the tahini. Serve with naan. Enjoy!

1. Prepare as directed above through step 2. Let the cauliflower and chickpeas cool. Divide the cauliflower and chickpeas among 4 storage containers. Add the arugula on top.

2. Make the green tahini and keep in a glass container or jar.

3. Alternately, you can store the hummus, cauliflower, chickpeas, and greens in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.

4. Before serving, warm each bowl, if desired, and top with hummus, cucumbers, avocado, and fried halloumi. Serve.

Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.

Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

1. Add the steak to a ziplock bag and add the olive oil, orange juice, garlic, chipotle peppers, lime zest and juice, and the cilantro. Seal the bag and marinate 30 minutes or in the fridge as long as overnight.

2. Meanwhile, make the cauliflower rice. Preheat the oven to 425 degrees F.

3. Spread the riced cauliflower out on a large baking sheet and toss together with the olive oil, cumin, and a large pinch of salt. Transfer to the oven and cook 10 minutes, toss and cook 10 minutes more or until the cauliflower is tender. Remove and stir in the cilantro and juice + zest of 1/2 a lime juice.

4. Preheat your grill or grill pan to high.

Preheat your grill or grill pan to high.

5. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.

6. To make the salsa. In a bowl, combine the mango, jalapeño, lime juice, cilantro, and a pinch of salt.

7. To serve, divide the rice among bowls and top with steak, lettuce, avocado, salsa, and cheese, EAT!

Preheat the oven to 425. Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until browned and tender. Add taco seasoning directly to the pan; toss with the cauliflower using tongs until it’s well coated. (You might not need a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.

Heat 1/4 cup of oil in a large skillet. You want the oil to be hot enough so that a speck of water dropped in will sizzle across the top. Add your tortillas to the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to remove excess oil, and repeat with remaining tortillas.

Top tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as needed / wanted. OMG. Crunchy, creamy, tangy, and so darn good.

Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.

Cover the bottom of a large sauté pan with a thin layer of water. Add salt, zest, and an aromatic herb such as rosemary, if using. Bring to a simmer, stir.

Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes.

Remove from heat. Remove cauliflower to a sheet pan to cool.

Heat olive oil in a medium sized non-stick sauté pan on medium heat. Add the chopped nuts and cook until the nuts begin to brown slightly.

If using celery, add the celery and continue to cook until the celery is lightly softened, about 2 to 3 minutes.

Then add the green onions, raisins or dried cranberries, and diced apple to the pan, and stir to warm through.

Place cauliflower and nut apple mixture into a serving bowl and gently stir to combine. Serve warm or at room temperature.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.

Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.

Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.

Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.

2. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.

3. Place the skillet back over medium heat. Add the remaining 1/4 cup olive oil and the shallots. Cook until the shallots begin to caramelize, about 5 minutes. Add the zucchini and season with salt and pepper. Cook, stirring occasionally until the zucchini has caramelized and is golden brown, 5-8 minutes. Add the butter, the thyme, lemon zest, and red pepper flakes. Cook until the butter begins to brown, 3-4 minutes. Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat.

4. To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy. The cheese can be kept in the fridge for up to 3 days.

5. Spread the goat cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the cheese. Top with breadcrumbs and herbs. Scoop the gnocchi up with the goat cheese and the sauce. EAT and ENJOY.

1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well. Lay the cauliflower on a kitchen towel and squeeze out the excess liquid.

2. Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork). Add the cups of flour, parmesan, and salt. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.

3. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal sections. Working with one section of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces. Repeat this process with the other sections of dough. Place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day and then boiled just before you are ready to eat. Or boiled right away.

1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.

2. Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork). Measure out about 1 cup mashed cauliflower and transfer to a large bowl. Add the pumpkin, 2 1/2 cups flour, the parmesan, egg, and salt. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.

3. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces. Repeat this process with the other pieces of dough. Place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.

5. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer. Reserve about a cup of the gnocchi cooking water.

6. To make the sauce. Heat the butter, garlic, sage, and hazelnuts, if using, in a large skillet over medium heat and cook butter until it begins to brown, about 3-4 minutes. Remove the garlic and sage from the skillet. Add the nutmeg, 1/4 cup of the reserved gnocchi cooking water, and season with salt and pepper. Bring to a simmer. Drop the gnocchi into the sauce, gently tossing to combine. If the sauce thickens up, add a splash more of cooking water to thin it a bit.

7. Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the ricotta. Top with sage. Scoop the gnocchi up with the ricotta and the sauce. EAT and ENJOY.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, the olive oil, turmeric, ginger, black pepper, paprika, and a pinch of chili flakes and salt. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender.

2. Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce and honey, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.

3. Meanwhile, cook rice noodles according to packaged directions.

4. Heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.

5. To serve, divide the noodles among bowls and top with roasted cauliflower. Finish with a squeeze of lime juice and top with basil or cilantro. Enjoy!

1. Preheat the oven to 425° F.

2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.

3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Honey Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.

3. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.

4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.

5. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water.

6. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!

1. Preheat oven to 425 degrees F. On a baking sheet, toss the cauliflower, 2 tablespoons olive oil, paprika, and a pinch each of salt and pepper. Push the cauliflower to one side of the pan. On the other side, toss the bread, with 2 tablespoons olive oil, oregano, and a pinch of salt. Lay the prosciutto around the bread.

2. Transfer to the oven and bake for 10 minutes, until the prosciutto is crisp. Remove from the oven, then remove the bread and prosciutto. Return the cauliflower to the oven and bake another 5-10 minutes, until just tender.

3. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes. Set aside.

4. Meanwhile, make the cheese sauce. Melt the butter in a medium skillet over medium heat. Whisk in the flour, chipotle chili powder, and onion powder. Cook 1 minute. Slowly add the milk, whisking until combined. Season with salt and pepper. Bring to a low boil. Stir in the cheeses. Add the cauliflower and toss. Cook another 3-5 minutes. Remove from the heat and stir in the thyme.

5. Serve the cauliflower topped with breadcrumbs. Eat and enjoy the deliciousness 🙂

1. In a bowl, combine the olive oil, tomato paste, paprika, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Add the chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the cauliflower. Preheat oven to 450 degrees F. On a rimmed baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Arrange the lemons around the cauliflower. Transfer to the oven and roast for 10-15 minutes, or until tender and charred.

3. Remove the charred lemon slices from the baking sheet. Finely chop the lemons, rind and all, discarding any of the seeds. Add half of the chopped lemon to a salad bowl. Add the parsley/cilantro, olives, red wine vinegar, and remaining 1/3 cup olive oil. Season with salt and crushed red pepper flakes. Add the cauliflower, cucumbers, and seeds, and toss well.

4. To make the yogurt, combine the yogurt, grated garlic, and 2-3 tablespoons lemon juice. Season with salt. Taste, adding more of the lemon as desired.

5. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.

6. To serve, spread the yogurt sauce onto plates. Add the cauliflower salad and chicken. Top with fresh herbs and serve with naan. Enjoy!

1. Preheat the oven to 425° F.

2. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano pepper, and onion. Cook, stirring occasionally, until the cauliflower is soft, about 3 minutes. Add the chipotle chili powder, all-spice, ginger, cinnamon, and salt. Cook another 2 minutes, then pour in the enchilada sauce and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 5 minutes. Remove from the heat.

3. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Spoon the cauliflower into each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.

4. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.

5. Serve the tacos topped with avocado, lettuce, cilantro, and lots of salsa. ENJOY!

1. Preheat the oven to 425° F. On a baking sheet, toss together the olive oil, cauliflower, paprika, chili flakes, fennel seeds, mustard seeds, onion powder, garlic powder, and salt. Add the shallots. Toss well to evenly coat. Transfer to the oven and roast for 15-20 minutes, or until tender.

2. Rub a large baking sheet with olive oil. Increase the oven temp to 450° F.

3. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread on the marinara sauce, add the cheeses, then arrange the shallots and cauliflower "pepperoni" over the cheese.

4. Bake for 10-15 minutes or until the crust is golden and the cauliflower is crisp. Remove from the oven and top with fresh basil. Slice and enjoy!

Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant.

Add the sliced onion, toss with the curried oil. Let cook until softened, about 6 to 8 minutes.

Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything.

Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can.

Add the cauliflower florets, salt, pepper, bay leaf, and water.

Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.

Remove from heat. Toss with fresh chopped cilantro and minced mint.

Serve with rice or rice pilaf. If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).

Bring a large pot of salted water to a boil.

While the water boils, cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters. Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets.

Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander.

In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.

Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like.

Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.)

Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.

Fill a medium pot with 2 inches of water. Place a steamer basket into the pot, cover, and bring water to a simmer over high heat.

Add the cauliflower florets and steam until fork tender, 10 to 13 minutes.

