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magazine cauliflower ravioli with guanciale
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3.0
(3)
Easy
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If you’re spice-averse, just leave the chiles out!
3.6
(3.63)
Quick
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Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.
4.6
(4.61)
Easy
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Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.
5.0
(4.77)
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Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.
4.3
(4.3)
Easy
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Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
4.6
(4.64)
Easy
Quick
Easy
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Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.
4.5
(4.5)
Quick
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Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.
5.0
(5)
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Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.
5.0
(4.87)
Easy
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Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons.
4.7
(4.66)
Easy
Recipes
Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.
4.0
(3.88)
Easy
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Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.
3.0
(3.14)
Quick
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In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.
4.0
(3.83)
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Cauliflower on its own can incite an explosion of opinions, with preferences ranging from roasted to raw or spun into a soup. But this simple and easy prep––first steamed, then roasted beneath a blanket of curry butter and served with a side of tahini sauce––will have you adding this recipe to your side-dish favorites. The kicker comes from flavor-rich Curry Seasoning: a blend of more than a dozen spices including cumin, turmeric, coriander and chile pepper.
Quick
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Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.
5.0
(5)
Quick
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This is the time to break out the grating attachment to your food processor.
4.5
(4.5)
Recipes
You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
5.0
(4.89)
Quick
Recipes
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Recipes
This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.
5.0
(4.89)
Easy
Recipes
A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.0
(4.02)
Easy
Recipes
Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.
4.4
(4.4)