Type what you have

Ingredients

• ✓ cauliflower
• chickpea flour
• potato
• water
• red onion
• salt
• garlic
• curry powder
• coriander
• cayenne pepper
• cumin
• cooking spray

Instructions

1. 1 Mix together cauliflower, chickpea flour, potatoes, water, red onion, salt, garlic, curry powder, coriander, cayenne pepper, and cumin in a large bowl until well combined. Set batter aside to rest for 10 minutes.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C). Grease the basket of the air fryer with cooking spray.
3. 3 Spoon 2 tablespoons batter into the prepared basket and flatten. Repeat this as many times as the basket space allows without the pakoras touching. Mist the top of each pakora with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip and cook for 8 more minutes. Transfer pakoras to a paper towel-lined plate. Repeat steps 3 and 4 with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• dressing
• mayonnaise
• bacon bit
• parmesan cheese

Instructions

1. 1 Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
2. 2 Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

By Kathy

Ingredients

• ✓ cauliflower
• oil
• egg
• milk
• cracker crumb

Instructions

1. 1 Bring a pan of lightly salted water to a boil. Place cauliflower in boiling water and cook until tender, 5 to 8 minutes. Remove from heat, drain, and cool.
2. 2 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
3. 3 Whisk together egg and milk in a small bowl. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
4. 4 Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

By MARY A PUTMAN

Ingredients

• ✓ cauliflower
• mozzarella cheese
• parmesan cheese
• egg
• salt
• black pepper
• garlic powder
• onion powder
• pizza sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.
2. 2 Grate cauliflower into a microwave-safe bowl using a fine grater. Chop any remaining pieces too small to grate and add to the bowl.
3. 3 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.
4. 4 Wrap the towel around cauliflower and squeeze out as much liquid as possible; the drier, the better.
5. 5 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.
6. 6 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.
7. 7 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.

By A Day In the Kitchen

Ingredients

• ✓ cauliflower
• salt
• olive oil
• egg
• garlic
• black pepper
• oregano
• cayenne pepper
• cheddar cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Cut cauliflower into medium-sized florets. Working in batches, pulse florets in a food processor until texture resembles rice grains. Transfer to a large pot and sprinkle with kosher salt. Cook and stir over medium-high heat until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
2. 2 Working in batches, transfer cauliflower to a clean cotton towel. Bring up the sides, twist the towel, and squeeze out as much liquid as possible. For this recipe, you'll need about 3 1/2 cups cooked, squeeze-dried cauliflower.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing the ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
4. 4 Crack eggs into a large mixing bowl. Add garlic, black pepper, oregano, and cayenne pepper; whisk together until combined. Transfer cauliflower to the mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano; mix thoroughly. Transfer to the prepared baking dish. Tamp down and smooth out evenly.
5. 5 Bake in the preheated oven until deep golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.
7. 7 Lift chilled cauliflower out of the pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1-inch wide. Arrange fries on the prepared mat, so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until deeply browned, 20 to 25 minutes. Allow to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ cauliflower
• onion
• garlic
• vegetable stock
• coconut milk
• curry paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
3. 3 Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By ACARROLL3

Ingredients

• ✓ cauliflower
• cheesecloth
• egg
• ranch salad dressing mix
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and a strainer with cheesecloth; set aside.
2. 2 Place riced cauliflower in a microwave-safe bowl. Cover the bowl and heat in the microwave for 3 to 4 minutes. Transfer to the prepared strainer and allow to cool for 15 minutes. Gather the edges of the cheesecloth, twist, and squeeze moisture out of cooled cauliflower.
3. 3 Combine cauliflower, egg, ranch mix, and cayenne pepper in a large bowl; mix well. Stir in Parmesan cheese until incorporated.
4. 4 Use a small cookie scoop to portion cauliflower mixture onto the prepared cookie sheet. Flatten with a small rolling pin, a cup, or your hand to about 1/16-inch thickness. (The thinner the dough, the crispier the cracker.)
5. 5 Bake crackers in the preheated oven for 10 minutes. Flip, then continue baking for 10 more minutes. Cool crackers on a wire rack.