Cool the steamed cauliflower slightly and transfer to a cheesecloth or kitchen towel. Squeeze out as much moisture as possible, about 3/4 cup of water. This should yield about 1 1/4 cup of squeezed cauliflower.

Add the cauliflower, sea salt, and 2 tablespoons olive oil to a food processor. Process on high speed until the puree feels smooth in between your fingers, scraping down the sides as needed, 30 seconds. Then pulse for another 5 seconds.

Whisk together potato starch and cassava flour in a medium-sized bowl. Add the pureed cauliflower and use a fork to mix the dough, just until the starches are combined. Lightly knead the dough until it comes together and can be rolled.

Once combined, use your hands to gently knead the dough 3 or 4 times and then turn out onto cutting board. The dough will be smooth, soft and slightly tacky to the touch. Don't overwork.

Using a bench scraper, divide dough into 8 equal parts. Gently roll each piece into a 2 1/2 inch log that is 3/4 inch thick. Cut each log into 3/4 inch pieces.

For a ribbed pattern, roll the gnocchi over the back of the tines of a fork or gnocchi board.

Bring lightly salted water to a boil in a medium pot. Carefully add the gnocchi and cook until they float to the surface, about 3 minutes. Use a slotted spoon to scoop out and drain the gnocchi, and then transfer to a lightly oiled sheet pan.

Boiled gnocchi can be transferred directly to a soup or sauce.

Heat a tablespoon of olive oil in a large nonstick sauté pan over medium heat. Cook the gnocchi in a single layer, keeping them from touching each other.

Sauté until both sides are golden brown, 5 to 7 minutes. Repeat until all the gnocchi are cooked.

Transfer crispy gnocchi to a bowl and season with salt and pepper, and any other toppings such as Parmesan cheese and sage leaves.

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Use a knife to remove the outer leaves and cut off the cauliflower florets from the stem. Cut florets into 1 to 1 1/2-inch sized pieces. (See how!)

Add half of the florets into a food processor. Pulse 10 times in 1-second increments until pieces the size of cooked rice are formed. Scrape down the sides of the bowl as needed. Transfer to a large bowl.

Remove any large floret pieces that do not get processed and process them with the next batch. Transfer all the processed cauliflower to the large bowl. When finished with both batches, you should have about 6 cups of cauliflower rice.

If storing for a later meal, transfer the cauliflower rice to a resealable plastic bag and refrigerate for up to 10 days or freeze for up to 30 days.

To cook, heat the olive oil in a large sauté pan over medium heat. Add the cauliflower rice in one layer. Cook for 2 minutes, and then stir and cook until the rice becomes tender, 3 to 5 minutes. Season the rice with salt and pepper.

Transfer cauliflower rice to a bowl and garnish with chopped parsley, a drizzle of olive oil, and salt and pepper to taste.

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Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 2 teaspoons of salt to the water.

Add the cauliflower florets, and cook until cooked through, about 4 minutes. Use a slotted spoon to remove florets to a bowl. Reserve cooking water.

Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way. Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so.

For each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.

Serve immediately into bowls. Drizzle olive oil over the top and sprinkle with chopped chives.

Set it to convection if you have it.

Butter a 2-quart (8-inch square) casserole dish. Toss the cauliflower with oil in a large bowl, then spread it on baking sheet in single layer. Roast the cauliflower for 20 minutes, until it is just barely tender and a little bit browned.

In a medium mixing bowl, toss together the cheddar cheese, Monterey jack cheese, and cornstarch. Measure out 1/2 cup of the cornstarch-coated cheese and set it aside for topping the casserole.

In a large saucepan set over medium heat, melt the butter. Add the flour and cook for about 1 minute, whisking constantly, just to combine the butter and flour completely and cook out the raw flour taste a bit—you don’t want the roux to brown or cook all that much yet.

In a thin stream, pour in the milk and cream, continuing to whisk constantly to prevent lumps. Let the sauce come up to a simmer, about 3 to 4 minutes, then turn the heat down to medium low, and simmer just until the sauce begins to thicken. Turn off the heat.

Whisk in the grated cheese, salt, paprika, garlic powder, pepper, mustard powder, and turmeric, until the cheese is completely melted and the sauce is smooth.

When the cauliflower has finished roasting, transfer the florets to a large mixing bowl. While the cauliflower is still piping hot, add the warm cheese sauce and gently fold to combine, until all of the cauliflower is coated with the sauce.

Pour the sauced cauliflower into the prepared casserole dish. Sprinkle the reserved 1/2 cup of cheese on top.

