The Kitchen

Out-of-the-box cauliflower recipes that you've never tried before!

Mariam Youssef
1/25/24, 5:00 PM
Out-of-the-box cauliflower recipes that you've never tried before!

Although most of us cook cauliflower in the same old way, by boiling it then deep-frying it. There are plenty of other cauliflower recipes that you should try. Because of its amazing abilities as a low-carb alternative, cauliflower may also shine on its own. Though we will always be praising it for taking the place of bread and pizza crust, it also makes a delectable plant-based substitute and can be creatively used to create anything from impressive main dishes to appetizers. We have a recipe for you whether you're attempting to reduce your intake of gluten, meat, or just vegetables in general. Read this for amazing and unique cauliflower recipes.


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Roasted cauliflower





1 medium cauliflower, cut into florets


3 tbsp. extra-virgin olive oil


1 1/2 tsp. Old Bay seasoning


1 tsp. salt


1/2 tsp. Freshly ground black pepper




1- Set oven temperature to 220ºC. Combine the cauliflower, olive oil, Old Bay, salt, and black pepper in a big bowl.


2- Spread the cauliflower out in a single layer on a sheet tray. Roast the cauliflower for twenty to thirty minutes, stirring it halfway through, or until the edges are browned. After transferring to a bowl or plate, serve.


Recipe and image credits: delish.com


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Honey-garlic cauliflower





1 cup all-purpose flour


2 cup panko breadcrumbs


3 large eggs, beaten


1 head cauliflower, chopped into bite-size florets


2/3 cup honey


2/3 cup soy sauce


4 garlic cloves, minced


Juice of 2 limes


2 tbsp. sriracha


1/2 cup water


4 tsp. corn starch


1/4 cup sliced scallions




1- Set an oversized baking sheet in foil and preheat the oven to 204° C. Then mix the flour and cauliflower together in a big bowl. Add salt and pepper for seasoning, then toss to coat completely. Establish a cleaning station by combining panko breadcrumbs in one bowl and whisking eggs with two tablespoons of water in another bowl. Coat the cauliflower completely with panko after dipping it in beaten eggs. Transfer to a baking sheet that has been prepared, then liberally salt and pepper to taste. Bake for 20 to 25 minutes, or until crispy and golden.


2- Prepare the sauce. Mix the cornstarch and water in a small bowl until the cornstarch is fully dissolved. Put aside. In a small saucepan over medium heat, combine the soy sauce, honey, garlic, lime juice, and Sriracha. Lower the heat and stir in the cornstarch mixture after the mixture reaches a boiling point. Return to a simmer and cook for an additional two minutes, or until the sauce thickens.


3- Coat the cooked cauliflower equally with sauce by tossing it in it. When the cauliflower is back on the baking pan, broil it for two minutes.


4- Add scallions as a garnish and serve right away.


Recipe and image credits: delish.com


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Cauliflower pizza crust





1 large head cauliflower, roughly chopped


1 large egg


2 c. shredded mozzarella, divided


1/2 c. freshly grated Parmesan, divided




1/4 c. marinara or pizza sauce


2 cloves garlic, minced


1 c. cherry tomatoes, halved


Torn fresh basil, for serving


Balsamic glaze, for drizzling




1- Turn the oven on to 220°C. Heat up water in a big skillet. Add some salt for seasoning. Cook the cauliflower for 3 to 4 minutes in one even layer. Squeeze to remove any remaining water, then transfer to a fresh dish towel or paper towels.


2- In the food processor, add the drained cauliflower and pulse until it becomes shredded. Using paper towels, remove any extra water.


3- Place the drained cauliflower in a big basin, stir in the egg, 1/4 cup Parmesan, 1/2 cup mozzarella, and season with salt.


4- Roll out the dough and pat it into a crust on a baking sheet sprayed with cooking spray. Bake for 20 minutes, or until golden and dried out.


5- Cover the crust with marinara, the remaining mozzarella and Parmesan, garlic, and tomatoes. Bake for an additional 10 minutes, or until the cheese is melted and the crust is crisp.


6- Add basil as a garnish and pour balsamic glaze over it.


