Type what you have

Ingredients

• ✓ cauliflower
• cheddar cheese
• parmesan cheese
• egg
• cayenne pepper
• salt
• butter

Instructions

1. 1 Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
2. 2 Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
3. 3 Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

By Juska

Ingredients

• ✓ cauliflower
• cooking spray
• pork sausage
• red bell pepper
• sweet onion
• egg
• milk
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray or butter.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Reserve grease in the pan; place sausage into the prepared dish.
3. 3 Cook and stir cauliflower rice in the bacon grease over medium heat, actively stirring, until most of the moisture has been removed, 3 to 4 minutes. Place cauliflower in the casserole dish; mix in bell pepper and onion.
4. 4 Whisk eggs in a bowl with milk, 1/4 cup Cheddar cheese, salt, and pepper. Pour egg mixture over ingredients in the casserole dish; do not mix.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Add remaining cheese on top and continue to bake until melted, 3 to 4 minutes.

By Kashmandoo

Ingredients

• ✓ cauliflower
• coconut oil
• olive oil
• onion
• garlic
• cottage cheese
• egg white
• hot pepper sauce
• parsley
• oregano
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
2. 2 Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
3. 3 Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
4. 4 Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.

By LusciousMuffins

Ingredients

• ✓ cauliflower
• broccoli
• carrot
• cooking spray
• egg
• cheddar cheese
• half-and-half
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
3. 3 Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
4. 4 Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
5. 5 Bake in the preheated oven until eggs are set, about 35 minutes.

By thedailygourmet

Ingredients

• ✓ cauliflower
• ham
• egg
• cheddar cheese
• all-purpose flour
• green onion
• olive oil
• black pepper
• cooking spray

Instructions

1. 1 Mix cauliflower, ham, egg, Cheddar cheese, flour, green onions, oil, and pepper together in a large bowl until evenly combined.
2. 2 Set waffle iron to the highest heat setting and spray both griddles with nonstick spray. Spoon 1 cup of the cauliflower mixture into the center of the waffle iron. Keep the rest of the batter refrigerated. Close lid and cook for 10 minutes. Gently remove the waffle using a spatula and fork. Cook remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• turkey bacon
• butter
• red bell pepper
• green onion
• egg white
• water
• oregano
• black pepper
• garlic powder
• mozzarella cheese
• mushroom stem
• mushroom piece
• parmesan cheese
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes; break into bite-size pieces.
3. 3 Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
4. 4 Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until set, about 40 minutes.

By slattekm

Ingredients

• ✓ cauliflower
• cooking spray
• onion
• zucchini
• water
• egg white
• garlic powder
• cayenne pepper
• salt
• black pepper
• pepperjack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Coat a skillet with cooking spray and place over medium heat; cook and stir onion and zucchini until tender, 5 to 10 minutes.
3. 3 Place cauliflower in a microwave-safe bowl and add water; cook in microwave until cauliflower is tender, about 3 minutes. Drain water.
4. 4 Whisk egg whites, garlic powder, cayenne pepper, salt, and pepper together in a bowl; add zucchini-onion mixture, cauliflower, and pepperjack cheese. Pour egg mixture into a 10-inch round pan.
5. 5 Bake in the preheated oven until quiche is set in the middle, about 25 minutes.

By MEKANIOD

Ingredients

• ✓ cauliflower
• mushroom
• green onion
• egg
• half-and-half
• butter
• all-purpose flour
• parmesan cheese
• turmeric
• salt
• black pepper
• curry powder
• paprika

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 tender, 5 to 7 minutes. Cool to room temperature.
3. 3 Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
4. 4 Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
5. 5 Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
6. 6 Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
7. 7 Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

By Christmas

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

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
• canola oil
• cumin seed
• caraway seed
• red onion
• garlic
• potato
• red chili powder
• turmeric
• salt
• cilantro

Instructions

1. 1 Heat oil in a skillet over medium heat. Add cumin and caraway seeds; cook until they begin to pop and oil bubbles, 1 to 2 minutes. Add onion and garlic; cook and stir until onion is soft and translucent, 5 to 10 minutes.
2. 2 Stir in cauliflower and potato until coated with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
3. 3 Cover skillet; cook over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

By sugarFiend

Ingredients

• ✓ cauliflower
• water
• basmati rice
• pork chop
• curry powder
• salt
• black pepper
• olive oil
• all-purpose flour
• chicken broth
• buttermilk
• apple chutney
• green onion

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, 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 just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.
3. 3 Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. 4 Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. 5 Stir in cauliflower and ½ green onions; cook until heated through.
6. 6 Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.