Bake the casserole for 15 minutes, just until the cheese on top is bubbling and the cauliflower is piping hot all the way through.

Let the casserole rest for 10 minutes before spooning onto serving dishes. Serve warm.

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Pre-heat oven to 425°F (220°C) with a rack on the top third of the oven. Line a large rimmed baking with foil.

Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.

Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

Serve immediately or at room temperature.

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Place roughly chopped cauliflower in a medium saucepan, add stock. Bring to a boil and reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.

Place the cooked cauliflower in a blender. Add a couple tablespoons or more of the cooking liquid and pulse until smooth, about 15 to 20 seconds.

Add the sour cream and butter, and blend 5 to 10 seconds more. Season to taste with salt and pepper. Serve it whenever you would serve mashed potatoes.

Spread the cauliflower florets out on a large baking sheet. Drizzle with the olive oil and sprinkle evenly with the salt and pepper. Use clean hands to toss the cauliflower on the sheet until it’s well coated, then spread it into an even layer.

Roast the cauliflower until the edges are beginning to turn golden brown, about 15 minutes.

Remove the baking sheet from the oven and toss the cauliflower with a spatula. Sprinkle the shredded cheddar cheese evenly over the cauliflower, then top with the breadcrumbs and a shake of garlic powder.

Return the pan to the oven and roast until the cheese and breadcrumbs are golden brown and crispy, 8 to 10 minutes.

Let cool for 5 minutes, then enjoy!

Store any leftovers in an airtight container in the fridge for up to 5 days. I find it’s best when reheated in a 375ºF oven to ensure maximum crispiness.

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In a ghablama, wok, or large sauté pan set over medium-high heat, add the onions. Sauté them, without any oil for about 4 minutes, until they soften, keeping a lid on as much as possible to trap steam. It’s okay if they brown around the edges. If they start charring, lower the heat and continue stirring.

Stir in the oil and reduce the heat to medium. Continue to sauté for about 2 minutes, until the onions are tender and translucent.

John Robinson / Simply Recipes

Cut off the stem and thinly slice 1 Anaheim pepper. Add the sliced peppers, tomato paste, curry powder, advieh, felfel, black pepper, and turmeric to the cooked onions. Sauté for about 2 minutes, stirring frequently.

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

Stir in the cauliflower florets, 3/4 cup water, and salt. Cover with a lid and cook for 12 to 15 minutes, stirring occasionally, until you can easily pierce the florets with the tip of a paring knife. Taste the sauce and season with more salt, if needed.

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

Set a small frying pan over medium-high heat. When it’s hot, add the remaining 2 Anaheim peppers. Do not move them until they start to char, then turn them every 2 to 3 minutes to char them all over. This will create some peppery smoke, so open your windows!

Transfer the gholpi onto a serving platter, being careful not to break or smash the florets. Set the charred peppers on top and serve warm with barbari or lavash.

Leftovers can be refrigerated for up to 5 days.

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John Robinson / Simply Recipes

Heat butter in a large 5- to 6-quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots.

Cook for 5 to 8 minutes until the onions are softened. Add the minced garlic and cook a minute more.

Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.

Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.

Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.

Add more salt and pepper to taste, if needed.

In a large skillet over medium heat, add 2 tablespoons of the oil. When the oil shimmers, add the chopped onion and cook, stirring, for 1 to 2 minutes, or until the onion softens.

Add the cauliflower rice and 1/4 cup water to the skillet. Cook, stirring often, for 5 minutes, or until the cauliflower loses its raw taste. Stir in 2 tablespoons of the lemon juice, salt, pepper, and lemon zest.

Stir the spinach into the cauliflower and cook for 3 minutes, or until the spinach barely wilts. Stir in the tomatoes. Taste and add more salt and pepper, if you like. Remove from the heat and set aside while you cook the shrimp.

In a nonstick skillet large enough to accommodate the shrimp in one layer, add the remaining 2 tablespoons of oil and the garlic. Set the skillet over medium heat and cook for about 30 seconds, or just until the garlic sizzles. (Start by heating the garlic and oil at the same time in a cold pan to prevent the garlic from burning.)

Add the shrimp in one layer. Cook for 1 to 2 minutes on each side, or until the shrimp is opaque in the center. (Exact cooking time depends on the size of the shrimp.)

Remove the pan from the heat and sprinkle with the paprika. Stir in the remaining 2 tablespoons of the lemon juice and the parsley. Turn the shrimp to coat it well in the lemony, garlicky oil.

