Cauliflower Steaks With Grapes

  • 1 large head cauliflower, leaves trimmed off
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons finely chopped rosemary
  • ½ teaspoon coarse salt
  • 1/2 teaspoon black pepper, divided
  • 1 cup halved red grapes
  • 1/4 cup chopped Castelvetrano olives
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped, toasted pistachios
Heat oven to 450 F.

Cut stem off cauliflower. Cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on a sheet pan. Brush sides with 11/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.

Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.

Courtesy of California Table Grape Commission

Cheesy Cauliflower Tots

  • 16 ounces cauliflower rice
  • 1 large egg
  • 1 cup shredded Cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
Heat oven to 400 F. Spray a 24-cup mini-muffin tin with nonstick cooking spray. Set aside.

Place cauliflower rice in a microwave-safe bowl with 1 tablespoon water. Microwave on high 4 minutes. Let cool. Transfer cauliflower to a kitchen towel and wring out excess water.

Mix cauliflower, egg, cheese, breadcrumbs, salt, pepper and garlic powder in a large bowl. Scoop evenly into prepared muffin tin.

Bake 20 to 25 minutes, or until golden brown.

Courtesy of Produce for Kids

Cauliflower Mock Potato Salad

  • 1 large head of cauliflower, cut into bite-sized pieces, or a bag of florets
  • 4 hard-boiled eggs, chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons dry ranch mix
  • ½ cup chopped dill pickle
  • ½ cup chopped celery
  • ½ cup sliced olives
  • 1 tablespoon pickle juice
  • 1 tablespoon garlic powder
  • Salt and pepper, to taste
Steam cauliflower for 5 minutes. The cauliflower should have a slight crunch. Run cauliflower under cold water. Let it sit for 5 minutes to drain as much liquid as possible. Mix all ingredients in a large bowl. Chill for 30 minutes before serving.
Recipe by Sarah Pomrenke

Cauliflower Chicken Fried Rice

  • 1 bag frozen riced cauliflower
  • 1 tablespoon olive oil
  • 3 eggs
  • 1 bunch green onions, chopped
  • 1 can white meat chicken
  • 1 can peas and carrots
  • 1 tablespoon sesame oil
  • 2 tablespoons Braggs amino acids
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
Steam cauliflower in microwave according to package directions.
Add olive oil to a nonstick skillet. Scramble eggs with the onion. Add chicken, peas, carrots, sesame oil, amino acids, garlic powder, salt and pepper.
Cut a small hole in cauliflower bag to drain excess liquid. Add cauliflower to skillet and cook over low to medium heat for 3 minutes.
Recipe by Sarah Pomrenke

Cauliflower Ziti

  • 1 head of cauliflower or bag of fresh florets
  • 1 pound ground beef or ground turkey
  • 1 small onion, chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon Italian herb seasoning
  • 2 tablespoons tomato paste
  • 1 jar pizza sauce
  • 2 cups ricotta cheese
  • 1 cup shredded Parmesan
  • 2 cups shredded mozzarella, divided
  • Salt and pepper
Heat oven to 375 F. Steam the cauliflower until it can be pierced with a fork. Drain and set aside.
Brown meat and onion in a skillet. Drain excess grease from meat once it is cooked. Saute garlic and mix in meat, onion, Italian seasoning, tomato paste, pizza sauce and cauliflower. In a separate bowl, mix together ricotta, Parmesan, half of the mozzarella, salt and pepper.
Put cauliflower/meat mixture in a 9-inch-by-12-inch baking dish. Top with ricotta mixture. Put the remaining mozzarella on top of the ricotta. Bake for 25 minutes.
Once the dish has cooled for 5 to 10 minutes, carefully drain any excess moisture released by the cauliflower.
Recipe by Sarah Pomrenke

Dirty Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 bag steam-fresh frozen cauliflower
  • 1 tablespoons beef bouillon dissolved in hot water (follow package instructions)
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • ½ packet beef gravy powder mix
  • 1 teaspoon red pepper flakes, optional
Add olive oil to a large skillet on medium heat. Cook beef, onion and green pepper. Microwave cauliflower according to package instructions. Add to skillet along with bouillon, garlic powder, salt, pepper, cayenne, Worcestershire and gravy powder.
Keep cooking on medium heat until there is little to no liquid.
If you like spice, add red pepper flakes while the mixture is still cooking.
Recipe by Sarah Pomrenke