by Guest Blogger in Recipes, October 9th, 2016
by Allison Milam in Recipes, September 29th, 2016
By Colleen Park
Cauliflower has been unveiling its talents lately as a culinary chameleon, making its way onto plates as cauliflower rice, mock mashed potatoes and even gluten-free pizza crust. But we think cauliflower can be pretty great even without these dramatic transformations. Though most recipes call for cauliflower to be broken into florets during the cooking process, there’s something striking about this cruciferous vegetable when it’s prepared closer to its natural state, sliced into steaks or even cooked whole. Here are some of our favorite ways to make cauliflower the star of a dish.
Roasted Cauliflower Steaks
Cauliflower steaks on the whole don’t need more than a basic salt and pepper seasoning before they go into the oven to roast. Valerie Bertinelli keeps things simple here with a buttery mixture of toasted pine nuts and golden raisins to add a layer of flavor and texture to the simply roasted vegetable.
by Maria Russo in Recipes, May 9th, 2016
One look at these recipes and you might think you know what’s what: a cheesy pizza, a big bowl of rice, a classic layered lasagna. But look closer and you’ll uncover every dish’s hidden treat: Each one is made possible (and more flavorful, and healthier) by cauliflower.
The delivery man sure didn’t drop this pizza at your doorstep. Though it’s cut into triangles and doused in sauce and cheese like your go-to slice, it’s not your average pizza at all. In fact, Ree Drummond reinvents pizza crust with her Cauliflower Crust Pizza, which nixes the flour and still manages to create a crazy-good pizza foundation. Even if you aren’t going gluten-free, a slice of this veggie-packed pizza will have you on board with the alternative.
by Amy Sherman in Restaurants, March 30th, 2016
Now, this is a kind of steak that we crave come Meatless Monday. Instead of beefy chops, make vegetables the star of the meal, as Valerie Bertinelli does with this fuss-free dish featuring cauliflower from Food Network Magazine.
by Allison Milam in Recipes, October 15th, 2015
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Restaurants are serving up cauliflower in a whole new way — literally. Whole roasted heads of the cruciferous vegetable are the latest crowning glory at the table. After roasting them, chefs get creative with sauces and embellishments that take this vegetable from mundane to magnificent.
by Maria Russo in Recipes, May 9th, 2015
What can’t cauliflower do? With its ability to transform into any number of forms, unassuming cauliflower is a veggie with serious superpowers. It can be fried, pureed, mashed, roasted and more, all with a flavor that feels more indulgent than the vegetable truly is. Now that this hearty and versatile vegetable is in season, use it as a stand-in for some of your favorites, whether it’s as an appetizer, a side dish or a main.
Nibbling chicken wings off the bone is an American pastime that isn’t going anywhere, but Food Network Kitchen has developed a no-meat version of the bar and party snack that everyone can dig into. Whether you’re a vegetarian or not, Buffalo Cauliflower with Blue Cheese Sauce (pictured above) is sure to please, with a spicy Buffalo coating and a cool, creamy blue cheese dipping sauce. Plus, it comes with a fraction of the calories and fat of Buffalo wings.
by Maria Russo in Recipes, February 25th, 2015
Macaroni and cheese, hold the mac — that’s the idea behind this week’s We Asked, You Cooked dish: a top-rated Cauliflower “Mac” and Cheese Casserole that’s garnered nearly 200 fan reviews on FoodNetwork.com. In place of the traditional pasta, the recipe swaps in better-for-you cauliflower for a lighter, vegetable-forward dish, but thanks to the creamy cheddar sauce, there’s no shortage of richness. As in weeks past, in true Food Network fan fashion you all answered the call in droves when we asked you to show us your food-photo skills by making this casserole and snapping a photo of it. We’ve scanned the submissions and narrowed it down to two entries that stopped us in mid-scroll. Read on below to find out who submitted our top picks.
From Cooking for Kishore: Pictured above
by Maria Russo in Community, December 7th, 2014
Much like simply grilled chicken and the classic hamburger, cauliflower is a culinary blank canvas that can be paired with myriad other flavors and textures, like creamy cheeses, bold spices and tangy hot sauce, depending on what you’re craving and what ingredients you happen to have on hand. The beauty of cauliflower is that this vegetable can stand to be cooked at high temperatures and it maintains its sturdy consistency even when crumbled, so it can even be turned into something new altogether, like a pizza crust. Check out Food Network’s top-five new twists on cauliflower to get must-try recipe ideas from Katie Lee, Guy Fieri, Ina Garten and more of your favorite chefs.
5. Cauliflower Pizza Crust — There’s no dough required to make Katie’s easy cauliflower-based pizza crust. She simply processes the vegetable until it’s fine, then adds eggs and a duo of cheese for moisture before shaping into a traditional circle and baking.
4. Cauliflower-Onion Linguini — Ready to eat in only 35 minutes, Food Network Magazine’s healthy pasta delivers on both taste and texture, thanks to a sweet sauce of toasted onions, fresh basil and plenty of tender cauliflower. For a bite of welcome crunch, fry the onions with panko breadcrumbs and finish the dish with a sprinkle of pine nuts.
by Allison Milam in In Season, October 2nd, 2014
No longer second-string components on the dinner table, side dishes can indeed take center stage — and perhaps even upset a meaty main dish — when they become packed with flavor, as in this week’s Most Popular Pin of the Week.
Made with only a handful of ingredients, Food Network Kitchen’s Mustard-Parmesan Whole Roasted Cauliflower is as striking to look at as it is easy to prepare. Just brush the vegetable with mustard, then roast the cauliflower until it’s tender and finish with a topping of nutty Parmesan and fresh parsley. Serve fresh lemon alongside for a light, fresh finish to this good-for-you side.
For more go-to side dish recipes, visit Food Network’s Let’s Celebrate Thanksgiving board on Pinterest.
Get the Recipe: Mustard-Parmesan Whole Roasted Cauliflower (pictured above)
by Food Network Kitchen in Food Network Magazine, February 4th, 2014
Before you relegate your next head of cauliflower to side dish status once again, reconsider this in-season veggie for its unconventionally substantial uses. From standing proudly as a main dish to acting as your next party-friendly appetizer, cauliflower is capable of some serious dish power. Let us list the ways:
- Buffalo Cauliflower with Blue Cheese Sauce: Even if you’re accustomed to nibbling chicken wings off the bone, think of cauliflower florets as yet another way to get your weekly intake of spicy Buffalo sauce. Dip this healthier game-time alternative into homemade blue cheese sauce for the full package.
To create Food Network Magazine‘s trimmed-down mac and cheese (pictured above), we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. The cauliflower doesn’t alter the flavor — it just adds creaminess without the fat. It’s a great way to sneak in fiber and vitamins too. Try the cheese sauce from this recipe on top of veggies or other sides.
(Photograph by Justin Walker)