In two shallow bowls, divide the cauliflower rice. Top each with half the shrimp and garnish with slices of avocado. Serve warm or at room temperature.

Melt butter on medium heat in a medium sized saucepan. Add the sliced leeks and gently cook until completely softened, about 8 to 10 minutes.

While the leeks are cooking, place cauliflower florets in a steamer basket in a saucepan over an inch of water. Bring water to a boil, cover, and steam the cauliflower for 3 to 4 minutes.

The steaming should just take the rawness out of the cauliflower, but not cook it so much that it is tender. You want the cauliflower at this stage to be al dente. Remove strainer and cauliflower from hot pan and set aside.

Add 2 tablespoons of flour to the leeks and butter. Stir and let cook for a minute or two. Slowly add the milk, stirring as you add it to break up any lumps. Bring to a low simmer and continue to stir as the sauce thickens.

Once the sauce is thick enough to coat the back of a spoon, stir in 3 ounces of the shredded cheese (reserving the rest of the cheese for the topping), the thyme, nutmeg, and salt.

Spread a teaspoon of butter over the insides of a 2-quart gratin dish. Place the lightly steamed cauliflower florets in an even layer in the dish. Pour the leek and cheese sauce over the cauliflower. Top with remaining cheese.

Bake for 25 minutes.

While the gratin is baking, melt 1 tablespoon of butter in a small sauté pan on medium high heat. Add the fresh breadcrumbs and toast in the melted butter for 4 to 5 minutes, until lightly browned. Sprinkle with 1/4 teaspoon of salt, and a sprinkling of pepper. Remove from heat.

After the gratin has baked for 25 minutes, remove it from the oven. Sprinkle toasted breadcrumbs over the top and return to the oven. Bake for 5 more minutes.

Place a large pot of salted water (2 quarts of water, 1 tablespoon salt) on to the stove to boil. While the water is heating, continue with the recipe.

Place the bacon pieces in a large sauté pan on medium heat. Cook until lightly browned and much of the fat rendered, about 5 to 6 minutes. Remove the bacon from the pan to a bowl, retaining the fat in the pan.

While the bacon in step 2 is rendering, brown the panko in a separate skillet on medium high heat, stirring occasionally. When most of the panko is browned, remove from heat and place in a bowl. Stir in 2 tablespoons of olive oil, 3/4 teaspoon salt, 1/8 teaspoon of pepper, the parsley and thyme. Set aside.

Increase the heat to medium high. You'll want about a tablespoon to a tablespoon and a half of fat in the pan. If your bacon has not yielded that much fat, then add some olive oil to the pan. Add the sliced red onion. Cook until lightly browned, about 4 to 5 minutes. Add the garlic and cook an minute more.

Remove the onions and garlic from the pan, adding them to the bowl with the bacon.

Add 2 more tablespoons of olive oil to the pan and heat on high heat. Add the cauliflower florets and toss to coat with the olive oil. Brown on high heat for 5 minutes, and then lower the heat, cover, and cook for 5 more minutes, or until the cauliflower florets are cooked through and tender.

About the same time that you start cooking the cauliflower, add the pasta to the boiling pasta water. Cook the pasta at a rolling boil for 8 to 10 minutes, until cooked through, but still a little firm to the bite, al dente. Reserve 1 cup of the pasta water and drain the pasta.

Add the bacon and onions into the pan with the cauliflower. Stir in the pasta, lemon zest, grated Parmesan. Drizzle in another tablespoon of olive oil.

Sprinkle with some of the reserved pasta water to loosen the pasta and cauliflower if it seems a bit dry. Serve topped with toasted seasoned breadcrumbs.

Toast crumbs in a little olive oil in a large skillet on medium high heat until lightly browned. Remove crumbs from skillet and set aside.

Heat 2 Tbsp olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies.

Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove the onions from the pan and set aside.

While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil.

Heat 4 Tbsp olive oil in the skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to taste.

Dissolve tomato paste in 1/2 cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well.

Cook, uncovered, on low heat, until the cauliflower is tender.

Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package's cooking directions. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture.

Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).

Makes great leftovers as the flavors have more time to blend.

Place one rack in the top third of the oven and one rack in the lower third.

Trim away the outer leaves and cut the cauliflower into slices roughly 1/4-inch thick. Some smaller florets will fall away; this is fine.

