Recipes with Cauliflower

Cauliflower salad is delicious both hot and cold. It's perfect for everyday meal and a celebratory dinner. Sweet and sour tastes are perfectly combined!

Cauliflower makes a perfect substitute for golden chicken wings in this healthier version of an all-time favorite. You get that unique balance of crispness, sweetness, tanginess, and spice in a sticky, finger-licking glaze. Buffalo wings are an ideal snack for any time of the day, having all the goodness of less fat but with more fiber. Fans of this American cocktail classic will love this indulgence without guilt. Cauliflower may be our star for now, but other foods would serve just as well. These could include zucchini sticks, onion rings, green tomato slices, eggplant wedges and mushroom pieces. Actually, any sturdy vegetables that can be fried are suitable. Using the same batter and glaze from this recipe, prepare a large platter of assorted meat and vegetables for your next party. This secret of the dish is its crisp and flavorful beer batter. Don’t settle for a batter that is dense and soggy. Equal parts of all-purpose flour and cornstarch give your cauliflower a good crispness after soaking up all those delicious flavors from the glaze. The dark lager gives the batter a distinct flavor while making it light and airy. As for the glaze, different blends are popular but my favorite is Sir Racha. In fact, I use this for most recipes where hot sauce is called for. I even use sesame oil in place of butter whenever I get a craving for something Asian, and finish off with a sprinkling of spring onions and sesame seeds. Be creative! These cauliflower buffalo bites team up well with your favorite dip, whether it’s garlic, aioli, blue cheese, mayo, or even the good old tartar sauce. Time to get those napkins dirty!

Mushroom ragout is a healthy and hearty dish that is ideal for a busy weekday night. It is light, completely vegetarian, and full of flavors! We used brown mushrooms in this mushroom ragout recipe, but you are welcome to substitute them with any kind of mushrooms available, a mixture of different kinds can be even more interesting! Feel free to experiment! Mushrooms tend to absorb a lot of flavor while they cook, so by adding sun-dried tomatoes, spring onions and spices while cooking them you will add more taste to the final dish. You can try to experiment and add other kinds of vegetables to this mushroom ragout, but since this recipe already calls for a decent amount of cauliflower, we decided to keep accent on the mushroomy taste and not overwhelm the dish with other flavors. A good way to enjoy mushroom ragout is on top of a bowl of polenta (an Italian dish made from ground cornmeal). lightened up by cauliflower rice, which makes this dish even healthier and richer in nutrients! You can cook polenta using plain water, but suggest using chicken or vegetable broth instead (depending on your vegetarian preferences) as it will infuse the dish with lots of flavor. For this recipe, we added riced cauliflower to polenta and the broth to cook all ingredients together. The cauliflower flavors don’t overwhelm the polenta, but rather add more pleasant texture and vibe. The turmeric adds the yellow color and it’s inflammation friendly, so we definitely recommend keeping it part of the recipe. The melted butter and cheese add richness and help make the dish taste delicious. Don’t forget to finish the cauliflower polenta with some Parmesan cheese, it makes the dish creamier and adds a nice salty bite.