I have a confession: I’ve spent more time with cauliflower than I ever thought possible. For over a decade, I was hired during the keto craze to develop recipes for books, magazines, and meal delivery services that showcased low-carb ingredients in inventive ways. Cauliflower quickly became my go-to—it’s a blank canvas that can be transformed into just about anything. Now, after countless hours perfecting recipes like cauliflower pizza crusts (that aren’t soggy!) and creamy Alfredo sauces, I can confidently say this veggie deserves a place on every table. These five easy cauliflower dishes celebrate all the ways this vegetable can shine.
Whether you’re looking for a crunchy salad, a hearty side dish, or a flavorful main, there’s something here for everyone. What makes these dishes “easy”? They focus on straightforward techniques and ingredients you likely already have in your kitchen. Plus, cauliflower’s natural versatility makes it a joy to cook with—it soaks up flavors, delivers great texture, and is packed with nutrients like vitamin C, fiber, and antioxidants.
Below, I’ll share some of my favorite recipes, including a foolproof cauliflower pizza crust that changed the game for me. These dishes don’t just make cauliflower the star; they prove it can handle just about any culinary role you throw its way.
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The Mood: Crisp and Fresh
Broccoli-Cauliflower Salad with Bacon and Cheese
There’s nothing quite like a salad that’s both crunchy and indulgent, and this Broccoli-Cauliflower Salad delivers on both fronts as one of my favorite easy cauliflower dishes. Packed with crisp cauliflower and broccoli florets, this dish brings together the best of both worlds: fresh, vibrant vegetables and creamy, savory ingredients. The hard-cooked eggs add richness and a protein boost, making the salad feel more substantial, while the bacon provides a smoky depth that perfectly balances the crunch of the veggies. Sharp Cheddar cheese is scattered throughout, adding an irresistible tang that ties everything together.
The dressing is the real star here, with a mix of mayonnaise, white sugar, and white wine vinegar creating a sweet-tangy flavor that coats the ingredients beautifully. This salad offers a medley of textures, from the crisp crunch of the raw vegetables to the creamy dressing and the slight chew of the bacon. It’s a dish that feels indulgent yet light enough to enjoy any time of year. Serve it as a side for barbecues, potlucks, or family dinners. If you want to add even more flavor, toss in some dried cranberries or toasted sunflower seeds for a fun twist.
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Broccoli-Cauliflower Salad
This Broccoli-Cauliflower Salad is a great dish to take to potluck suppers and makes a favorite salad for the family.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Salads & Dressings
Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 cups hard-cooked eggs, diced
- 1 cup shredded Cheddar cheese
- 6 slices bacon
- 1 cup mayonnaise
- 1/2 cup white sugar
- 2 tablespoons white wine vinegar
Instructions
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
- In a medium-sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese, and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar, and vinegar. Drizzle dressing over top and serve.
Learn more about this recipe in Green and White Unite in a Broccoli-Cauliflower Salad
The Mood: Roasty and Toasty
Roasted Garlic Cauliflower with Parmesan
If you’ve never roasted cauliflower before, prepare to be amazed. This recipe takes cauliflower florets to the next level by roasting them with garlic and olive oil until they’re golden brown and caramelized. Roasting brings out the natural sweetness of the cauliflower, while the garlic infuses it with a rich, aromatic flavor. Once it’s out of the oven, the florets are topped with grated Parmesan cheese, which melts slightly and adds a salty, nutty finish. A sprinkle of fresh parsley at the end brightens the dish and makes it feel complete.
The result is a side dish that’s as versatile as it is delicious. The cauliflower develops crispy edges and tender centers, making it a perfect textural contrast to the richness of the garlic and Parmesan. This dish pairs wonderfully with roasted chicken or grilled fish, but it’s just as satisfying served on its own. To get the best results, roast the cauliflower at a high temperature and stir it halfway through to ensure even browning. It’s amazing how just a few simple ingredients can create something so flavorful and satisfying.
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Roasted Garlic Cauliflower
Try this wonderful Roasted Garlic Cauliflower that your family will love, even the kids! Add more spices and herbs to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Sides & Sauces
Ingredients
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 450 degrees F. Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Learn more about this recipe in When Cauliflower Met Garlic and Parmesan: Roasted Garlic Cauliflower.
