Cauliflower Recipes


Availability: Fall, occasionally (not a regular crop but we do grow it occasionally)

Storage tips: Refrigerate in a plastic bag. Cauliflower should last at least a week.

How to eat: Caulifower comes in many colors besides white! Purple, yellow, green, you name it! Romanesco is a green variety of cauliflower with a distinctive fractal patterning.  They all taste similar and can be used in the same way, too.

Basic cauliflower preparation is to slice off any black specks on the top if there are and to break it into small flowerets (bite size pieces). Cauliflower can be steamed and topped with butter as well as stir-fried with excellent results. To steam, cut cauliflower into small flowerets and put into pan with one inch of water in the bottom. Bring to a boil and steam for 10 minutes or until tender-crisp.

How to preserve: Blanche 3 minutes and freeze in plastic bags.

  • 1 medium-small onion, chopped
  • 4 garlic cloves, minced
  • 1 TBLS ginger root, minced
  • Fresh or dried hot pepper, to taste
  • 1 15 oz can whole or diced tomatoes
  • 1 TBLS olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp black pepper
  • ½ tsp cardamom
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Salt and pepper, to taste
  • 1 medium head cauliflower, chopped
  • 1 ½ - 2 cups broth
  • ½ pound kale, chopped
  • Plain yogurt

Blend onion, garlic, ginger, hot pepper, and tomatoes until well blended. Heat oil in large pot. Sauté onion puree, stirring 5 min. Add spices and stir 5 min. Add cauliflower and kale, coat with sauce, and cook 5 min. Add broth, cover, and cook until tender, 20- 30 min. Garnish with yogurt. 

1 medium head of cauliflower, cut into bite sized florets (about 1 pound)
2-3 slices of fresh ginger root, peeled and minced
1-2 tablespoons fresh hot peppers, minced or substitute cayenne powder to taste
2 tablespoons cilantro, minced
3/4 cup cream (or thin with some milk if desired but won't be a thick)
salt to taste

Bring all ingredients to a boil in large skillet.  Simmer until cauliflower is tender, about 10 minutes.  Lift of lid and simmer away excess liquid making a sauce (if necessary).  Serve hot! 

  • 2 Tablespoons cooking oil
  • 1 onion, chopped
  • 1-4 cloves garlic, minced, to taste
  • 2-4 cups chicken broth (more if needed)
  • 1 lb. potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 med-large head cauliflower, chopped
  • Milk or cream, to taste
  • Salt, pepper, and nutmeg to taste
  • Parmesan cheese, to taste (optional)

Heat oil in large pot. Saute onion until translucent. Add garlic and stir 1 min. Add chicken broth, potatoes, carrots, cauliflower and simmer until all is very tender. Blend. Add milk/cream and seasonings to taste. Add parmesan cheese to bowls at serving. Serve warm.

  • 5 cups broth or water
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 4-6 cups cauliflower florets
  • 2 cups fresh or frozen peas or ½ cup dry split peas/red lentils
  • 1 tsp dried dill or 2 TBLS fresh
  • 1 tsp dried parsley or 2 TBLS fresh
  • 1 tsp dried basil or 2 TBLS fresh
  • ¼tsp dried sage or 1 tsp fresh
  • ¼-1/2 cup fresh cilantro, chopped
  • Butterand/or cream, to taste
  • Salt to taste

Simmer onion, celery, cauliflower, and dried peas/lentils (if using)in brothuntil very tender, about 20-30 min. Add green peas (if using) and herbs and simmer10 min. Puree. Add butter, cream, and salt to taste.

  • Cooking oil
  • 1 lb. potatoes, peeled and cut into
  • 2x1x1” pieces
  • 1.5 pounds cauliflower, cut into florets
  • 1 TBLS minced ginger root
  • Salt, to taste
  • ¼ tsp turmeric
  • ¼ tsp cayenne powder
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • Optional toppings: cilantro, yogurt

Heat oil in large skillet. Add potatoes and stir-fry until golden brown, 10 min. Remove. Add cauliflower and stir-fry until golden brown, 5 min. Add back in potatoes as well as ginger and spices, toss to coat. Add ¼ - ½ cup water, cover, and simmer until all is tender. Top with optional ingredients.

You can use any green here you want.  Kale is a place holder for other hardy greens like collards, Swiss chard, leaf broccoli, even chinese cabbage would be good.  Try it!


  • 2 medium heads cauliflower, cut into small florets
  • olive oil, salt and pepper to taste
  • 1 bag kale/leaf broccoli (or 1 bunch), finely chopped
  • ¼ cup minced red onion, or to taste
  • ½ cup feta cheese, crumbled
  • ½ cup raisins
  • ½ cup toasted nuts, chopped (pine nuts, pecans, walnuts, etc.)

Toss cauliflower with olive oil, salt and pepper. Place on baking sheet and roast at 425-450 until tender, about 25-35 mins. Combine with the rest of the ingredients and toss with the following dressing whisked together:

  • ¼ cup lemon juice
  • 3 TBLS olive oil
  • 1/2 tsp salt

This is a CSA member suggested recipe that I've also made and it was really good!  Great if you're going low carb.

  • 3-4 cups cauliflower florets
  • 1 TBLS cooking oil
  • 1/2 cup onion, minced
  • 1-3 cloves garlic, minced or to taste
  • 1 hot pepper, minced, optional or cayenne powder to taste
  • 1 large tomato, chopped
  • 1 bell pepper, diced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp coriander
  • salt to taste
  • Optional toppings to serve: sour cream, chopped cilantro, avocadoes, lime juice, salsa, etc.

Put cauliflower into a food processor.  Pulse briefly until it is crumbly and looks a little like rice.  Don't go to long or it will get mushy.  (I know because I did this.)  I found that putting less in at a time helped it from getting mushy.  So try batches!

Heat oil in large skillet and sautee onions, garlic, and hot pepper, stirring until onions are softened.  Add tomatoes, spices, bell pepper, and saute utnil tomatoes have softened, 2-3 minutes.

Add prepared cauliflower and saute until tender, about 5 more minutes. Enjoy hot and serve in place of rice!

This yogurt based marinade is amazing!  It could be used for many other veggies or chicken or fish, too! 

1 tablespoon oil
1 head caulilfower
1 1/2 cups greek yogurt (plain)
juice of 1 lime + zest
cayenne/chili powder to taste
1 tablespoon cumin
2-3 garlic cloves, minced
1 teaspoon curry powder
salt and pepper to taste

Combine ingredients except oil and cauliflower. Dunk cauliflower into marinade and smear it over the surface evenly. Bake on greased sheet using oil at 400 until surface is dry and browned about 30-40 minutes (or longer, but check fairly frequently to avoid burning). Marinade should form crust on outside of cauliflower. Let cool slightly then slice into wedges.

Note: We didn't use greek yogurt so the marinade didn't stick very well to the surface of the cauliflower so it didn't make a crust. Still yummy though and served with leftover marinade.