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magazine spicy cauliflower latkes with zaatar aioli
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(41)
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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.
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
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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)
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)
Easy
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If you’re spice-averse, just leave the chiles out!
3.6
(3.63)
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)
Easy
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Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.
4.4
(4.4)
Quick
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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.
Easy
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This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.
5.0
(4.92)
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Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.
4.3
(4.3)
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)
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)
Vegan
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The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.
3.0
(3.24)
Easy
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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)
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
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Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.
4.4
(4.43)
Quick
5.0
(5)
Quick
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In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."
3.4
(3.39)
Easy
Recipes
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.
4.0
(4.12)
3.0
(3)
Easy
3.3
(3.3)
Easy
4.0
(4.1)
Recipes
Bursting with fresh cauliflower flavor, this silky soup makes a standout starter or a comforting snack to cozy up to.