The Mood: Cheesy and Creative
Cauliflower Crust Pizza
When I first heard about cauliflower crust pizza, I was skeptical. But after experimenting with countless variations, I finally landed on a recipe that’s crispy, flavorful, and sturdy enough to hold all your favorite toppings. This crust starts with cauliflower that’s grated, microwaved, and squeezed to remove as much moisture as possible—this step is key to avoiding a soggy crust. The cauliflower is then mixed with a blend of Cheddar, mozzarella, Parmesan, egg, and garlic confit, creating a dough-like mixture that’s seasoned with Italian herbs.
After baking, the crust becomes golden and crisp, ready to be topped with your favorite sauce, cheese, and toppings. I love using a simple tomato sauce, fresh mozzarella, and basil for a classic Margherita-style pizza, but the possibilities are endless. This recipe transforms cauliflower into a blank canvas for all your pizza cravings, with a crust that’s savory, cheesy, and just the right amount of crispy. If you’re new to making cauliflower crusts, remember to press the dough thin and even, and don’t skip flipping it halfway through baking for maximum crispiness.
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How to Make Cauliflower Crust Pizza
This easy-to-make cauliflower crust pizza holds together with parmesan cheese and is topped with fresh sauce, mozzarella, and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2-4 1x
- Category: Entrées
Ingredients
- 1 head cauliflower
- 1 cup shredded cheddar
- 1 cup shredded low-moisture mozzarella (or 2 cups cheddar if you don’t have it)
- 1/4 cup grated parmesan
- 1 tablespoon Italian seasoning
- 1 heaping tablespoon garlic confit or 4 fresh cloves, peeled and grated
- 1 egg
- 1/4 to 1/2 cup tomato sauce
- 5 fresh basil leaves, shredded
- Salt, pepper and red pepper flakes to taste
- Cheesecloth or tea towel
- 2 pieces of parchment paper
Instructions
- Note: For this recipe you’ll need cheesecloth or a tea towel. You’ll also need two pan-sized pieces of parchment paper.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Wash, core, and roughly chop cauliflower, then add to your food processor. Pulse until cauliflower looks about the size of grains of rice.
- Add to a bowl and microwave for five minutes, covered with a paper towel, then let cauliflower cool in the refrigerator for 5 to 10 minutes.
- Bundle cauliflower up into four layers of cheesecloth, then twist the top, so it looks like a ball, and squeeze until you’ve removed all the moisture (a cup or more!).
- Add back to your cauliflower dish, and add half your cheddar cheese and half your mozzarella, Italian seasoning, garlic confit or grated garlic, egg, a pinch of salt and a pinch of pepper. Mix thoroughly.
- Press your mixture down onto the parchment paper in your baking sheet to create a crust that is about 1/8 to 1/4-inch thick, and use a knife to shape your pizza. You can also use cookie cutters to make small round pizzas for kids.
- Bake for 15 to 20 minutes (the top should be golden brown), then remove, and carefully flip onto your second piece of parchment paper, and cook an additional 5 to 10 minutes or until the other side is golden also.
- Remove from the oven. Spread out your desired amount of sauce, and top with remaining cheese, a sprinkle of red pepper flakes, and Italian seasoning, if desired. Put back in the oven just long enough for the cheese to melt (about 5 minutes).
- Slice, garnish with fresh basil, and enjoy!
Learn more about this recipe in Cauliflower Crust Pizza That Actually Stays Crispy.
The Mood: Fast and Flavorful
Cauliflower Fried Rice with Pork and Veggies
For a quick and healthy dinner, this Cauliflower Fried Rice is a winner. It takes all the best parts of traditional fried rice—fluffy grains, savory sauce, and crisp veggies—and gives them a lighter, low-carb twist with cauliflower rice. The dish starts with cubed pork loin, which is cooked until golden and tender. Green onions, carrots, garlic, and peas are then sautéed in sesame oil, adding sweetness and crunch to the mix. Finally, the cauliflower rice is added, soaking up the flavors of soy sauce and sesame oil while staying fluffy and tender.
What makes this dish special is its balance of flavors and textures. The pork adds richness, the vegetables bring freshness, and the scrambled eggs tie everything together with a creamy touch. It’s a one-pan meal that’s ready in under 30 minutes, making it perfect for busy weeknights. For added variety, you can swap the pork for chicken, shrimp, or tofu, and adjust the vegetables based on what’s in season.
