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magazine spicy cauliflower latkes with zaatar aioli
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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.
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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)
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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)
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If you’re spice-averse, just leave the chiles out!
3.6
(3.63)
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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)
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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)
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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.
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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)
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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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This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.
Rochelle Bilow
Cooking
Like zingy salad dressing and peanutty tofu.
Bon Appétit Staff & Contributors
Cooking
If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.
Yotam Ottolenghi
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
test-kitchen
Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.
Hillary Smith
Cooking
Cheesy cauliflower is one of life’s greatest pleasures. Cheesy cauliflower with capers is even better.
Aliza Abarbanel
Videos
(135)
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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.
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Try this easy cauliflower dish for a quick dinner at home.
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Join chef Sophia Roe as she makes curry cauliflower rice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.
Find this Healthyish weeknight recipe and more in the December/January issue of Bon Appétit: https://bonappetit.com/story/sophia-roe-recipes
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Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
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Make this recipe from Caesarstone and Bon Appétit
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We show how to make Cauliflower-Cashew Soup with Crispy Buckwheat.