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FACT: Cauliflower is basically the swiss-army knife of foods.

Everything Cauliflower Biscuits


serving time5 biscuits


  • Butter, for greasing pan

  • 3 cups store-bought riced cauliflower

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon fresh ground black pepper

  • 1 large egg, lightly beaten

  • 1/3 cup buttermilk

  • 5 teaspoons “Everything But the Bagel Sesame Seasoning Blend”

  • To serve:

  • Cream cheese

  • Sliced avocado

  • Sliced tomato

  • Thinly sliced cucumber

  • Dill


  1. Preheat oven to 400 degrees.

  2. Grease a baking sheet or cast-iron pan with butter. Alternatively, line with parchment paper.

  3. In the bowl of a food processor fitted with the blade attachment, add the cauliflower and pulse until the consistency resembles couscous. Pour into a medium mixing bowl. Add the flour, baking powder, salt, garlic powder, onion powder and black pepper. Mix with a fork to thoroughly combine and incorporate the cauliflower. Add the egg and buttermilk, again mixing until completely combined and smooth.

  4. Using a 1/2 cup measuring cup or ice cream scoop, drop 5 biscuits onto the greased pan, leaving about 1 inch between each.

  5. Sprinkle the top of each with 1 teaspoon of everything seasoning. Bake in the center of the oven for 40 minutes until golden brown and baked through. Cool for 20 minutes.

  6. Slice in half and dress with cream cheese, avocado, tomato and cucumber. Season with a sprinkle of everything seasoning. Top with dill.

Everything Cauliflower Biscuits

Loaded Baked Cauliflower


serving time4


  • 4 cups riced cauliflower

  • 3/4 cup whole milk

  • 3 tablespoons unsalted butter

  • 1 sprig fresh thyme

  • 1 small clove garlic, smashed

  • 1 fresh bay leaf

  • 1/2 cup cream cheese (optional)

  • For topping:

  • 1 1/3 cups shredded cheddar cheese

  • 3/4 cup sour cream

  • 8 strips applewood-smoked bacon, cooked and chopped

  • 4 tablespoons chopped chives

  • Kosher salt

  • Fresh ground black pepper


  1. Set an oven rack in upper third, and preheat to 400 degrees. Grease 4 small baking dishes.

  2. In a large pot over medium heat, add the cauliflower, milk, butter, thyme, garlic and bay leaf. Bring to a simmer, or until you see gentle bubbles forming around the perimeter – do not boil. Cook for 10 minutes to soften the cauliflower. Turn off the heat, cover and steam for an additional 10 minutes. Remove the lid and cool to room temperature. Remove the bay leaf and thyme.

  3. Carefully pour the cauliflower into a blender or into the bowl of a food processor fitted with the blade attachment. For a creamier texture, add the cream cheese. Puree on low speed and gradually increase to high until completely smooth.

  4. Spoon one cup of the puree into each baking dish. Bake for 15 minutes. Remove from the oven.

  5. Top each with 1/3 cup of cheese, 3 tablespoons sour cream, bacon and chives. Season with salt and pepper.

Loaded Baked Cauliflower

Korean Fried Cauliflower


serving time6 to 8


  • 3 quarts canola oil, for frying

  • 1 (2.5-pound) head cauliflower, trimmed and cut into bite-sized florets

  • 3 large egg whites

  • 2 tablespoons gochujang

  • For the batter:

  • 2/3 cup cornstarch

  • 1/2 cup all-purpose flour

  • 2 teaspoons kosher salt

  • 1 teaspoon gochugaru (Korean red pepper seasoning), plus additional for garnish

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground black pepper

  • For serving:

  • 1/2 cup store-bought Korean BBQ sauce

  • 2 green onions, thinly sliced (light and dark green parts only)

  • 1 tablespoon black sesame seeds

  • 1/2 teaspoon gochugaru


  1. In a large, heavy-bottomed pot over medium heat, heat the oil to 350 degrees.

  2. In a large mixing bowl, whisk together the egg whites and gochujang until incorporated and frothy. Add the cauliflower florets and toss to evenly coat. Set aside.

