Cauliflower can be served crisp-roasted, gently braised, shaved raw or fried until crisp. In this collection, you’ll find ways to pair the vegetable with bright lemon, spiced sauces, savory seasonings and substantial sides. Choose a quick stir-fry, a filling meal with rice or bulgur, or an oven dish with golden-brown edges.
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Main courseIn this Neapolitan classic, cauliflower turns into a soft, creamy sauce for short pasta. Garlic, anchovies and chili add savory depth; a few cauliflower florets are left whole for a little bite.
Side dishCauliflower is slowly cooked in red wine with onion, anchovies, olives and pecorino. The result is tender and savory, with a fragrant sauce you’ll want to mop up with bread.
Side dishFinely chopped cauliflower, soft apricot and fresh herbs come together in a crunchy side dish. Lemon keeps the flavors bright, while toasted sunflower seeds add a nutty crunch to every bite.
Side dishRoasted cauliflower gets a rich, nutty sauce of brown butter, fresh lemon and salty capers. Hazelnuts add a little extra crunch to every bite, while parsley keeps the whole dish light.
Main courseWell-roasted cauliflower, lentils with crisp edges, and a fresh French sauce with egg, mustard, capers, and herbs. A vegetable-forward main course with creamy, tangy, and savory flavors in every bite.