Spread the cauliflower slices and any florets that have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil. Using your hands, rub the oil into the cauliflower, coating both sides. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roughly chop the onion. On a second baking sheet or in an ovenproof skillet, toss the onions with the remaining 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt.

(Roasting the cauliflower and onions on separate pans will give them more space and help them roast better.)

Place the cauliflower on the lower rack of the oven and the onions on the top rack. Roast for 25 to 30 minutes, until both are tender and golden. Flip the cauliflower once during roasting; stir the onions occasionally. Remove the onions from the oven if they finish before the cauliflower or start to burn.

Let the vegetables cool slightly in their pans. Break the cauliflower into smaller florets.

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook for 8 to 10 minutes, or until al dente (do not overcook or the pasta will become mushy after baking). Scoop out and reserve 1 cup of the pasta cooking water.

Drain the pasta in a colander.

Return the drained pasta to the pot and immediately stir in 1/2 cup of Parmesan while the pasta is still hot. Once the cheese has melted and absorbed into the pasta a little, stir in the milk.

Add the roasted cauliflower and onion, lemon zest, thyme and Gouda, and stir well. Taste and add more salt and pepper, if you like. If the mixture seems dry, add a little pasta cooking water, a tablespoon at a time.

Transfer to a 3- or 4-quart baking dish.

Place the crackers in a zip-top bag and crush with a rolling pin until coarsely crumbled.

In a bowl, mix the crushed crackers with 2 tablespoons Parmesan, the melted butter and parsley. Sprinkle this evenly over the pasta.

Bake for 35 to 40 minutes, or until the pasta is hot and the top is golden.

Leftovers can be refrigerated for up to 5 days and reheated in a microwave or a warm oven.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in their package, or a ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.

3. Beat the eggs in a bowl, add the hot sauce and cauliflower, and toss well to coat.

3. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 15 minutes, then flip and bake another 10-15 minutes, until crisp all around.

4. To make the honey sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

5. To make the creamy wing sauce. Combine all ingredients in a glass jar. Season with salt and pepper. If needed, thin with milk or water.

6. Drizzle the warm honey sauce over the cauliflower. Add the herbs. If the sauce thickens, warm for 5 seconds in the microwave. Serve with the wing sauce for dipping. Enjoy!

1. Preheat the oven to 425° F.

2. On a baking sheet, tossed together the cauliflower, olive oil, paprika, cumin, cardamom, turmeric, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Bake 15 minutes, toss and bake another 15 minutes, until lightly charred.

3. To make the zhug. Combine all ingredients in a food processor or blender. Pulse until finely chopped. If the sauce is too thick, add water, 1 tablespoon at a time to thin. Taste and add more salt as needed.

4. To assemble, stuff/spread each pita with zhug, then lettuce, roasted cauliflower, and red onion. Drizzle over more zhug. Add tahini and harissa, if desired (recipes in notes).

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl add the Panko.

3. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 15 minutes, then switch the oven to broil and broil until crisp, 2-3 minutes.

4. Meanwhile, whisk together the corn starch and 2 tablespoons water.

5. Heat a large skillet over medium heat. Add the oil, garlic, ginger, and chili flakes. Cook 1-2 minutes. Add the orange juice, tamari/soy sauce, rice vinegar, and honey. Bring to a boil, then whisk in the cornstarch and cook until slightly thickened. Remove from the heat. Toss the cauliflower with the sauce.

6. Serve the cauliflower and sauce over steamed rice with sesame seeds and green onions.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.

3. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 20-25 minutes, turning the cauliflower halfway through cooking.

4. Meanwhile, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. Pour the sauce over the cauliflower, gently tossing to coat. Return to the oven for 5 minutes.

5. To make the tahini ranch, combine everything in a bowl, whisking in 1/4 to 1/2 cup water to thin the dressing. Taste and season with salt and pepper.

6. Serve the cauliflower with extra buffalo sauce and tahini ranch on the side for dipping. Enjoy!

1. Preheat the oven to 450° F.

2. Stand the cauliflower on its stem, cut them in to 1½ inch slices. Place on a baking sheet and rub with olive oil.

3. In a bowl, combine the thyme, oregano, paprika, garlic, and onion powder. Sprinkle over the cauliflower, then season with salt and pepper. Bake 15 minutes.

4. Remove from the oven and spoon over the marinara sauce. Top with equal amounts of the cheeses and then the pepperoni. Bake 5 minutes, then switch the oven to broil and broil 1-2 minutes, until the cheese is melted.

