Best Quick Tip Cauliflower Recipes

30 BEST WAYS TO COOK CAULIFLOWER

30 Best Ways to Cook Cauliflower image

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Roasted Cauliflower
Cauliflower Rice
Cauliflower Casserole with Cream Cheese and Bacon
Cauliflower Gnocchi
Cauliflower Couscous
Cauliflower Pizza Crust
Baked Cauliflower Tots
Buffalo Cauliflower Wings
Mashed Cauliflower
Roasted Cauliflower Steaks
Cauliflower Mac and Cheese
Cauliflower Gratin
Roasted Cauliflower Soup
Cauliflower Breadsticks
Cauliflower Alfredo Sauce
General Tso's Cauliflower
Cauliflower Muffins
Aloo Gobi
Gobi 65
Mediterranean Cauliflower Salad
Cauliflower Parmesan Crisps
Cheesy Cauliflower Grits
Mexican Spiced Cauliflower Tacos
Cauliflower Cheese Pie
Cauliflower Crusted Grilled Cheese
Bang Bang Cauliflower
Cauliflower Stuffing
Cauliflower Garlic Bread
Cauliflower Pancakes
Cauliflower Chocolate Pudding

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

QUICK CRISPY CAULIFLOWER

Quick Crispy Cauliflower image

Our go-to method for making crispy, flavorful cauliflower FAST! Ready in 30 minutes with 4 simple ingredients, this cauliflower is a perfect side dish or addition to bowls, salads, and more!

Provided by Minimalist Baker

Categories Side Dish

Time 30m

Number Of Ingredients 9

Ingredients

1 large head cauliflower ((stems/core removed, chopped into bite-size florets))
1 Tbsp avocado oil ((or sub other neutral-flavored oil with high smoke point))
1 tsp sea salt
1 Tbsp curry powder* or shawarma spice blend*
1/2 tsp maple syrup ((optional))
1-2 Tbsp avocado oil ((or sub other neutral-flavored oil with high smoke point))
Fresh cilantro
Toasted slivered almonds*
Fresh tahini

Steps:

Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written - adjust amounts as needed if adjusting serving size).
Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan - crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.

Nutrition Facts : ServingSize 1 servings, Calories 119 kcal, Carbohydrate 11.5 g, Protein 4.3 g, Fat 7.6 g, SaturatedFat 1.1 g, Sodium 649 mg, Fiber 4.6 g, Sugar 4.1 g, UnsaturatedFat 6.01 g