It wasn’t long ago that recipes called cauliflower an underrated vegetable. Take this one by David Tanis, published in The New York Times in 2014: “Cauliflower,” he wrote, “is perhaps the least appreciated member of the large family of cruciferous vegetables.”
These days, though? It’s just the opposite.
A lot of its popularity has to do with cauliflower rice, or riced cauliflower—a clever doppleganger for anyone avoiding complex carbs. But cauliflower can be a lot more than that. It can be pureed into creamy soups, roasted whole, or fried for your new favorite sandwich. All of which to say, its versatility is unparalleled.
Here are 12 of our favorite ways to use it.
Who needs cauliflower rice when you could have cauliflower couscous? Bonus points for golden raisins, cashews, and za’atar.
Cauliflower, onion, and water equals soup? You bet. Just don’t forget to salt generously.
This cauliflower has us like, “Steak who?” Plus, it comes with its own creamy dunking sauce.
Lots of cheese, parsley, and garlic are just a few of the reasons why we’ll love these forever.
Roasted cauliflower is the new roast chicken. (Especially when there’s whipped goat cheese alongside.)
Classic Portuguese caldo verde soup includes potatoes. This one swaps in—wait for it—cauliflower!
Don’t let the long ingredient list intimidate you. This recipe hails from the restaurant ABCV, where over 100 people order the dish every night.
“Crispy fried cauliflower, garlicky greens, salty-sour peppers, and gooey provolone cheese,” writes recipe author Laurie. Enough said.
More than just mustard: There are also pistachios, green olives, and shallot (aka, a few of our very favorite things).
One head of cauliflower turns into one A+ pizza crust. BYO pepperoni.
Cauliflower loves pasta almost as much as we do. Here, it teams up with pancetta, breadcrumbs, and pumpkin seeds.
If cauliflower can pretend to be rice, couscous, steak, and pizza crust, why not chicken? Serve this with a mountain of steamy white rice.