5. Top with fresh basil. Enjoy!

1. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano, and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes.

2. Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.

1. Preheat oven to 425° F.

2. On a baking sheet, combine the cauliflower, 1/3 cup olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.

3. Meanwhile, make the herb salad. In a bowl, combine the herbs, nuts/seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt.

4. To serve, arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil. Eat warm and enjoy!!

PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.

STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.

Place cauliflower chunks in a food processor and pulse until broken down into pieces the size of rice grains.

Heat olive oil in a skillet over medium heat; add cauliflower "rice," salt, and pepper. Cover the skillet and cook until heated through, 3 to 5 minutes. Remove the lid and fluff with a fork.

Cook the gnocchi according to package directions. Set aside.

Heat the butter over high heat in a large nonstick skillet. Add cauliflower, shallot, and cooked gnocchi; let it sit for a few minutes and then stir and repeat. You want the cauliflower and gnocchi to get browned, and the shallots to get soft.

Add in the cream, orange juice, red pepper flakes, and salt. Simmer for just a minute or two until desired consistency is reached – everything should be coated in a silky light sauce.

Serve immediately topped with fresh chives and orange zest. OH MY GOODNESS.

Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)

Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.

Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam – this ensures that the gnocchi will finish cooking through the inside.

Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground (see picture).

Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

Serve in tacos, burritos, quesadillas, bowls, and the like!

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.

Cook cauliflower on the preheated grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on the grill until tender, about 20 minutes.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.

Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.

Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.

Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Roast the cauliflower: Toss the cauliflower with the avocado oil, cumin, garam masala, curry powder, smoked paprika, and salt. Roast at 425 / 20 minutes in the air fryer, or 425 / 30 minutes in the oven until nice and roasty and golden.

Make the mint sauce: Blitz everything up until it’s nice and smooth. I like to really blend this one so it’s less chunky and more of a smooth green sauce.

Butter sauce time: Add butter sauce and chickpeas to a large skillet. Smash the chickpeas lightly with a potato masher to give a more interesting texture if you want (I do want). Add cauliflower back in.

Serve: Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!

Marinate Chicken: Place chicken, buffalo sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper in a bowl or bag. Place in the fridge to marinate for 30 minutes to 2 hours.

Cook Rice: Cook rice according to package directions.

Roast Cauliflower: Place cauliflower rice on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast at 425 degrees for 20-30 minutes until partially browned and a little roasty. Add roasted cauliflower rice to cooked rice. (Optional: season with garlic powder, lemon juice, parsley, or parmesan.)

Cook Chicken: Heat a grill pan over high heat. Add a little olive oil if needed, then add the marinated chicken pieces, discarding extra marinade. Cook for a few minutes on each side until nice and browned, and no longer pink on the inside. Remove from the pan and let rest for a few minutes.

Serve: Slice chicken and serve with a scoop of cauliflower rice. Top with sliced cucumber and tomato and a dollop of dill dip or ranch dressing. Yum!

Lightly oil a large roasting pan or baking sheet, or line with aluminum foil.

Place the cauliflower florets in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.

Simply Recipes / Mihaela Kozaric Sebrek

Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper.

Simply Recipes / Mihaela Kozaric Sebrek

Roast the cauliflower at 400°F (205°C), uncovered, for 25 to 30 minutes, or until the tops are lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.

Simply Recipes / Mihaela Kozaric Sebrek

Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.

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Simply Recipes / Mihaela Kozaric Sebrek

Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.

Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.

Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.

Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

Gather all ingredients.

Melt butter in a saucepan over medium heat; add flour and whisk continuously until mixture turns golden and forms a smooth paste.

Add milk and stir with a wooden spoon until mixture thickens, about 3 to 5 minutes.

Add Cheddar cheese and stir until cheese is melted, about 2 to 3 minutes more.

Season with salt and pepper. Serve and enjoy!

Preheat oven to 350 degrees F (175 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl.

Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese.

Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.

Grate cauliflower into a microwave-safe bowl using a fine grater. Chop any remaining pieces too small to grate and add to the bowl.

Cook in the microwave until cauliflower is soft and tender, 4 to 6 minutes. Pour into a clean dish towel and let cool enough to handle, 15 to 20 minutes.

Wrap the towel around cauliflower and squeeze out as much liquid as possible; the drier, the better.

Combine squeezed cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl until well combined. Scoop evenly into the prepared muffin cups. Pat down cauliflower mixture with the back of a spoon, making it compact.

