Type what you have

Ingredients

• ✓ cauliflower
• olive oil
• garlic
• sweet onion
• basil
• black pepper
• tomato

Instructions

1. 1 Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

By impellizzeri kitchen

Ingredients

• ✓ cauliflower
• red onion
• salad dressing
• grape tomato
• artichoke heart
• kalamata olive
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• red bell pepper
• red onion
• dill
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ cauliflower
• mushroom
• garlic
• red onion
• red bell pepper
• yellow bell pepper
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
3. 3 Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

By gonefishn

Ingredients

• ✓ cauliflower
• broccoli
• romanesco cauliflower
• lemon
• olive oil
• garlic
• oregano
• salt
• black pepper
• green olive
• black olive
• pickled sweet pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2. 2 Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3. 3 Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4. 4 Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5. 5 Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

By linacavezza

Ingredients

• ✓ cauliflower
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• bell pepper
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ cauliflower
• celery
• olive oil
• onion
• garlic
• tomato
• sage
• salt
• black pepper
• chicken broth
• linguine pasta
• parmesan cheese

Instructions

1. 1 Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
2. 2 Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
4. 4 Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

By Seth Kolloen

Ingredients

• ✓ cauliflower
• olive oil
• onion
• garlic
• vegetable broth
• multigrain spaghetti
• parmesan cheese
• water
• black pepper
• broccoli floret
• red bell pepper
• basil
• lemon juice
• lemon zest

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.
3. 3 Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
4. 4 Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.

By Caitlyn Diimig, RD

Ingredients

• ✓ cauliflower
• green bell pepper
• red bell pepper
• jalapeno pepper
• celery
• carrot
• onion
• salt
• green olive
• pimento
• garlic
• oregano
• red pepper flake
• black pepper
• vinegar
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
3. 3 Drain salty water; rinse vegetables and set aside.
4. 4 Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.

By PHONETEK

Ingredients

• ✓ cauliflower
• mayonnaise
• olive oil
• balsamic vinegar
• lemon juice
• dijon mustard
• garlic
• salt
• black pepper
• artichoke heart
• cherry tomato
• black olive
• green olive
• green bell pepper
• genoa salami
• asiago cheese
• prosciutto
• basil

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 barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
2. 2 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.
3. 3 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.
4. 4 Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

By Bibi

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

Instructions

1. 1 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking.
4. 4 Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water.
5. 5 Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• olive oil
• taco seasoning

Instructions

1. 1 Preheat the oven to 380 degrees F (190 degrees C).
2. 2 Toss cauliflower with olive oil and taco seasoning in a bowl until well combined. Transfer to the air fryer basket.
3. 3 Air-fry cauliflower for 7 minutes. If you like your cauliflower extra crispy, air-fry for an additional 7 to 8 minutes. If your florets are small, keep an eye on them, otherwise they may burn.

By thedailygourmet

Ingredients

• ✓ cauliflower
• alfredo sauce
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
3. 3 Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

By Sue Cantrell

Ingredients

• ✓ cauliflower
• cream cheese
• garlic
• seasoned salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ cauliflower
• cream of chicken soup
• mayonnaise
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
2. 2 Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.

By Allrecipes Member

Ingredients

• ✓ cauliflower
• mayonnaise
• dijon mustard
• cheddar cheese

Instructions

1. 1 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.
2. 2 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.

By gail

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
• mayonnaise
• plain greek yogurt
• curry powder

Instructions

1. 1 Core cauliflower, leaving enough core that it remains whole.
2. 2 Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
3. 3 Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
4. 4 Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
5. 5 Cut in quarters and serve.

By Griz

Ingredients

• ✓ cauliflower
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Place cauliflower in a pot and cover with water; bring to a boil. Cook until tender, about 10 minutes. Drain.
2. 2 Return drained cauliflower to the pot. Add butter, garlic, salt, and pepper. Mash with a potato masher until smooth and the consistency is similar to mashed potatoes.

By Erika Cormier

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
• grill seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk olive oil and grill seasoning together in a small bowl until smooth.
3. 3 Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half. Cut 1-inch-thick "steaks" out of each half.
4. 4 Brush each side with the seasoned oil. Grill for 6 minutes. Flip over and grill for 6 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• sour cream
• cheddar cheese
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch casserole dish.
2. 2 Break cauliflower into florets, place in large covered saucepan and steam until tender.
3. 3 Place cauliflower in casserole dish; gently stir in sour cream and cheese.
4. 4 In a saute pan over medium heat, melt butter; add bread crumbs and evenly coat.
5. 5 Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.

By Naomi

Ingredients

• ✓ cauliflower
• cheddar cheese
• sour cream
• cream cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
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 very tender, about 5 minutes.
3. 3 Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese, sour cream, cream cheese, and Parmesan cheese and mix thoroughly. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.
4. 4 Bake in preheated oven until hot and bubbling, 20 to 25 minutes. Remove cover and continue baking until the top is browned, about 10 minutes more.

By Rachel Meytin

Ingredients

• ✓ cauliflower
• ground beef
• tomato sauce
• bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

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
• 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
• onion
• garlic
• olive oil
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
3. 3 Cook in the preheated oven until lightly browned, 35 to 45 minutes.

By henderdeb

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