By Scott Koeneman

Ingredients

• ✓ cauliflower
• butter
• garlic
• cumin
• coriander
• garam masala
• turmeric
• ginger
• cayenne pepper
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
2. 2 Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
3. 3 Remove skillet from heat and add lime wedges and cilantro.

By Ryan Feagin

Ingredients

• ✓ cauliflower
• chickpea flour
• garlic
• salt
• coriander
• turmeric
• chili powder
• garam masala
• water
• oil
• onion

Instructions

1. 1 Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
2. 2 Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
3. 3 While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
4. 4 Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

By veggigoddess

Ingredients

• ✓ cauliflower
• vegetable oil
• mustard seed
• asafoetida powder
• cumin seed
• turmeric
• green pepper
• roma tomato
• ginger root
• potato
• white sugar
• salt

Instructions

1. 1 Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
2. 2 Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

By Manisha Pandit

Ingredients

• ✓ cauliflower
• olive oil
• carrot
• water
• vegetable bouillon
• coconut milk
• red lentil
• garlic powder
• onion flake
• curry powder
• paprika
• turmeric
• cumin
• kale

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
2. 2 Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
3. 3 Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

By Hedz

Ingredients

• ✓ cauliflower
• onion
• coriander seed
• cumin seed
• olive oil
• red wine vinegar
• curry powder
• garlic
• paprika
• chili powder
• cumin
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
3. 3 Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
4. 4 Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
5. 5 Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

By CurriedGrasshopper

Ingredients

• ✓ cauliflower
• vegetable oil
• cumin seed
• garlic
• ginger
• potato
• turmeric
• paprika
• cumin
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. 2 Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

By SHAHZADI

Ingredients

• ✓ cauliflower
• vegetable oil
• potato
• onion
• garlic
• curry powder
• ground ginger
• red lentil
• tomato
• vegetable stock
• malt vinegar
• mango chutney
• salt
• pepper
• parsley

Instructions

1. 1 Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

By DARKSTORM406

Ingredients

• ✓ cauliflower
• vegetable oil
• onion
• garlic
• tomato
• tomato sauce
• curry powder
• coriander
• turmeric
• cumin
• cayenne pepper
• cream cheese
• salt
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
2. 2 Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
3. 3 Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

By joycecook

Ingredients

• ✓ cauliflower
• vegetable oil
• onion
• coriander
• garlic
• cayenne pepper
• ginger
• cumin
• turmeric
• tomato
• vegetable broth
• salt
• black pepper
• spinach

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Add onions and cauliflower; cook and stir until slightly softened, about 3 minutes. Add coriander, garlic, cayenne pepper, ginger, cumin, and turmeric; stir to coat.
2. 2 Stir in tomatoes and vegetable broth; season with salt and black pepper. Bring to a boil, cover, and reduce heat. Simmer until flavors blended, about 8 minutes. Stir in spinach until begins to wilt. Cover and simmer until spinach completely wilted and cauliflower tender, 8 to 10 minutes.

By Remsha

Ingredients

• ✓ cauliflower
• onion
• chicken breast
• butter
• garlic
• carrot
• potato
• curry powder
• turmeric
• red chile flake
• ground ginger
• salt
• black pepper
• chicken stock
• all-purpose flour

Instructions

1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

By Liz McMahon

Ingredients

• ✓ cauliflower
• vegetable oil
• cumin seed
• onion
• serrano chile pepper
• ginger
• coriander
• turmeric
• cayenne pepper
• garam masala
• paprika
• baking potato
• salt
• lemon juice

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add cumin seeds; cook until turn golden brown and begin to pop, a few seconds; reduce heat to medium. Add onion; cook until lightly browned. Stir in serrano chiles and ginger paste; cook 1 minute. Season with coriander, turmeric, cayenne pepper, garam masala, and paprika; cook until fragrant, 30 seconds.
2. 2 Add potatoes and salt to the pot; cover and cook for 5 to 7 minutes. Add cauliflower; cover and steam in its own juices until tender, about 20 minutes. Stir in lemon juice. Add remaining 1 tablespoon oil around edges of the pot. Increase heat to medium-high; cook until browned, 3 to 5 minutes, stirring gently to avoid mashing cauliflower.

By LUNACITY