Bake in the preheated oven until crust is golden brown, about 15 minutes. Remove from the oven and spoon pizza sauce evenly onto each crust. Top with remaining 1 1/2 cups mozzarella cheese.

Return to the oven and bake until cheese is melted and golden brown, about 15 minutes. Let pizza bites sit in the pan for 5 minutes before removing to a wire rack to cool for 10 minutes. Remove parchment paper from the bottoms and arrange bites on a platter.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.

Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.

Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

Preheat the oven to 450 degrees F (230 degrees C).

Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.

Roast in the preheated oven until browned, about 25 minutes.

Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.

Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.

Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.

Preheat the oven to 450 degrees F (230 degrees C).

Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.

Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.

Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.

Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.

Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.

Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated.

Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.

In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.

Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.

Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.

Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Gather the ingredients.

Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with heavy-duty aluminum foil.

Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.

Broil in the preheated oven until browned, 20 to 30 minutes.

Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes.

Purée soup with an immersion blender until smooth.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Place cauliflower onto a cutting board with stem-side facing up; cut vertically into 4 evenly thick steaks. Arrange steaks onto the prepared baking sheet. Drizzle olive oil over steaks; season with garlic powder, salt, and black pepper.

Roast in the preheated oven for 20 minutes, flip with a spatula, and continue to roast until soft in the middle and darkening around edges, about 15 minutes more.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place cauliflower into a food processor; blend until finely ground.

Cook cauliflower, water, and salt in a large skillet over medium-high heat until fragrant and most of the water is evaporated, 5 to 6 minutes. Cool completely.

Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove excess moisture. You should have about 1 1/2 cups cauliflower pulp.

Stir together cauliflower pulp, egg, goat cheese, Parmigiano-Reggiano cheese, and cayenne pepper in a large bowl to form a soft dough. Gather into a ball and place in the center of the prepared baking sheet. Press dough into a circle, about 1/4-inch thick.

Bake in the preheated oven until golden brown, about 40 minutes. Cool and turn crust over before topping.

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.

Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny.

Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet.

Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside.

Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth.

Brush hot sauce mixture over each cauliflower piece, repeating until all is used.

Return to the oven and bake until cauliflower is browned, about 10 minutes. Let cool for 10 to 15 minutes before serving.

Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.

Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.

Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture.

Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining olive oil mixture.

Continue roasting until tender and golden, 15 to 20 minutes more.

Serve and enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.

Bake in the preheated oven until tender and lightly browned, about 30 minutes.

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.

Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.

Gather all ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.

Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.

Refrigerate salad and allow to chill before serving.

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.

In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Gather all ingredients. Place a steamer insert into a saucepan; fill with water just below the bottom of the steamer.

Bring water to a boil; add cauliflower, cover, and steam until tender, about 10 minutes.

Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

Transfer 1/2 of the cauliflower to a food processor; cover and blend on high.

Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in cooked garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Serve and enjoy!

Gather all ingredients.

Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.

Combine olive oil and garlic in a large resealable bag. Add cauliflower, seal the bag, and toss until cauliflower is coated. Pour into the prepared casserole dish and season with salt and pepper.

Roast in the preheated oven for 25 minutes, stirring halfway through.

Remove from the oven and turn on the broiler.

Sprinkle Parmesan cheese and parsley over the cauliflower.

Return to the oven and broil until golden brown, 3 to 5 minutes.

Serve hot and enjoy!

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C).

Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a baking pan.

Roast in preheated oven for about 15 minutes, turn cauliflower, and continue roasting until soft, about 10 minutes more.

Sprinkle Parmesan cheese over cauliflower to serve.

Process cauliflower in a food processor finely minced; transfer to a large bowl.

Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.

Heat enough olive oil to cover the bottom of a frying pan over medium heat.

Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

Tofu: Preheat the oven to 450. Toss the tofu, olive oil, soy sauce, and cornstarch together. Arrange on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring halfway through.

Cauliflower: Run the florets through the food processor, in batches, until they reach a rice-like consistency.

Fried “Rice”: Heat your olive oil over medium heat. Add the garlic, ginger, peas, and carrots. When it’s really sizzling, add the cauliflower, soy sauce, and Sriracha. Saute for just a minute or two, until the cauliflower barely softens.

Egg: Make a well in the middle of the hot pan. Add sesame oil and eggs, and gently pull the eggs around in the center with a spatula to make scrambled eggs. Once cooked, stir the scrambled eggs in with the fried rice.

Done: Serve it up, top with more Sriracha and green onions, and live your best life.