By My Hot Southern Mess

Ingredients

• ✓ cauliflower
• crescent roll dough
• cream cheese
• mayonnaise
• basil
• garlic powder
• broccoli
• carrot
• salad seasoning mix

Instructions

1. 1 Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
2. 2 In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

By Staci Mondell

Ingredients

• ✓ cauliflower
• tempura batter mix
• water
• hoisin sauce
• sesame oil
• rice vinegar
• soy sauce
• sesame seed
• garlic powder
• vegetable oil

Instructions

1. 1 Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
2. 2 Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
3. 3 Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
4. 4 Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
5. 5 Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
6. 6 Serve with hoisin mixture drizzled on top, or on the side for dipping.

By Bustercluck

Ingredients

• ✓ cauliflower
• salt
• black pepper
• garlic
• olive oil
• skim milk
• cheddar cheese
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss cauliflower, garlic, salt, and pepper together in a large bowl. Pour cauliflower onto a large sheet of aluminum foil and wrap tightly; place on a baking sheet.
3. 3 Bake in the preheated oven until cauliflower is tender, 45 to 55 minutes. Transfer cauliflower mixture to a bowl and mash to desired consistency.
4. 4 Mix olive oil and milk into mashed cauliflower mixture. Drop cauliflower mixture by the spoonful into muffin cups and top with Cheddar cheese and red pepper flakes.
5. 5 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cool for 2 minutes before removing from the pan.

By ladanams

Ingredients

• ✓ cauliflower
• vegetable oil
• celery
• leek
• onion
• garlic
• chicken broth
• baking potato
• sherry
• white pepper
• black pepper
• salt
• milk
• heavy cream
• stilton cheese
• parsley

Instructions

1. 1 Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
2. 2 Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
3. 3 Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
4. 4 Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.

By Sean Semone

Ingredients

• ✓ cauliflower
• cooking spray
• mayonnaise
• bread crumb
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Place mayonnaise in a large zip-top bag. Add cauliflower; seal bag and shake to coat.
3. 3 Combine bread crumbs and Parmesan cheese in another large zip-top bag. Add 1/2 of the coated cauliflower; seal bag and shake to coat. Spread in a single layer on the prepared baking sheet. Repeat with remaining cauliflower and bread crumb mixture.
4. 4 Bake in the preheated until tender and golden brown, about 35 minutes.

By Karen Gallinetti

Ingredients

• ✓ cauliflower
• carrot
• green bell pepper
• onion
• cucumber
• celery
• broccoli floret
• sugar
• white vinegar
• worcestershire sauce
• black pepper
• yellow mustard
• salt
• vegetable oil
• tomato soup

Instructions

1. 1 Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
2. 2 Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

By KBOVER

Ingredients

• ✓ cauliflower
• cumin
• all-purpose flour
• egg
• garlic
• cumin
• tomato paste
• salt
• milk
• vegetable oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
2. 2 Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until batter is smooth; thin with milk as needed.
3. 3 Heat oil in a deep skillet to 350 degrees F (175 degrees C).
4. 4 Dip cauliflower florets in batter; fry battered cauliflower in hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Marmar

Ingredients

• ✓ cauliflower
• bread crumb
• parmesan cheese
• egg
• egg white
• onion
• parsley
• salt
• black pepper
• canola oil cooking spray

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 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 3 minutes. Drain and cool until easily handled.
3. 3 Chop cauliflower finely until it is the size of rice grains.
4. 4 Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray.
5. 5 Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

By voochkoo

Ingredients

• ✓ cauliflower
• butter
• olive oil
• leek
• garlic
• vegetable broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ cauliflower
• buffalo wing sauce
• butter
• honey
• all-purpose flour
• cornstarch
• garlic powder
• seasoned salt
• paprika
• buffalo wing sauce

