Type what you have

Ingredients

• ✓ cauliflower
• olive oil cooking spray
• olive oil
• onion
• garlic
• water
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.
4. 4 Broil in the preheated oven until browned, 20 to 30 minutes.
5. 5 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.
6. 6 Purée soup with an immersion blender until smooth.

By estkay

Ingredients

• ✓ cauliflower
• chicken soup base
• chickpea
• curry powder
• coconut milk
• cilantro
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cauliflower
• salt
• butter
• onion
• garlic
• vegetable broth
• nutmeg
• milk
• cheddar cheese
• black pepper

Instructions

1. 1 Cut cauliflower heads into florets.
2. 2 Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
3. 3 Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
4. 4 Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

By Maryanne

Ingredients

• ✓ cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• parsley
• cheddar cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ cauliflower
• shallot
• garlic
• olive oil
• chicken broth
• water
• thyme
• bay leaf
• heavy cream
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
3. 3 Roast in the preheated oven until golden and tender, about 30 minutes.
4. 4 Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
5. 5 Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.

By TOZENUF

Ingredients

• ✓ cauliflower
• olive oil
• garlic
• chicken broth
• cayenne pepper
• salt
• black pepper
• asparagus
• nasturtium petal
• asparagus tip

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

By John Mitzewich

Ingredients

• ✓ cauliflower
• olive oil
• yellow onion
• garlic
• green bell pepper
• onion powder
• salt
• black pepper
• chicken stock
• cheddar cheese
• half and half
• turkey bacon
• mustard
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Ingredients

• ✓ cauliflower
• butter
• onion
• garlic
• potato
• carrot
• chicken broth
• milk
• salt
• black pepper
• nutmeg
• sherry
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
4. 4 Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.
5. 5 Purée soup with an immersion blender until smooth.
6. 6 Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
7. 7 Garnish with parsley and enjoy!

By Vivien

Ingredients

• ✓ cauliflower
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• russet potato
• salt
• milk
• baby clam
• lemon zest
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ cauliflower
• olive oil
• chicken breast
• onion
• garlic
• carrot
• broccoli
• celery
• tomato
• chicken broth
• spinach
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2. 2 To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3. 3 Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

By Stephanie

Ingredients

• ✓ cauliflower
• olive oil
• onion
• butter
• sugar
• garlic
• ginger
• turmeric
• saffron
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• sea scallop

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cauliflower
• olive oil
• onion
• celery
• garlic
• salt
• russet potato
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• breadcrumb
• parmesan cheese
• flat-leaf parsley
• lemon zest

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich

Ingredients

• ✓ cauliflower
• olive oil
• carrot
• cabbage
• leek
• garlic
• tomato
• tomato paste
• water
• milk
• light cream
• butter
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
2. 2 Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. 3 Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

By Danny Waters

Ingredients

• ✓ cauliflower
• goat cheese
• black pepper

Instructions

1. 1 Place cauliflower florets into a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
2. 2 Cover the bowl loosely with waxed paper or a paper towel. Steam in the microwave on high until tender, 4 to 5 minutes; drain.
3. 3 Place drained cauliflower into a food processor with goat cheese; purée until completely smooth. Season with black pepper.

By serSanFran

Ingredients

• ✓ cauliflower
• butter
• salt

Instructions

1. 1 Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain, reserving 1 cup cooking liquid.
2. 2 Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

By Nicholio

Ingredients

• ✓ cauliflower
• olive oil
• garlic salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk olive oil and garlic salt together in a large bowl; add cauliflower and toss to completely coat. Spread cauliflower onto a baking sheet.
3. 3 Bake in the preheated oven until golden and tender, 15 to 18 minutes.

By Meg Mitchell

Ingredients

• ✓ cauliflower
• olive oil
• steak rub
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Remove all green leaves and stems from the core of the cauliflowers. Trim core but do not remove the core as it helps hold the cauliflower steaks together. Cut cauliflower lengthwise into 1/2 inch thick slices.
3. 3 Rub both sides of cauliflower slices with olive oil and steak rub. Set cauliflower slices onto a baking sheet.
4. 4 Roast in the preheated oven for 30 minutes. Flip cauliflower steaks and roast until lightly browned and cooked through, 15 more minutes. Sprinkle with chopped parsley before serving.

By CookingWithShelia

Ingredients

• ✓ cauliflower
• buffalo wing sauce
• ranch dressing mix
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Combine cauliflower, Buffalo sauce, ranch mix, and oil together in a large bowl.
3. 3 Fold an extra-long sheet of aluminum foil in half to make a double-layer sheet; place cauliflower mixture in the center. Pull two opposite edges of the foil over cauliflower, overlapping each other. Fold the remaining two edges in to create a packet. Don't seal the packet too tightly; leave some room for the steam to expand.
4. 4 Cook on the preheated grill until cauliflower is tender, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• olive oil
• brown sugar
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
3. 3 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.

By ziola1039

Ingredients

• ✓ cauliflower
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place cauliflower in a large bowl. Drizzle with olive oil; season with salt and black pepper and toss to evenly coat.
3. 3 Cook florets on the preheated grill until golden brown, 10 to 15 minutes, flipping every 2 minutes.

By oceanica

Ingredients

• ✓ cauliflower
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
3. 3 Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ cauliflower
• olive oil
• salt
• black pepper

Instructions

1. 1 Place cauliflower chunks in a food processor and pulse until broken down into pieces the size of rice grains.
2. 2 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.

By Lauren S

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
• cooking spray
• avocado oil
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
2. 2 Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
3. 3 Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
4. 4 Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
5. 5 Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
6. 6 Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

By Dana Sterling

Ingredients

• ✓ cauliflower
• butter
• mayonnaise
• mustard
• parmesan cheese

Instructions

1. 1 Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
4. 4 Bake in the preheated oven uncovered, for about 30 minutes, or until cheese is brown.

By Bea Gassman

Ingredients

• ✓ cauliflower
• cheddar cheese
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain, then arrange cauliflower in a small casserole dish.
3. 3 Combine Cheddar cheese, cream, salt, and pepper in a bowl. Cover cauliflower with cheese mixture.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By Natasha Titanov

Ingredients

• ✓ cauliflower
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 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.
3. 3 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.

By SPetrocelly

Ingredients

• ✓ cauliflower
• olive oil
• brown sugar
• salt
• curry powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
2. 2 Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until the mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet.
3. 3 Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ cauliflower
• water
• mayonnaise
• parmesan cheese
• garlic
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F).
2. 2 Cut off leaves and bottom core from cauliflower. Place in a shallow microwave-safe baking dish and add about 1-inch water.
3. 3 Microwave on high for 8 minutes. Drain.
4. 4 Stir together mayonnaise, Parmesan cheese, and garlic in a small bowl until combined. Spread all over cauliflower.
5. 5 Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives to serve.

By Kathy K

Ingredients

• ✓ cauliflower
• all-purpose flour
• egg
• baking powder
• salad dressing mix
• olive oil

Instructions

1. 1 Process cauliflower in a food processor finely minced; transfer to a large bowl.
2. 2 Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
3. 3 Heat enough olive oil to cover the bottom of a frying pan over medium heat.
4. 4 Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

By BETTYCOOK