Cauliflower is a versatile vegetable that has found its way into almost every aisle at the grocery store from frozen to fresh. It’s fat free, cholesterol free, and very low in sodium. It’s high in vitamin C and good source of folate too. It’s become a well-known steak substitute, rice alternative and appetizer. With a few easy modifications, it can go from side dish to main in an instant. Cauliflower can be easily prepared 5 different ways:
Roast the florets or roast it whole. Trim the leaves and blanch it whole in hot water for 10 minutes. Place it on a baking sheet and spray with non-stick cooking spray. Add any other seasonings desired and roast it at 400 degrees for 1 1/2 - 2 hours until it’s evenly charred and easily pierced with a fork. If you are pressed for time you can slice it into steaks, season and roast it at 400 degrees for 30 minutes or so.
Use your leftover roasted cauliflower and make Cauliflower Soup with Scallops - you can puree it in a blender or use an immersion stick blender.
Steam your trimmed and rinsed cauliflower until tender then mash away! Cauliflower Mashed Potatoes (or Mock Mashed Potatoes) will be a hit!
Not sure how to “rice’ cauliflower? With a food processor or blender, slowly add chunks of trimmed and rinsed cauliflower through the top and let the food processor or blender work its magic. You can also use a box grater and grate a large chunk of cauliflower by hand. Next, try our Cauliflower and Corn Salad!
Riced cauliflower has SO many uses! Craving Pizza? Cauliflower Pizza to the rescue! It’s a great gluten-free option that’s as easy to top as it is to bake.
Another great use for riced cauliflower - Cauliflower Stuffing, a great substitute for traditional stuffing.
Want to find the perfect Cauliflower? Avoid any brown spots and spread out leaves. You want firm, creamy white curds and bright green leaves. Your local store will even have a variety of pre-made or pre-cut cauliflower items for extra convenience.