7 Essential Cauliflower Recipes Everyone Should Know (2024)

Cauliflower seems to lend itself to pureed soups better than almost any other vegetable, and, this winning take on the dish is one of the best we've tried. It's thickened with potatoes and just a splash of cream, so it tastes silky without being overwhelmingly rich. The all-occasion soup works well served with some crusty bread as the first course at a dinner party—or the main on a casual night. You can even serve it ladled onto a plate and topped with fish or shellfish.

Get the recipe: Creamed Cauliflower Soup

We know: Putting the words "cauliflower" and "cake" together seems like it could lead to an enormous letdown. But trust us on this one. Grated Parmesan, onion, herbs and eggs come together nicely in this recipe in a frittata-like creation that's bursting with flavor (and tastes even better the next day). It's great fresh, served cold or at room temperature. And it's appropriate for any meal.

Get the recipe: Cauliflower Cake

Indian cuisine can work wonders with vegetables, and cauliflower is no exception. In this nutritious side, the potentially bland-tasting veg gets a major boost from chili powder, turmeric, garam masala and cayenne pepper. You cook everything on the stove together, then top the dish with chopped, toasted walnuts.

Get the recipe: Indian Spiced Cauliflower

Just as you can turn zucchini into "pasta," it's a snap to transform cauliflower into "rice." All you need is a grater; it does a speedy job of shredding the florets into grain-like bits, which you can then sauté or steam. The bits will cook more quickly than their carb-y counterpart and their mild flavor goes with almost anything you'd serve with rice. This simple recipe pairs the cauliflower with fresh herbs, lemon, apricots and walnuts; but, you can easily swap in alternatives, such as dried cranberries and pistachios.

Get the recipe: Cauliflower "Rice" Salad with Herbs and Dried Fruit

Traditional pureed potatoes are delicious. But pureed cauliflower is even better. When you whip the cruciferous vegetable, it retains some of its texture, but since cauliflower doesn't have as much starch as potatoes do, there's none of the gumminess that sometimes results with overcooked potatoes.

Get the recipe: Whipped Cauliflower

We had no idea cauliflower could be so crunchy until we learned this cooking technique. You put the raw florets into a food processor, along with a handful of pine nuts, and pulse until the mixture is finely chopped. Then, sauté the ingredients with oil and some seasonings for 15 minutes, until golden. Toss the deep-brown crumbs with cooked pasta for a unique and delicious meal.

Get the recipe: Crispy Cauliflower Pasta

Cauliflower has one more trick up its sleeve: It makes a surprisingly brilliant substitute for cheese in baked pastas. When you puree it, it binds the various elements of the dish together with a subtle flavor that goes nicely with shells, or noodles, and peas.

Get the recipe: Baked Macaroni and Peas