  3. In another medium mixing bowl, whisk together the cornstarch, flour, salt, gochugaru, onion powder, garlic powder, ground ginger and black pepper.

  4. In batches, add the cauliflower to the seasoned flour mixture. Shake off the excess and fry for 5 to 7 minutes. Remove from the oil onto a cooling rack. Continue dredging and frying the remaining cauliflower.

  5. In a large bowl, toss the fried cauliflower in the BBQ sauce. Place in a serving bowl. Garnish with green onions, sesame seeds and gochugaru.

Korean Fried Cauliflower

Cauli Mac-'n'-Cheese


serving time8 to 10


  • 1 (2.5-pound) head cauliflower, cut into florets

  • For the Mornay sauce:

  • 3 tablespoons unsalted butter

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika, plus 1/4 teaspoon for top

  • 1/2 teaspoon mustard powder

  • 1/4 teaspoon fresh ground black pepper

  • 1/4 cup all-purpose flour

  • 2 cups whole milk, at room temperature

  • 3 cups shredded cheddar cheese, divided


  1. Set oven rack in upper third, and preheat to 375 degrees.

  2. Blanch the cauliflower florets: Bring a large pot of salted water to a boil over high heat. Carefully drop the cauliflower into the water. Cook for 3 minutes. Remove and immediately put into a large bowl of ice water to fully cool. Remove from the ice water into a colander. Allow all excess water to drain and then pat dry with a towel. Roughly chop the cauliflower and place into a bowl. Set aside.

  3. To make the Mornay sauce: In a medium pot over medium heat, melt the butter. Add the salt, garlic powder, paprika, mustard powder and black pepper. Whisk vigorously to incorporate and toast the spices. Add the flour and continue to whisk. Cook for 1 minute. Slowly add the milk while continuing to whisk, removing any lumps. Cook for 5 minutes until the sauce thickens. Reduce the heat to low and add 2 cups cheese. Stir to combine. Turn off the heat. Add the cauliflower and stir to incorporate. Season to taste.

  4. Grease an 8x8-inch baking dish with butter. Add half of the cheesy cauliflower. Top with 1/2 cup of remaining cheese. Add the rest of the cauliflower and top with the last 1/2 cup cheese. Sprinkle paprika on top.

  5. Bake for 25 to 30 minutes until the cheese is melted and bubbling. Remove from the oven. Set aside to cool for 10 minutes before serving.

Cauli Mac-'n'-Cheese

Cauliflower Gnocchi


serving time4


  • For gnocchi:

  • 1 (1-pound) russet potato

  • 5 cups riced cauliflower

  • 2 cups water

  • 1 teaspoon kosher salt, plus 1/2 teaspoon

  • 2/3 cup all-purpose flour, plus 1/3 cup for dusting

  • 1/3 cup grated Parmesan cheese

  • 1/4 teaspoon fresh ground black pepper

  • For serving:

  • Marinara sauce

  • Drizzle of extra-virgin olive oil

  • Freshly grated Parmesan cheese

  • Basil leaves, chopped


  1. Preheat oven to 350 degrees.

  2. Prick the potato all over with a knife or fork. Place onto a baking sheet and bake for 1 hour until tender. Cool the potato enough to handle and peel off the skin. Scoop the flesh into a bowl and set aside.

  3. In a large saute pan, add the riced cauliflower, water and 1 teaspoon salt. Bring to a boil and cook for 10 minutes until softened. Strain the cauliflower. Then, using clean kitchen towels, squeeze out any residual water. Into the bowl of a food processor fitted with the blade attachment, add the cauliflower, potato and cheese. Pulse to incorporate. Add the flour, remaining 1/2 teaspoon salt and black pepper. Pulse until fully combined and a dough ball starts to form. Don’t over-process or the dough will be gummy.

  4. Turn the dough out onto a clean, floured surface. Knead for 3 to 5 minutes and shape into a ball. Cut the dough into quarters and then again into eighth’s. Take one piece and roll it into a rope, approximately 8-inches long by 1/2 inch wide. Cut the rope into 1/2-inch pieces.

  5. Roll each piece over the back tines of a fork. Place the gnocchi onto a floured sheet tray. Roll the remaining dough.

  6. Bring a large pot of salted water to a boil over medium-high heat. Carefully add the gnocchi and cook for 2 to 3 minutes until the gnocchi float to the surface. Remove with a spider or slotted spoon.

  7. To serve, toss with tomato sauce. Drizzle with olive oil. Garnish with grated Parmesan cheese and basil.

Cauliflower Gnocchi

Sheet Pan Cauliflower Nachos


serving time4 to 6


  • 1 (2.5-pound) cauliflower, leaves removed with core remaining intact

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons Chile-Lime Seasoning Blend (from Trader Joe’s), or Tajin

  • 1 cup shredded chicken

  • 1/2 cup sweet corn kernels, drained, rinsed and dried

  • 1/2 cup black beans, drained, rinsed and dried

  • 1/2 cup sliced black olives, drained and dried

  • 1 1/2 cups shredded Mexican-style cheese blend

  • 2 tablespoons canned fire-roasted, diced green chiles

  • 1 tomato, seeded and diced

  • 3 tablespoons crema

  • 1 handful cilantro leaves and tender stems

  • Pico de gallo

  • Diced avocado or guacamole


  1. Set oven rack in upper third, and preheat to 425 degrees.

  2. To cut the cauliflower: Cut the head of cauliflower crosswise into 1/2-inch-thick steaks. Trim excess stem and then cut the steaks into triangular tortilla chips. (There will be an accumulation of cauliflower bits that won’t work for these nachos, but don’t let them go to waste — save for a cauliflower soup or mash!)

  3. Put cauliflower “chips” onto a half sheet pan lined with aluminum foil. Drizzle with olive oil and sprinkle the Chile-Lime seasoning. With clean hands, gently toss until evenly coated and then arrange in a single, even layer. Roast for 20 minutes, until slightly golden, tender but still crunchy. Remove from the oven.

  4. Evenly spread the toppings: chicken, corn, black beans, olives, cheese and chiles.

  5. Return to the oven for 5 minutes to heat and melt the cheese.

  6. Remove from the oven. Sprinkle with tomato. Drizzle crema all over. Top with cilantro.

Sheet Pan Cauliflower Nachos

Cauliflower Breakfast Waffle


serving time5 to 6


  • For the waffle batter:

  • 3 cups store-bought riced cauliflower

  • 1/2 cup all-purpose flour

  • 1/2 cup shredded Swiss or Gruyere cheese

  • 2 green onions, light green & dark green parts only, thinly sliced, plus 2 additional for garnish

  • 1 teaspoon kosher salt, plus additional for garnish

  • 1/2 teaspoon fresh ground black pepper, plus additional for garnish

  • 1/2 teaspoon paprika, plus additional for garnish

  • 3/4 cup buttermilk

  • 2 large eggs, beaten

  • Vegetable oil cooking spray

  • For topping:

  • Fried egg

  • 6 slices center-cut applewood-smoked bacon, cooked and coarsely chopped

  • 2 green onions, thinly sliced

  • Salt & pepper, to taste

  • Paprika, to taste


  1. Preheat a waffle iron on medium heat.

  2. In a large mixing bowl, add all ingredients except cooking spray. Stir until thoroughly combined.

  3. Grease heated waffle iron with vegetable oil cooking spray. Drop a level 1/2 cup of batter onto the bottom and evenly spread to the edges. Cook for 5 minutes. Carefully remove with an offset spatula and place on a cooling rack. Repeat with remaining batter.

  4. Enjoy waffles with desired toppings.

Cauliflower Breakfast Waffle




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