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FreistyleRecipes · Travel · Slow Living

Cauliflower Recipes

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By Verena Frei · 8 recipes · Last reviewed 29 September 2026

Hello lovelies, many people only know cauliflower as a side with cheese sauce, yet it can do so much more. Around here it is often the star of the plate, roasted, in a curry or as gnocchi. The one I cook most often is the cauliflower lentil curry with dates, because the lentils and dates turn it into a hearty, spiced meal.

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My favorite trick is the oven: at high heat the florets get brown, nutty edges and taste completely different from boiled cauliflower. All you need is oil, salt and bold spices like cumin, turmeric or smoked paprika. That is exactly how the cauliflower goes into the roasted cauliflower bulgur salad with halloumi, a full meal with 23 g of protein per serving.

For an Indian night there is vegan aloo gobi with homemade naan, the classic of cauliflower and potatoes. In my cauliflower potato mash with truffle, the florets lighten things up and add an almost nutty flavor. For a cozy weekend, try the cauliflower parsnip gnocchi, and on cold days my cauliflower potato soup from Autumn Soups for Soup Lovers warms you right up.

By the way, there is no need to throw out the leaves and the stem: sliced thin, they cook right along with the florets. Below you will find all my cauliflower recipes in one place, and every new one shows up here automatically.

GOOD TO KNOW

Frequently asked questions

  • Florets are tender-crisp after 8 to 10 minutes in boiling salted water and take about 10 to 12 minutes steamed. Roasted at 425°F (220°C), they turn soft and golden in 25 to 30 minutes. A whole head needs about 15 to 20 minutes in the pot.

  • Most recipes on this page are meant as a main, like the cauliflower lentil curry with dates, aloo gobi with naan, the cauliflower parsnip gnocchi and the bulgur salad with halloumi. Combined with legumes, grains or cheese, cauliflower becomes truly filling.

  • Cut the florets the same size, pat them dry and spread them out on the sheet pan with space between them, because crowded florets steam instead of roast. Enough oil, bold spices and high heat around 425°F (220°C) give you brown, nutty edges.

  • Yes. Raw cauliflower is crunchy and mildly nutty, and shaved thin or grated it works in salads. If raw cauliflower is hard on your stomach, blanch the florets for 2 minutes; they stay crisp and become easier to digest.

  • Yes, both are edible and taste much like the florets. Peel the stem thinly and slice it, and roast the tender leaves right on the sheet pan until they turn crisp.

  • Every card shows whether a recipe is vegan or vegetarian, and the filter above lets you show only the vegan dishes. The bulgur salad with pan-fried halloumi, for example, is vegetarian.

  • Keep it in the crisper drawer, loosely wrapped in a damp towel or a bag, and it stays fresh for 3 to 5 days. Simply trim away small brown spots. Cooked cauliflower keeps 2 to 3 days in an airtight container.

  • Curries and soups with cauliflower freeze well for up to 3 months. Roasted cauliflower and salads taste better fresh. Blanch raw florets for 2 to 3 minutes before freezing so they stay firmer.

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