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7 Essential Cauliflower Recipes Everyone Should Know

From creamy soup to rich-tasting sides and crunchy pasta -- is there anything this wonder vegetable can't do?
Lynn Andriani
The Winter Warmer You Can Dress Up (Or Down)
Victoria Pearson
Cauliflower seems to lend itself to pureed soups better than almost any other vegetable, and, this winning take on the dish is one of the best we've tried. It's thickened with potatoes and just a splash of cream, so it tastes silky without being overwhelmingly rich. The all-occasion soup works well served with some crusty bread as the first course at a dinner party—or the main on a casual night. You can even serve it ladled onto a plate and topped with fish or shellfish.

Get the recipe: Creamed Cauliflower Soup
A Treat You'll Look Forward To As Much As Dessert
Marcus Nilsson
We know: Putting the words "cauliflower" and "cake" together seems like it could lead to an enormous letdown. But trust us on this one. Grated Parmesan, onion, herbs and eggs come together nicely in this recipe in a frittata-like creation that's bursting with flavor (and tastes even better the next day). It's great fresh, served cold or at room temperature. And it's appropriate for any meal.

Get the recipe: Cauliflower Cake
Another Reason To Love Indian Food
Jonny Valiant
Indian cuisine can work wonders with vegetables, and cauliflower is no exception. In this nutritious side, the potentially bland-tasting veg gets a major boost from chili powder, turmeric, garam masala and cayenne pepper. You cook everything on the stove together, then top the dish with chopped, toasted walnuts.

Get the recipe: Indian Spiced Cauliflower
The Grain-Free Way To Eat Rice
Carrie Vitt
Just as you can turn zucchini into "pasta," it's a snap to transform cauliflower into "rice." All you need is a grater; it does a speedy job of shredding the florets into grain-like bits, which you can then sauté or steam. The bits will cook more quickly than their carb-y counterpart and their mild flavor goes with almost anything you'd serve with rice. This simple recipe pairs the cauliflower with fresh herbs, lemon, apricots and walnuts; but, you can easily swap in alternatives, such as dried cranberries and pistachios.

Get the recipe: Cauliflower "Rice" Salad with Herbs and Dried Fruit
A Convincing Stand-In For Mashed Potatoes
Юлия Атаева/iStock/Thinkstock
Traditional pureed potatoes are delicious. But pureed cauliflower is even better. When you whip the cruciferous vegetable, it retains some of its texture, but since cauliflower doesn't have as much starch as potatoes do, there's none of the gumminess that sometimes results with overcooked potatoes.

Get the recipe: Whipped Cauliflower
A Crispy Pasta Topper
William Meppem
We had no idea cauliflower could be so crunchy until we learned this cooking technique. You put the raw florets into a food processor, along with a handful of pine nuts, and pulse until the mixture is finely chopped. Then, sauté the ingredients with oil and some seasonings for 15 minutes, until golden. Toss the deep-brown crumbs with cooked pasta for a unique and delicious meal.

Get the recipe: Crispy Cauliflower Pasta
A Secret Ingredient In The Classic Dinner Everyone Loves
Matt Armendariz
Cauliflower has one more trick up its sleeve: It makes a surprisingly brilliant substitute for cheese in baked pastas. When you puree it, it binds the various elements of the dish together with a subtle flavor that goes nicely with shells, or noodles, and peas.

Get the recipe: Baked Macaroni and Peas

Also on HuffPost:

7 Essential Healthy Recipes To Master In 2016
An Always Tasty, Never Boring Veggie Dish(01 of07)
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Roasted vegetables are one of the most versatile foods you can make throughout the year, but especially in winter, when pickings are slim. This recipe, from Dave Asprey's new Bulletproof: The Cookbook, is a terrific way to eat fresh veggies, since it will be delicious no matter what's in season, from sweet potatoes to carrots to parsnips to broccoli. The trick: Start with thick-cut bacon. Just two slices add the perfect salty and smoky element—and turn a potentially humdrum side into one with rich flavor.

Get the recipe: Winter Vegetable Salad (credit:Mitch Mandel)
Restaurant-Worthy Seafood You Can Totally Make Yourself(02 of07)
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A way to make fish with a crunchy, golden exterior without frying? Meet pan-roasting, one of the most effective and mouthwatering techniques for cooking nutritious salmon, cod or other seafood that doesn't involve tons of oil. This recipe, from Bon Appetit: The Food Lover's Cleanse explains just how to do it (the method takes all of nine minutes), and has you top the cooked fillets with a grapefruit-cabbage slaw that gets its creaminess from protein-rich yogurt.

Get the recipe: Pan-Roasted Salmon with Grapefruit-Cabbage Slaw (credit:Michael Graydon and Nikole Herriott)
Veggie Burgers You'll Be Happy to Heat Up(03 of07)
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Whether you serve them on a bun or over a bed of mixed greens, plant-based patties are a satisfying and healthy vegetarian meal. This simple recipe, from the new book The Plantiful Table, by Andrea Duclos, from the blog OhDearDrea, uses a can of chickpeas as its base and also includes corn, peas, fresh herbs and carrots. The fresh-tasting burgers freeze well, so you'll never need to buy packaged ones again.

Get the recipe: Chickpea Patties (credit:Andrea Duclos)
An Asparagus Dish That'll Win Over Skeptics(04 of07)
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If you, or someone at your table, aren't a fan of asparagus, Emily von Euw has the recipe for you. In her new book The Rawsome Vegan Cookbook, she explains that pairing the earthy-tasting, fiber- and folate-packed vegetable with apple-cider vinegar results in a tangy, addictive side you'll make again and again. She also uses a tiny bit of maple syrup for subtle sweetness, plus tamari (a wheat-free soy sauce) for a salty kick.

Get the recipe: Sautéed Asparagus (credit:Emily von Euw)
A Cheap And Trusty Stalwart You Can Use Anywhere(05 of07)
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Low and slow doesn't just apply to barbecue—it's also the secret to making deeply flavored, tender cannellini beans. In The Anti-Inflammation Cookbook, Amanda Haas explains how the process couldn't be simpler: You soak the beans overnight (or, you can follow her shortcut soak technique), boil them then simmer for about two hours. The final step is to combine the legumes with garlic, rosemary and thyme that you've cooked lightly in olive oil. Enjoy the beans—which are high in protein and complex carbs—on their own as an entrée, alongside chicken or roasted vegetables or spread on toast.

Get the recipe: Cannellini Beans with Garlic and Herbs (credit:Erin Kunkel)
A Baked Pasta You Can Feel Great About(06 of07)
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When comfort-food cravings strike, this reliable pasta bake is one recipe you'll be happy to have in your arsenal. It's easy to prepare and is more healthful than you'd think, thanks to fat-free ricotta and part-skim mozzarella. Plus, it includes spinach for a vitamin boost.

Get the recipe: Baked Pasta with Sausage and Spinach (credit:Gina Homolka)
A Shockingly Tasty Mashed-Potato Sub(07 of07)
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Whipped cauliflower is so delicious that we now prefer it to traditional pureed potatoes. That's because even when you puree the cruciferous vegetable, it retains a bit of texture, but without the gumminess that can result when you overcook the potatoes. Also, you feel a lot less stuffed after eating it, since this dish is low in carbs. Bonus: These mashed potatoes cook in half the time.

Get the recipe: Whipped Cauliflower (credit:Юлия Атаева /Thinkstock)

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