My go-to method for cooking cauliflower!  Spread the florets on a sheet pan, season them with olive oil, salt, and pepper, and roast until they’re tender and golden brown around the edges.

This trendy veggie “rice” is super simple to make. Just pulse raw cauliflower in a food processor until it has a fine, rice-like texture.  Use it as a substitute for regular rice, or mix the two together to sneak extra veggies into your favorite rice recipes.

This savory, nutty soup is rich and creamy, but entirely dairy-free.  Its luscious texture comes from the blended cauliflower itself!

Serve it with a side of steamed rice for an easy, flavorful weeknight dinner.

This gourmet cream of mushroom soup is a far cry from the kind that comes in a can.  It’s rich and savory, with a crave-worthy creamy texture that comes from – you got it – blended cauliflower.

Roasted cauliflower and cashews give this vegan soup a rich, creamy texture.  Garnish it with extra roasted cauliflower florets and/or homemade croutons for crunch.

This curry-spiced soup is delicious on its own, but I like it even better with a swirl of kale pesto on top.  It tastes delicious, and it’s pretty, too – the green pesto creates a gorgeous contrast with the yellow soup.

A fan favorite from our first cookbook!  Spiced-up cauliflower florets nestle into tacos with creamy avocado slices and an addictive chipotle yogurt sauce.

These shawarma-spiced tacos come from my friend Molly Yeh’s cookbook Molly on the Range.  They’re SO fun and flavorful, packed with crispy cauliflower, fried onions, creamy tahini sauce, and spicy zhoug.

This knock-out weeknight dinner recipe couldn’t be simpler to make.  Just broil the cauliflower and halloumi until they’re deeply browned, stuff them into pitas with harissa and arugula, and eat!

Nope! You won’t find any meat or seafood tucked into this hearty po’ boy sandwich.  Instead, it’s overflowing with breaded and baked cauliflower florets, lettuce, tomatoes, and a creamy, smoky remoulade sauce.

If you ask me, tangy romesco sauce and roasted cauliflower are a match made in heaven.  Here, I layer them into sandwiches with juicy tomato slices, fresh parsley, and salad greens for crunch.

I could rave about this recipe all day long! It’s brimming with exciting textures and flavors.  Olives add briny flavor, dried apricots add sweetness, and toasted almonds give it a nice crunch. Top it off with poppy pickled onions and lots of tahini dressing.

This salad is one of my favorite recipes to meal prep for lunch.  I love the way the bright cilantro lime dressing plays off the earthy lentils and rich roasted paneer.

This Mean Green Grain Bowl is the sort of thing I love to make on a weeknight.  While the veggies roast, I cook a pot of quinoa and whizz up the vibrant pesto sauce. It all takes under 30 minutes to make, and it’s energizing and flavorful. Yum!

A ginger-coconut sauce adds rich flavor to the cauliflower rice in these grain- and gluten-free bowls.  They’re light and refreshing, but still satisfying, thanks to creamy avocado, sautéed mushrooms, and hearty baked tofu.

I LOVE spaghetti squash, but not when it’s drowned in marinara.  Instead, I like to use it in this light, lemony bowl that’s complete with pesto, roasted cauliflower, and pine nuts for crunch. For a heartier meal, top your bowl with a handful of roasted chickpeas.

Diced mango adds a surprising sweetness to this very-veggie burrito bowl.

A lemony turmeric yogurt sauce infuses this show-stopping entree with bright, aromatic flavor.

Yes, you’ll find butter and Parmesan cheese in this Alfredo sauce recipe, but the addition of blended cauliflower makes it far lighter than the classic kind.  Don’t do dairy? Make this Vegan Alfredo Sauce instead.

This recipe is a cauliflower palooza! I serve the cauliflower steaks over a luscious cauliflower puree that’s seasoned with lemon and miso.  A bright and briny salsa verde takes it all over the top.

Where’s the cauliflower, you ask? I sneak tiny florets into the peppers’ zesty black bean and rice filling.

Not your average homemade pizza!  This elegant pie gets sweet and savory flavor from pear slices, a drizzle of honey, and salty feta cheese.

Toasted cashews, chickpeas, and a cardamom yogurt sauce bulk up this refreshing, all-veggie fried rice.

This addictive appetizer is one of the most popular recipes on Love & Lemons, and for good reason.  The breaded cauliflower florets are crispy, smoky, salty, and spicy. You won’t be able to get enough of them!

This riff on Spinach Artichoke Dip is wayyy lighter than the classic kind, but it’s just as delicious!  Greek yogurt and blended cauliflower create its creamy, tangy base.

Can you guess the secret ingredient in that gooey vegan cheese sauce?  That’s right! It’s cauliflower. Balance the sauce’s smoky flavor with refreshing pineapple salsa.

Roasted garlic adds rich, nutty flavor to this creamy mashed cauliflower.  Serve it with a pat of butter or a ladle of mushroom gravy.

This ironic recipe contains neither mac nor cheese, but we love it all the same.  A gooey, tangy vegan cheese sauce coats tender cauliflower florets. I go back for seconds (erm…thirds) every time I make it.

Serve this aromatic “rice” pilaf as a side dish with any protein you enjoy!  It’s also a fantastic base for a grain-free grain bowl, topped with baked tofu or roasted chickpeas, sautéed greens, and a drizzle of sriracha.