Cauliflower gets a bad rap. I’ll admit back in the day when it was only served steamed, cauliflower was not my favorite veggie. But, as it’s become a popular low-carb substitute and there are so many more recipes, cauliflower has become one of my favorites. This week, I’m sharing five different ways to enjoy cauliflower. They’re so good, they’ll convert non-cauliflower lovers too.
“This is a rich, hearty soup that I dreamed up one snowy night during the holidays,” explains Patricia. “Being Italian, we usually do not eat meat on Christmas Eve. So I came up with this soup that my husband and guests just fell in love with it. I have been serving it ever since.”
Patricia developed this recipe for Christmas, but it’s too good to only serve then. It’s hardy for a cold night. A potato masher is used to break down the cooked cauliflower, potato, and onion which makes the soup a bit chunky. Personally, I love the texture. But if you want a smoother soup, give it a few pulses with an immersion blender.
“I only made two cups of this and it was not enough,” reveals Vickey Yott Morrissey (Grayling, MI) of her Spicy Roasted Cauliflower recipe. “My husband is typically not a fan of cauliflower with anything on it but cheese, and thought these were ugly… but he gobbled them up.”
Roasting cauliflower brings out its sweetness. The cauliflower is sprinkled with cayenne pepper, garlic powder, and white cheddar popcorn seasoning before roasting. The spices add just enough savoriness and heat to complement the sweetness. This will be so popular you may want to consider doubling the recipe.
“I made this for my daughter when she was here last time – it was delicious,” says Janice Joy. “So sweet and delicious with the Maui onion and fresh herbs; the cold tomato on top was a nice juxtaposition to the hot quiche.”
Fresh herbs, like parsley, rosemary, and thyme add so much flavor to the recipe. Janice Joy also calls for lavender which is an unusual ingredient (a little goes a long way). The star ingredient, though, is the champagne cheddar cheese. There’s a slightly nutty and fruity flavor that complements everything else.
“My hubby doesn’t care for cauliflower, so I get to make a small casserole dish of this all for myself,” shares Kelly. “This is simply wonderful and when having company, even the kids enjoy it!”
Kelly calls this glorious baked cauliflower – glorious it is!! The cheese sauce is super creamy with a hint of zing from the Dijon mustard. When poured over the cauliflower, this side dish is cheesy and soooo good.
“This pizza is fantastico,” thinks Marion. “It’s actually easier than making your own pizza dough. By using the tubes of spices or fresh herbs that you can pick up in your supermarket, the cauliflower really does become dough.”
Pizza should be a food group for me, and I love that I can now have a healthier version! The spices and cheese add so much flavor, you wouldn’t know you’re eating cauliflower. The key to the crust is to make sure all the moisture is squeezed out of the riced cauliflower. When you do that, the crust gets very crisp. Top with your favorite pizza toppings for a twist on pizza night.
Sneak something cauliflower into your menu with these Blue Ribbon cauliflower recipes. They’re so good they will end up on weekly rotation. Happy Pinching!