Who doesn’t love cauliflower?
Okay – I know there are a good number of folks out there who can’t stand cauliflower, but unless you’re allergic or steering clear of goitrogens, you should give it another shot. I agree with the writer who proclaimed that “A life without cauliflower is no life at all.”
Mediterranean in origin, this brassica is in the same family species of plant as broccoli and cabbage, and is just as versatile. Wanna see?
Cauliflower is incredibly adaptable, taking on the flavors and textures of other ingredients. Roast it with a generous dusting of curry powder – or if you’re feeling a bit more ambitious, make my cauliflower “rice” or garlic cauliflower mashed “fauxtatoes.”
Interested in other recipes?
- Jaden Hair’s Roasted Cauliflower with Bacon and Garlic
- Melissa Joulwan’s Cocoa-Toasted Cauliflower
- Juli Bauer’s Aloo Gobi
- Darya Pino’s Roasted Curried Cauliflower
I didn’t always love cauliflower. But the scales fell from my eyes eight years ago. In the summer of 2005, the owners of one of my favorite restaurants in San Francisco opened Pizzeria Delfina – a casual joint that we’d frequent not just for the amazing, gluten-y pizza, but also for the variety of mouth-watering appetizers. And my absolute favorite? Pizzeria Delfina’s Spicy Cauliflower.
Spicy and crunchy on the outside, savory and tender on the inside, this dish sparked my love affair with cauliflower. It was revelatory.
What’s your favorite cauliflower dish?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013)!
