Best 20 Sweet Cauliflower Recipes

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

SWEET-POTATO-AND-CAULIFLOWER MASH

Steps:

• Bring a large pot of salted water to a boil. Add sweet potatoes and return to a boil, then reduce heat and simmer 8 minutes. Add cauliflower; return to a boil, then reduce heat and simmer until potatoes and cauliflower are very tender, 10 to 12 minutes. Drain and return vegetables to pot. Place over medium heat and cook, stirring, until a film forms on bottom of pot, 1 to 2 minutes.
• Combine milk, butter, nutmeg, and cayenne in a small pot. Bring just to a simmer. Add to cauliflower-potato mixture and mash. Season with salt and pepper. Serve immediately, or keep warm in a heatproof bowl set over a pot of simmering water up to 1 hour. Mash can be rewarmed by adding about 1/4 cup milk and stirring over low heat.

CURRIED CAULIFLOWER-SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
• Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.

SWEET POTATO-CAULIFLOWER SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
• Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.

CAULIFLOWER-SWEET POTATO CURRY

Steps:

• Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
• Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS

Steps:

• In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
• Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
• Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
• Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
• When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.

SWEET AND SPICY CAULIFLOWER

Steps:

• Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
• Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
• Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.
• Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
• Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
• To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.

SWEET CHILI COCONUT-LIME GRILLED CHICKEN WITH COCONUT-LIME CAULIFLOWER RICE RECIPE - (4.5/5)

Steps:

• Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator. Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.

SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES

Steps:

• Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
• Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
• Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.

CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO

Steps:

• Heat 1 Tbsp oil in medium skillet.
• Season chicken with 1/4 tsp salt.
• Cook 7-8 minutes, remove to plate.
• Add rest of oil, sweet potatoes and onion to skillet and stir fry, 5 minutes.
• Add cauliflower and cook 3 minutes.
• Stir in curry powder, cayenne pepper and 1/4 tsp salt.
• Cook 1minutes.
• Add broth and tomatoes.
• Cook 5 minutes, covered stirring occasionally.
• Add chicken and heat through.
• Stir in mint and serve with quinoa.

CAULIFLOWER AND SWEET POTATO HASH

Steps:

• Heat olive oil in large nonstick skillet over medium-high heat and cook onion 3 minutes or until softened.
• Stir in Green Giant® Riced Cauliflower and Sweet Potatoes, red pepper, garlic and salt and cook 5 minutes, stirring occasionally, or until vegetables are tender.
• Stir in kale and cook 2 minutes or until wilted. Stir in sriracha.
• Serve eggs over hash.

CAULIFLOWER SOUP W/ ZUCCHINI & SWEET POTATO

Steps:

• Heat the olive oil in a pot, add the onions and crushed garlic. Stir fry for 5 minutes, then add salt, pepper, and cumin, plus the chopped cauliflower and cubed sweet potato. Cover with water and add bullion (may be a little more or less than 4 cups, but make sure the vegetables are just covered). Bring to a boil and then turn the heat down for 20 minutes. Puree half in the blender with the raw zucchini (I put it in the food processor but you can probably just blend it if it's pre-chopped) and add back in to the soup. Add more spices to taste.

PALEO CHICKEN WITH SWEET POTATO AND CAULIFLOWER RICE

Steps:

• Run cauliflower florets through the food processor until it resembles grains of rice.
• Season chicken with paprika, salt, and pepper; allow to come to room temperature.
• Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes.
• Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.

TASTY FRIED CAULIFLOWER WITH SWEET AND SOUR SAUCE

Steps:

• Beat flour, water, and egg together in a bowl to make batter. Stir in soy sauce and salt.
• Heat oil to a depth of 1/2 inch in a deep-fryer or large saucepan. Dip cauliflower in batter and fry in hot oil until lightly browned, 2 to 3 minutes. Drain on paper towels.
• Combine pineapple chunks and juice with tomato sauce in a small pot to make sauce; bring to a boil.
• Mix water and cornstarch in a small bowl until dissolved. Pour into sauce; stir until thickened, 3 to 5 minutes. Serve sauce alongside fried cauliflower.

SWEET AND SAVORY PUMPKIN-CAULIFLOWER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.
• Bake in the preheated oven until pumpkin is soft, about 1 hour. Remove from the oven, and allow to rest until cool enough to handle, about 10 minutes. Scrape pumpkin flesh into a blender and discard skins.
• While pumpkin is cooling, place frozen cauliflower in a microwave-safe bowl. Microwave on high until fork-tender, about 3 minutes. Add cauliflower to the blender with pumpkin flesh. Add skim milk and evaporated milk and puree until smooth. Transfer mixture to a microwave-safe bowl and stir in brown sugar, marjoram, cinnamon, salt, and pepper.
• Microwave on high until soup is heated through, 3 to 4 minutes.

CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO

Steps:

• 1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
• 2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
• 3. Add chicken and heat through. Stir in mint and serve over cooked quinoa.

CAULIFLOWER AND SWEET POTATO BALTI

Steps:

• Heat oil in a large pan and cook onions, ginger and sugar for 5 minutes.
• Add cumin, tomatoes, turmeric, coriander, chilli, and the water, bring to a simmer.
• Add potatoes, cover and simmer for 5 minutes.
• Add cauliflower, cover and simmer for 15 minutes.
• Add the chickpeas, simmer for a further 5 minutes.
• Add lemon juice and serve.