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Cauliflower Fried Rice
This Cauliflower Fried Rice is a low-carb option for those who want all the flavor of Chinese fried rice, but none of the guilt.
- Prep Time: 16 minutes
- Cook Time: 35 minutes
- Total Time: 51 minutes
- Yield: Serves 8
- Category: Entrées
Ingredients
- 2 cups fresh or frozen peas
- 1/2 cup water
- 4 tablespoons sesame oil, divided
- 4 cups cubed pork loin
- 6 green onions, sliced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 5 cups grated/riced cauliflower
- 6 tablespoons soy sauce
- 2 eggs, beaten
Instructions
- Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
- Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
- Heat remaining 2 tablespoons sesame oil the wok. Sauté green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes.
- Stir pork, peas, and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
- Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
Learn more about this recipe in Fake It Like a Pro with Cauliflower Fried Rice.
The Mood: Comfort Food, Redefined
Asparagus Pasta with Cauliflower Alfredo Sauce
This recipe is the ultimate comfort food with a healthy twist. The star is the cauliflower Alfredo sauce, a creamy, velvety blend of cooked cauliflower, almond milk, and vegetable broth. It’s rich and satisfying without the heaviness of traditional cream-based sauces. The sauce is poured over tender penne pasta and topped with roasted asparagus, which adds a smoky, slightly crisp texture that balances the richness of the Alfredo. Grated Parmesan cheese finishes the dish, adding a salty, umami-packed kick.
This dish is hearty enough to serve as a main course, but it also works beautifully as a side for roasted chicken or fish. For the best results, roast the asparagus until lightly browned, and blend the Alfredo sauce until completely smooth. If you’re feeling adventurous, add a pinch of nutmeg or some roasted garlic to the sauce for extra depth of flavor.
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Asparagus Pasta with Cauliflower Alfredo Sauce
Pick up some fresh cauliflower and asparagus at the market and make this light version of alfredo pasta. It’s a great way to add veggies into an otherwise hearty dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Entrées
Ingredients
- Asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper
- Alfredo Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup unsweetened almond milk
- 1/2 cup vegetable broth
- Juice of 1 lemon
- 1 head cauliflower, chopped
- Salt and pepper
- Pasta
- 1 (16-ounce) package regular, whole-wheat, or gluten-free penne pasta
- 1 cup grated Parmesan cheese
Instructions
- For the asparagus: Preheat the oven to 450 degrees F and line a large rimmed baking sheet with a silicone mat or parchment paper.
- Place the asparagus on the baking sheet and toss with the olive oil, salt, and pepper. Roast the asparagus, stirring halfway through, for 15 minutes or until it is crisp-tender and beginning to lightly brown. Remove from the oven and set aside.
- For the alfredo sauce: Heat the olive oil in a large sauté pan over medium heat. Add the garlic and sauté for 30 seconds.
- Slowly whisk in the almond milk, vegetable broth, and lemon juice and bring the mixture to a simmer. Once simmering, add the chopped cauliflower and season with salt and pepper.
- Simmer the cauliflower for 7 to 10 minutes or until the cauliflower is soft.
- Remove from the heat and carefully pour the mixture into a high-powered blender.
- Blend on high until smooth, about 3 minutes. Season with salt and pepper.
- For the pasta: Bring a large pot of water to a boil. Add the penne pasta and cook until al dente. Drain and return to the pot.
- Add the roasted asparagus and the sauce.
- Season with salt and pepper again if necessary, top with the Parmesan cheese, and serve immediately.
Learn more about this recipe in Pasta La Vista: Asparagus and Cauliflower Alfredo Pasta
From fresh salads to indulgent Alfredo pasta, these easy cauliflower dishes show just how versatile and delicious this veggie can be. If you’re inspired to try more, why not experiment with cauliflower soup, buffalo cauliflower bites, or even cauliflower gnocchi?
Thinking about growing your own cauliflower? Check out our Cauliflower Gardening Guide for everything you need to know to get started!
Have you tried any of these recipes? I’d love to hear how they turned out—or if you’ve created your own cauliflower masterpiece! Share your thoughts and tips in the comments below.
