Type what you have

Ingredients

• ✓ cauliflower
• water
• lime
• cilantro
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ cauliflower
• carrot
• plum tomato
• onion
• cilantro
• lime
• salt
• avocado

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 for 7 minutes. Cool, then finely chop.
2. 2 Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.

By Lourdes Gutierrez

Ingredients

• ✓ cauliflower
• olive oil
• garlic
• herb seasoning
• salt
• black pepper
• red onion
• red bell pepper
• black olive
• balsamic vinegar
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2. 2 Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3. 3 Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4. 4 Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5. 5 Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

By Bibi

Ingredients

• ✓ cauliflower
• olive oil
• lime juice
• chili powder
• cumin
• salt
• garlic powder
• chickpea
• sour cream
• cilantro
• lime juice
• sriracha
• salt
• corn tortilla

Instructions

1. 1 Preheat an air fryer to 370 degrees F (190 degrees C).
2. 2 Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.
3. 3 Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.
4. 4 Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.
5. 5 Spoon cauliflower mixture into corn tortillas and top with sauce.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• water
• olive oil
• black bean
• corn
• onion
• onion powder
• garlic powder
• cajun seasoning
• paprika
• cumin
• whole wheat tortilla
• taco sauce
• flaxseed meal
• nutritional yeast
• tomato
• dark leafy green

Instructions

1. 1 Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
2. 2 Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
3. 3 Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

By Julie Weigand

Ingredients

• ✓ cauliflower
• lime juice
• red pepper
• baby corn
• button mushroom
• black soybean
• bay leaf
• black pepper
• cumin
• seasoned salt
• garlic powder
• cayenne pepper
• garlic
• sweet onion
• celery
• chicken breast
• chicken broth
• water

Instructions

1. 1 Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
2. 2 Remove chicken and shred with 2 forks.
3. 3 Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

By Allrecipes Member

Ingredients

• ✓ cauliflower
• cooking spray
• ground beef
• chili powder
• onion powder
• garlic powder
• cumin
• coriander
• salt
• black pepper
• egg
• heavy cream
• olive oil
• onion
• tomato paste
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.
2. 2 Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
3. 3 Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
4. 4 Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
5. 5 Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.

By Brenda Venable

Ingredients

• ✓ cauliflower
• guacamole
• preservative
• sugar
• tomato salsa
• lime zest
• ghee
• water
• olive oil
• onion
• green bell pepper
• red pepper
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• coriander
• cumin
• chipotle chile
• lime
• olive oil
• orange juice
• cilantro

Instructions

1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

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 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
• 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
• 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
• 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
• 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
• water
• onion
• mushroom
• havarti cheese

Instructions

1. 1 Cut cauliflower into 3 or 4 'steaks'. Remove the stem and leaves from each 'steak' using a sharp knife; reserve the florets that have fallen off while slicing steaks.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook cauliflower 'steaks' in the hot oil until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; saute onion until fragrant, about 2 minutes. Add mushrooms and saute until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Arrange cauliflower 'steaks' and florets on a baking sheet; top with onion-mushroom mixture and Havarti cheese.
6. 6 Broil in the preheated oven until cheese is melted and bubbling, 2 to 3 minutes.

By Tia

Ingredients

• ✓ cauliflower
• olive oil
• butter
• garlic
• caper
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
3. 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
4. 4 Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
5. 5 Spoon brown butter over the roasted cauliflower and serve.

By France Cevallos

Ingredients

• ✓ cauliflower
• chicken broth
• cream cheese
• sour cream
• butter
• ranch dressing mix

Instructions

1. 1 Place cauliflower on a trivet in a multi-functional pressure cooker (such as Instant Pot®). Add chicken broth; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 While pressure is releasing, mix cream cheese, sour cream, butter, and ranch dressing mix together in a small bowl.
4. 4 Transfer cauliflower to a large bowl. Add cream cheese mixture and toss to combine. Puree with an immersion blender until smooth and creamy.

By CHOppingTheCarbs

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
• 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
• ranch dressing
• sour cream
• margarine
• cheddar cheese
• bacon bits

Instructions

1. 1 Place cauliflower in a large pot and cover with lightly salted water; bring to a boil. Reduce heat and simmer until it falls apart when pressed with a fork, 12 to 15 minutes. Drain.
2. 2 Pour cauliflower into a bowl with ranch dressing, sour cream, and margarine. Beat with an electric mixer until desired consistency is achieved.
3. 3 Top with Cheddar cheese and bacon bits.

By Whitney Hannah

Ingredients

• ✓ cauliflower
• celery
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• mozzarella cheese

Instructions

1. 1 Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese.
2. 2 Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• water
• chipotle cooking sauce
• recaito
• tomato paste
• garlic powder

Instructions

1. 1 Pulse cauliflower in a blender until it is broken up and looks like rice.
2. 2 Combine cauliflower 'rice' and water in a nonstick pan or cast iron skillet; saute over medium heat until slightly browned and softened, 5 to 8 minutes. Stir in chipotle sauce, recaito, tomato paste, and garlic powder. Cook, stirring occasionally, until liquid reduces and mixture thickens, about 20 minutes.

By Kristen Flowers

Ingredients

• ✓ cauliflower
• cream cheese
• milk
• parmesan cheese
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the 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 fork-tender, 5 to 8 minutes.
3. 3 Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
4. 4 Mix bread crumbs and melted butter together in a small bowl.
5. 5 Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
6. 6 Bake in the preheated oven until bubbly and browned, about 20 minutes.

By jentrue

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