Recipe and image credits: delish.com


Cauliflower rice





1 medium head of cauliflower


1 teaspoon olive oil


1/2 cup chopped scallions


Juice of 1/2 lime


Sea salt and freshly ground black pepper




1- Ensure that the cauliflower is completely dry. Cut the cauliflower into chunks. The cores can be kept, but the leaves can be thrown away or saved for later. To make the cauliflower pieces into rice-like texture, place them in a food processor and pulse. Avoid overprocessing to prevent mushy texture.


2- To remove the raw bite from your cauliflower, boil and season it if you want to serve it as an appetizer or swap it out for plain rice. One teaspoon of olive oil should be heated over medium heat in a big skillet. Add the cauliflower and scallions, and cook for 3 to 5 minutes, or until heated through. To help cut through any bitterness in the raw cauliflower, season with salt, pepper, and a good squeeze of lime juice.


Recipe and image credits: loveandlemons.com


Cauliflower soup





1 medium head cauliflower.


2 shallots, peeled and sliced into quarters


4 garlic cloves


3 tablespoons extra-virgin olive oil, more for drizzling


4 cups vegetable broth


Fresh thyme sprigs


½ tablespoon soy sauce


½ teaspoon Dijon mustard


1 tablespoon fresh lemon juice


Sea salt and freshly ground black pepper




1- Adjust the oven temperature to 200°C and place parchment paper on a large baking sheet. Cut the cauliflower into pieces, including the center. After spreading out on the baking sheet, mix the cauliflower with a little olive oil, salt, and pepper. Place the shallot and garlic cloves on the baking sheet alongside the veggies after wrapping them in a piece of aluminum foil and seasoning with salt and olive oil. Roast the cauliflower for thirty to thirty-five minutes, or until the edges are browned.


2- The vegetable broth should be simmered gently in a big pot. Simmer, covered, for 15 minutes after adding the roasted cauliflower, shallots, peeled garlic, and thyme. Transfer to a blender after letting it cool slightly. Stir in the lemon juice, mustard, miso paste, and three tablespoons of olive oil. Process till smooth. Add ¼ to ½ teaspoon extra salt and extra lemon juice to taste.


Recipe and image credits: loveandlemons.com


Baked cauliflower tots





1 tablespoon olive oil


1/2 small onion, finely chopped


2 small heads cauliflower


1 cup almond meal


2 large eggs, separated


Kosher salt


2 cups crispy rice cereal


Cooking spray


Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving




1- Set an oven rack to the highest position and preheat the oven to 220 degrees C. Place a cooling rack over a baking sheet.


2- In a large skillet, heat the oil over medium-high heat. Add the onions and simmer for approximately 5 minutes, turning often, until they are tender and golden. Take off the heat and leave in the skillet to cool.


3- Take off the cauliflower heads' outer leaves and cores. Cut off the majority of the smaller stems that remain after separating the heads into big florets. Process the florets in the food processor in two batches until they are virtually a paste—very finely chopped—and then add the paste to a large bowl. The food processor should be cleaned.


4- Place the cauliflower in the center of the two layers of cheesecloth. After extracting any liquid, return the cauliflower to the bowl. Squeeze the mixture to ensure it holds together after adding the browned onion, almond meal, egg whites, and two tablespoons of salt. Evenly portion the dough into tablespoon-sized balls, form each ball into a squared tot shape, and arrange on a baking sheet.


5- In a small dish, transfer the rice cereal that has been finely processed in the food processor. In a larger dish, whisk the egg yolks with 1/4 cup water. Arrange the tots, ground cereal, egg wash, and baking sheet with a rack in a line on your work area. After dipping the tots in the egg wash and letting any excess drip off, completely coat them with cereal and arrange them on the rack. Apply the cooking spray evenly over each tot, rotating them as necessary. 


6- For 15 to 20 minutes, or until the outside is golden brown and the center is heated, bake the tots on the baking sheet that has been greased. After allowing it to cool for a short while, move it to a serving platter. With the preferred dipping sauces, serve.


Recipe and image credits: foodnetwork.com


Mariam Youssef

Growing up, I've always wanted to become so many things: a fashion designer, painter, singer, actress, and anything that revolves around art. It wasn't until I watched "How to Lose a Guy in 10 Days" t...

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