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How to Cook Cauliflower Guide With Recipes



Cauliflower is easy to cook, so why not roast a whole bunch? That way, you can have a tasty dinner and prep two more unique dinners while you're at it. Roasted cauliflower effortlessly transforms into a cheesy casserole and a creamy soup. It only takes a few extra minutes of prep but it'll save you time and effort during the busy week.


Game Plan

Prep Time: 1 1/2 hours



  1. Prep three large heads-worth of roasted cauliflower and garlic. Roast the first two pans at once, omitting the parmesan. Roast the third head of cauliflower (topping with parmesan) for your prep day dinner.

  2. Serve the parmesan cauliflower and store the rest in the refrigerator in two portions.

  3. Organize the ingredients for dinners 2 and 3 so they are easy to put together during the weeknight rush.


Prep Day Chicken Thighs and Cauliflower

While the last pan of cauliflower roasts, crisp the skin of these chicken thighs on the stovetop. The two recipes cook at the same temperature, making it easy to get dinner on the table in a timely manner. Serve both with a quick, homemade chimichurri sauce.


The Spruce / Molly Watson 

Getting Dinner on the Table

  • Make the chimichurri while the cauliflower roasts in the oven and refrigerate until dinnertime.

  • After sliding the cauliflower in the oven, brown the chicken on the stovetop. Slide it in the oven to finish cooking about 20 minutes before the cauliflower is done roasting.


Cauliflower and Cheese Casserole Dinner

Time: 30 minutes


Make this creamy, comforting cauliflower and cheese casserole recipe using one head's worth of leftover cauliflower. It's a filling main dish, like mac and cheese but without the mac. Serve it with green beans or sauteed zucchini.


The Spruce / Diana Rattray 

Getting Dinner on the Table

  • Add the roasted garlic for extra flavor.

  • Make the green beans or zucchini while the casserole bakes in the oven.

  • This casserole can be made gluten-free by substituting gluten-free breadcrumbs or cracker crumbs.

  • Get ahead on prep day: This dish can be prepared and assembled, except for the crumbs, up to a few days ahead. When ready to serve, cover with crumbs and add 10 minutes to the cook time.


Cauliflower Soup Dinner

Time: 20 minutes


Use the remaining leftover cauliflower and roasted garlic to make this creamy soup. Thanks to your prep work, it only takes a few minutes to throw together. Serve with a hearty side like this spinach salad with warm bacon dressing and store-bought crusty bread.


The Spruce / Diana Rattray 

Getting Dinner on the Table

  • Use the remaining roasted cauliflower for the soup. Include the roasted garlic, too. It will get blended up with the soup for a mild garlic flavor.

  • Skip to step 6 in the recipe and add the onion and spices before simmering.

  • While the soup cooks, fry the bacon and assemble the salad. If you don't have fresh figs, use sliced pears instead.



We like cauliflower so much we often snack on it plain and raw. Crunch crunch crunch. Most people, we've learned, prefer this strongly flavored cruciferous vegetable at least somewhat cooked. Fair enough. We like it prepared plenty of different ways. Find some delicious ways to cook up cauliflower below.

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.

We've also been known to dip cauliflower florets in a spicy chickpea flour batter before baking them, creating a light cauliflower pakora.

Breaded and fried cauliflower are, indeed, tasty. We tend to keep things on the healthier side, though, by combining finely chopped steamed cauliflower with egg, flour, and salt to create fritters we can then pan-fry. See how to make fried cauliflower with this cauliflower fritter recipe.

Taking a fork to well-cooked mashed cauliflower turns this sharp cruciferous specimen into the zesty big sister of comparatively ho-hum mashed potatoes.

We 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 we add a bit more flavor, as with this garlic parmesan roasted cauliflower or this spicy roasted cauliflower.

Cauliflower adds a rich texture to puréed soups. If you love cauliflower, this soup creamy cauliflower soup is a natural favorite. Want more kick? Try this curried cauliflower soup instead.

There is more than one way to steam cauliflower. We can think of three right off the top of our head: in a pan, in a steamer basket, and in a microwave.

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.

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. Stir cauliflower in to make delicious and healthy meals.


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