From Fritters to Steaks, Six Delish Ways to Eat Cauliflowers
The immense nutritious value of cauliflower has got us thinking about the fun and interesting ways to have it in diet
- Puja Sinha
- 31 July, 2024
- 2 mins ago

From Fritters to Steaks, Six Delish Ways to Eat Cauliflowers
The immense nutritious value of cauliflower has got us thinking about the fun and interesting ways to have it in diet
The goodness of cauliflower tops its versatility. In fact, its stem is equally delish and edible and can be added to soup or slaw. Some of the reasons why cauliflower should be integrated into diet are:
Protects against cardiovascular diseases
Supplies antioxidants like sulforaphane and choline
Protects against infection
Improves sleep and muscle movement
Supports weight management as low in calories
In the recent past, cauliflower has been celebrated as a potent alternative to rice and served as steaks and roasts. Its culinary fame has further led to many experiments that confirmed the possibility of enjoying the vegetable raw, pureed, grated, mashed, steamed, and roasted.
Cauliflower in Salads
Ingredients:
1 small head of cauliflower, cut into small florets
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Instructions:
To start with, combine the cauliflower, cherry tomatoes, cucumber, red onion, parsley, and feta cheese in a bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Serve immediately or refrigerate for up to an hour before serving.
Pureed Cauliflower with Salt and Butter
Ingredients:
1 medium head of cauliflower, cut into florets
1/4 cup heavy cream or milk (optional for a creamier texture)
2 tbsp butter
Salt and pepper to taste
Instructions:
Steam the cauliflower florets until tender, about 10-15 minutes.
Transfer the cauliflower to a blender or food processor.
Add the butter, and if desired, the heavy cream or milk.
Puree until smooth.
Season with salt and pepper to taste and serve warm.
Mashed Cauliflower with Seasoning
Ingredients:
1 medium head of cauliflower, cut into florets
1/4 cup milk or cream
2 tbsp butter
Salt and pepper to taste. Garlic powder, cheese, or herbs are optional
Instructions:
Steam the cauliflower florets until tender, about 10-15 minutes.
Transfer the cauliflower to a blender or food processor.
Add the milk or cream, butter, and any optional ingredients, and blend it well.
Season with salt and pepper to taste and serve steaming hot.
Steamed and Warm Cauliflower
Ingredients:
1 medium head of cauliflower, cut into florets
2 tbsp butter, melted
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions:
Steam the cauliflower florets until tender, about 10-15 minutes.
In a small bowl, mix the melted butter and lemon juice.
Drizzle the lemon butter over the steamed cauliflower.
For some extra yum, season with salt and pepper, and sprinkle with fresh parsley if desired.
Cauliflower Steak
Ingredients:
1 large cauliflower head
2-3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste, and fresh herbs for garnish (optional)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the green leaves from the cauliflower and trim the stem slightly, leave the core intact.
Slice the cauliflower into slices of 3/4”, creating "steaks." You should get about 2-3 steaks from a large head, with some smaller pieces likely breaking off.
Place the cauliflower steaks and any large pieces on the prepared baking sheet.
In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and pepper.
Brush both sides of the cauliflower steaks with the seasoned olive oil mixture, and roast the cauliflower in the preheated oven for about 25-30 minutes, flipping halfway through, until the edges are golden brown and the cauliflower is tender.
Garnish with fresh herbs and serve warm.