For the first 25 years of my life, I always considered cauliflower to be a bland, boring vegetable. Eating it raw or steamed, was (and still is) just so-so in my book. I mean, cauliflower even looks boring compared to all of the other vibrant vegetables at the grocery store. But, over the years, I’ve learned to love cauliflower, especially now that I know it scores a 100 on the NuVal scale!
You may not be a fan of cauliflower, and that’s okay! But, why not give it another try with one of these delicious recipes? You might just learn to love it! 
Macaroni and Cheese with Cauliflower
Serves 6
Ingredients:
- 12 ounces multigrain elbow macaroni
- 1 head cauliflower, roughly chopped
- 4 slices multigrain bread, torn
- 1/2 cup fresh flat-leaf parsley, chopped
- 3 tablespoons olive oil
- Kosher salt and pepper
- 1 onion, finely chopped
- 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
- 1 1/2 cups reduced-fat sour cream
- 1/2 cup 1 percent milk
- 1 tablespoon Dijon mustard
Directions:
- Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
- Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
- Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
- Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Roasted Cauliflower
Serves 4
Ingredients:
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice (from 1/2 or a whole lemon)
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
Directions:
- Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.
- Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Mashed “Potatoes” With Chives
Ingredients:
- 8 oz cauliflower, florets
- 3 small Yukon Gold potato(es), peeled, cut into 1-inch chunks (about 10 oz)
- 2 medium garlic clove(s), peeled
- 1 tsp table salt, divided
- 1/4 cup(s) 1% low-fat milk
- 2 tsp butter
- 1/8 tsp black pepper
- 1 Tbsp chives, fresh, snipped
Directions:
- Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan.
- Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash with a potato masher until smooth. Stir in chives and serve. Yields about 1/2 cup per serving.
Developed by an independent panel of nutrition and medical experts, the 
Cauliflower is sooo good. I’m definitely going to try your mac n’ cheese with cauliflower! It looks delicious. Did you know there’s even an orange cauliflower and a purple cauliflower? I’ve been dying to get my hands on these so I can see what they taste like, but I can’t find them anywhere!
i love cauliflower! my grandmother makes cauliflower and pasta which is so good
i also love cauliflower in soup…the blog “food in jars” has an awesome cauliflower and cheddar soup recipe 
(http://www.foodinjars.com/2009/10/16/cauliflower-soup-with-leeks-carrots-and-cheddar/) thanks for the additional recipes to try!
i just recently discovered how delicious cauliflower can be! Yum!
Thanks for these recipes! I love making mashed cauliflower! It’s especially fun when you use the purple variety.
My friend just emailed me this, which sounds gross to me but she said it was awesome:
Cauliflower Popcorn:
1 head cauliflower
4 tablespoons olive oil
1 teaspoon salt, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons finely grated Parmesan cheese
Preheat oven to 425° F. Trim the head of cauliflower, discarding the core and thick stems;
cut florets into pieces about the size of ping-pong balls.
In a large bowl, combine the olive oil, salt, garlic powder and onion powder, whisking to
blend. Add the cauliflower pieces and toss thoroughly.
Coat a large baking sheet with nonstick cooking spray. Or for easy clean-up, line a baking
sheet with parchment. Spread the cauliflower pieces on the sheet and roast for one hour,
turning three or four times, until most of each piece has turned golden brown. (As the
cauliflower pieces brown, they are caramelizing, which makes them taste sweet.)
Toss the cauliflower and Parmesan cheese together in a large serving bowl. Serve
immediately.
*Not sure where she got it.
This is super simple, but so satisfying:
http://smittenkitchen.com/2006/09/the-fragile-cooking-ego/
I’ve heard Gina from choosing raw using diced cauliflower like raw rice–that sounds so neat and interesting
I love roasted cauliflower, nice nutty flavour. I skip the lemon juice and use nutmeg instead.
I will have to try cauliflower mac and cheese, I know I’d love it, but will the husband?
These recipes sound wonderful! I just added cauliflower to my grocery list. Thanks!
Good posting, thanks loads!