Delicious Cauliflower Recipes: From Buffalo Bites to Bowls

Break the cauliflower into bite-sized florets.

In a bowl, combine the flour, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and water to create a smooth batter.

Coat each cauliflower floret in the batter.

Place the coated florets in an air fryer and cook at 400°F for 10 minutes.

After 10 minutes, remove the cauliflower and toss it in half of the buffalo sauce.

Return the cauliflower to the air fryer and cook for an additional 10 minutes.

Finally, remove the cauliflower, toss in the remaining buffalo sauce, and serve hot with your favorite ranch dressing.

2 lbs lean ground beef

1 tbs onion powder

1 tbs garlic powder

2 tsp smoked paprika

2 tsp ground cumin

2 tsp dried oregano

1 tsp salt

1 tsp pepper

1 tsp olive oil

2 small bags (24 oz. total) of cauliflower rice

1/2 cup finely chopped cilantro

Juice of 1 lime

2 bell peppers, thinly sliced

1 medium red onion, thinly sliced

1/3 cup mayo or Greek yogurt

2 tbs chipotle pepper in adobo sauce

Juice of half a lime

In a pan, heat olive oil over medium-high heat and add the ground beef. Cook until browned, breaking it apart as it cooks.

Add onion powder, garlic powder, smoked paprika, cumin, oregano, salt, and pepper to the beef. Mix well and cook for an additional 1-2 minutes.

For the cauliflower rice, heat another pan with olive oil and add the cauliflower rice. Cook for 5 minutes until tender, then mix in cilantro, lime juice, and salt.

For the peppers and onions, sauté the sliced vegetables in olive oil until softened.

To make the chipotle sauce, mix mayo or Greek yogurt with chipotle pepper, lime juice, and salt until smooth.

Assemble your bowls: layer cauliflower rice, beef, sautéed peppers and onions, and drizzle with chipotle sauce.

1 head cauliflower

¼-1/3 cup grated parmesan

½ teaspoon salt

½ teaspoon garlic powder

1 tablespoon olive oil

Pinch black pepper

Preheat your oven to 425°F (220°C).

Boil the cauliflower florets in a pot of water for 2-3 minutes until tender but not mushy.

Transfer the florets to a lined baking sheet and pat dry any excess water.

Coat the florets with olive oil, salt, pepper, garlic powder, and parmesan.

Bake for 30-40 minutes until browned and crisp.

1 head of cauliflower, chopped into florets

⅔ cup all-purpose flour

¼ cup cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

¾ cup water (adjust as needed)

2 tbsp gochujang (Korean chili paste)

2 tbsp soy sauce

2 tbsp honey or sugar

1 tbsp sesame oil

3 garlic cloves, minced

2 tsp grated fresh ginger

Green onions (for garnish)

Preheat your air fryer to 375°F or your oven to 425°F.

Mix all batter ingredients until smooth, then coat the cauliflower florets in the batter.

Cook the cauliflower in the air fryer for 15-20 minutes, flipping halfway, or bake in the oven for 25-30 minutes until golden and crispy.

While the cauliflower is cooking, heat the sauce ingredients in a small pan until bubbly and slightly thickened.

Toss the crispy cauliflower in the sauce while it’s still hot, then garnish with green onions and serve immediately.

1 head of cauliflower

Olive oil

Parmesan cheese

Salt, pepper, paprika, red chili flakes

Slice the cauliflower into thick steak-sized pieces.

Drizzle with olive oil and season with salt, pepper, paprika, and red chili flakes.

Spread grated parmesan on top of the steaks.

Bake at 475°F for about 20 minutes until crispy.

Optionally, top with cream cheese and a slice of tomato before serving.