Cauliflower

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

Cauliflower’s firm texture means it typically takes a long time to cook, but the air fryer makes quick work of it.

Crunchy cauliflower drizzled with a bit of honey and finished with hot pepper flakes is a welcome surprise of flavor—not unlike crispy hot honey chicken.

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win.

For a gluten-free alternative to pasta, this boldly flavored sauce is spooned over cauliflower.

In this riff on Singapore-style curry noodles, shawarma spice takes the place of curry powder. Cauliflower, corn, and peas add pops of texture and sweetness.

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

The truth is, there’s a time and a place for whole-wheat pasta. Its nutty, earthy flavor isn’t the best match with a light tomato sauce, but it works quite well with bolder ingredients like capers and anchovies, which can stand up to the pasta’s wholesomeness. Hearty vegetables pair well, too. Here, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. For even more texture, grated cheese is swapped for toasted bread crumbs. In Italy, they’re known as pan grattato, or “grated bread,” as peasants once used them as a cheese replacement on their pasta because they couldn’t afford the real deal. Nowadays both are easily within reach, but the crunch they add here makes it easy to leave the Parmesan behind.