This innocuous veggie is having a moment. Trendy dishes like cauliflower “rice” and mashed “potatoes” have brought this superfood—known for its protective effects against inflammation and cancer—a new notoriety. “Its mild taste makes cauliflower a fantastic canvas for bold flavors,” says chef Richard Landau. He and his wife, pastry chef Kate Jacoby, penned the cookbooks Vedge and V Street, Heres Exactly What to Eat Before a Half Marathon Philadelphia, High-Protein Snacks for Runners.
Thai Salad
Roast florets tossed with salt and sesame oil at 400°F for about 10 minutes. Whisk together 1 tablespoon tamari, ¼ teaspoon white pepper, and 1 teaspoon each lime juice, sriracha or sambal, and sesame oil. Toss cooled cauliflower in dressing and arrange on lettuce leaves. Sprinkle with chopped peanuts, cilantro, and basil.
Spicy Curry
Whisk together ½ cup ketchup, 2 teaspoons minced ginger, ¼ cup each sriracha, chopped cilantro, and vegan mayonnaise (like Just Mayo), 1 tablespoon plus 1 teaspoon rice-wine vinegar, 2 teaspoons each curry powder and cumin, ½ teaspoon cayenne pepper, and 1 teaspoon sea salt. Dress florets lightly with sunflower oil, salt, and pepper, and roast at 400°F for 10 minutes or until golden brown. Toss in curry sauce. Serve over rice or stuffed into sandwiches.
RELATED: 7 Ways to Add More Vegetables to Your Diet
Mashed “Potatoes”
Boil florets in lightly salted water, and save some of the cooking water. Puree in food processor, slowly adding back equal parts cooking water and olive oil until smooth. Season with salt, pepper, and nutritional yeast for a cheesy and nutty umami flavor.
Cauliflower “Rice”
Pulse raw cauliflower in food processor until it resembles rice grains. Do not overprocess. Cook cauliflower in vegetable stock with salt and pepper for about 3 to 5 minutes or until tender. Drain and reserve stock (for soup) and drizzle the “rice” with olive oil.
Cauliflower “Steaks” with Harissa
Best Running Shoes 2025
- where they run daily along the Schuylkill River.
- Make one cut through the center of the cauliflower to divide it in half.
- Make one cut through the center of the cauliflower to divide it in half.
- Make one cut through the center of the cauliflower to divide it in half.
In a large pot of boiling salted water, blanch 1-inch-thick cauliflower steaks for 4 minutes. Remove and transfer to a sheet pan and brush all sides evenly with sunflower oil and harissa sauce, found in the international aisle of the grocery store. Grill until char marks appear, about 1 minute each side.
Nutrition & Weight Loss
Combine and pulse in a food processor 1 cup chopped tomatoes; 1 cup jarred Calabrian chile peppers or any pickled red chile (stems removed); 4 garlic cloves; 1 teaspoon each coriander, cumin, caraway seed, and sea salt; 1 tablespoon rice wine vinegar; and 2 tablespoons olive oil. Store in an airtight container in the fridge for up to 2 weeks.
RELATED: Find more delicious prerun and recovery recipes in The Runner’s World Cookbook!
Bruschetta
Combine ½ cup cilantro leaves, ½ cup lime juice, 2 teaspoons each sherry vinegar and Dijon mustard, ⅔ cup olive oil, 1 teaspoon sea salt, ½ teaspoon cumin, ¼ cup chopped shallots, and 1 teaspoon minced garlic in food processor, pulsed until leaves are torn, about 20 seconds. Chop cauliflower into small florets and roast at 400°F for 10 minutes. Remove and slightly cool. Toss with cilantro dressing and serve atop toasted baguette slices brushed with olive oil.
Cauliflower with Kimchi Cream
Toss 1 head cauliflower florets in medium bowl with 2 tablespoons canola oil, ½ teaspoon salt, and 1 teaspoon pepper. Transfer to a sheet pan and bake at 450°F until floret edges start to char and caramelize, 8 to 10 minutes. Meanwhile, make kimchi cream by combining ½ cup vegan mayonnaise, ¼ cup kimchi with its juice, and ½ teaspoon salt in food processor. Pulse until kimchi is in small chunks and evenly distributed through the mayo. Remove cauliflower and serve it hot over a pool of kimchi cream.
