I purchased a 5lb. cauliflower earlier this week, so you can imagine we've been eating it quite a bit. I could use some inspiration. Last time I sliced it and grilled it with Tandori spices. We are also having lamb chops and spinach.
Kenzi is the Managing Editor of Food52.
When I think of cauliflower, these two recipes come to mind every time:
The second is particularly genius (you may know it!). Neither are on the grill, but they're both warming and perfect for fall. And, if you grilled the cauliflower before each, it might impart a night smoky flavor to your finished product. Go wild!
Please enter a valid email address.
Well played. You deserve a cookie.
It has to do with portability, sustainability, and much more
Why Canned Craft Beer?
The Klondike Bar Lineup
Sweet, Tender Persimmon Scones
Recipe of the Day
DIY Clipboard Wall
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.