Cauliflower is having an identity crisis and we completely support it. Chefs and home cooks are exploring this vegetable staple’s chameleon-like attributes by challenging it in desserts, flash-frying it, pureeing the veg into sauces, and even serving it as “steak.”
Cauliflower is basically a blank canvas when it comes to texture and flavor. Its crisp, light texture and neutrality provides seasonings with a sturdy surface. Super versatile, cauliflower’s sweet and slightly nutty flavor make it much easier to manipulate than vegetables with a stronger flavor, like kale and brussels sprouts. When puréed, cauliflower florets present a super creamy texture suitable for soups, sauces and even cream substitutions. Don’t let this cabbage cousin’s blandness fool you – this veggie stacks up to other high-vita superfoods. It’s rich in Vitamin C, folate and sulforaphane, a compound that may protect against cancer.
Make some room for the new darling of side dishes by reading below for unexpected ways to use this vegetable:
- Lightly bread cauli and fry it to transform the raw cauliflower into a sweet, caramelized side dish. Serve it with a yogurt-based sauce or a spiced aioli.
- Puree the veg to make sauces. Try adding it into cheesy or creamy pasta sauces, or serve a harissa and cauliflower sauce (yep, just blend, season and serve) with meats.
- Saute cauliflower with your favorite spice and crushed cashews for a hearty side.
- Check out this recipe for a cauliflower pizza crust.
- Potato substitutes: try mashing up cauliflower instead of potatoes, make latkes substituting half the potatoes, and make a cauliflower gratin.
- Try this grown-up mac and cheese recipe showcasing our new fave.
- Chop up some roasted florets and toss them into your salad for a fun crunch.