Instructions

1. 1 Combine hot sauce, butter, and honey in a large bowl; whisk until well combined. Add cauliflower florets and stir until well coated.
2. 2 Combine flour, cornstarch, garlic powder, seasoning salt, and paprika in a separate bowl, stirring well. Gradually sprinkle the flour mixture over the cauliflower florets, tossing until all florets are coated.
3. 3 Preheat the air fryer to 390 degrees F (195 degrees C). Spray the fryer basket with olive oil spray or line with a parchment liner.
4. 4 Transfer cauliflower florets to the air fryer basket in a single layer, making sure not to overcrowd the basket, so they'll crisp up and not turn soggy.
5. 5 Air fry for 10 to 15 minutes, shaking the basket several times until the florets are lightly browned. They should be crispy, but not overcooked or mushy. You may have to cook in batches depending on the size of your air fryer. Time may vary depending on the size and brand of your air fryer.
6. 6 Give the cauliflower a light drizzle of buffalo wing sauce when they come out of the air fryer, if desired. Serve with your choice of a creamy dipping sauce.

By lutzflcat

Ingredients

• ✓ cauliflower
• olive oil cooking spray
• water
• gluten-free baking flour
• garlic powder
• salt
• black pepper
• butter
• hot pepper sauce
• honey

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny.
3. 3 Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside.
5. 5 Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth.
6. 6 Brush hot sauce mixture over each cauliflower piece, repeating until all is used.
7. 7 Return to the oven and bake until cauliflower is browned, about 10 minutes. Let cool for 10 to 15 minutes before serving.

By ddmama

Ingredients

• ✓ cauliflower
• cream cheese
• salami
• green olive
• red pepper
• carrot
• celery
• hot pepper
• provolone cheese
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
3. 3 Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

By Saveur

Ingredients

• ✓ cauliflower
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• radish
• green bell pepper
• red bell pepper
• yellow bell pepper
• broccoli
• carrot
• celery

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Ingredients

• ✓ cauliflower
• chickpea
• blackberry
• almond
• pepperoni
• salami
• pita chip
• wheat cracker
• cucumber
• red bell pepper
• carrot
• red grape
• cherry tomato
• cheddar cheese
• kalamata olive
• hummus
• pickled okra
• artichoke heart
• red pepper flakes
• black pepper
• dill weed
• garlic
• greek seasoning
• lemon juice
• greek yogurt
• cream cheese
• feta cheese

Instructions

1. 1 Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.
2. 2 Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.
3. 3 Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• broccoli
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ cauliflower
• cream of mushroom soup
• processed cheese
• cheddar cheese
• curry powder

Instructions

1. 1 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, 2 to 6 minutes.
2. 2 Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
3. 3 Mix steamed cauliflower into the cheese sauce and toss until coated.

By Jeannette

Ingredients

• ✓ cauliflower
• potato
• olive oil
• cumin seed
• tomato
• onion
• salt
• curry powder

Instructions

1. 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

By vburrito

Ingredients

• ✓ cauliflower
• olive oil
• garam masala
• salt
• potato
• yellow onion
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle vegetables with oil mixture and toss to coat; spread onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

By France Cevallos

Ingredients

• ✓ cauliflower
• vegetable oil
• mustard seed
• baking potato
• salt
• turmeric
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ cauliflower
• green pea
• potato
• tomato
• water
• cumin
• curry powder
• turmeric
• chili powder

Instructions

1. 1 Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
2. 2 Cook on Low until vegetables are tender, 5 to 6 hours.

By Anniesails

Ingredients

• ✓ cauliflower
• vegetable oil
• turmeric
• onion
• tomato
• garlic powder
• garam masala
• salt
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. 2 Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. 3 Bake the cauliflower for 30 minutes.
4. 4 While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5. 5 Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

By Hetal

Ingredients

• ✓ cauliflower
• vegetable oil
• curry powder
• salt
• potato
• carrot
• pea
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix oil, curry powder, and salt together in a small bowl.
3. 3 Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.

By Aliza Finley

Ingredients

• ✓ cauliflower
• chicken broth
• onion
• broccoli
• curry powder
• chicken bouillon granules
• salt
• pepper
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman