3 unique cauliflower recipes

1.  Cilantro lime cauliflower rice

Cilantro Lime Cauliflower Rice













  • 1 large head of cauliflower
  •  1 tbsp avocado or olive oil
  •  2 garlic cloves minced
  •  1/2 large onion chopped
  •  1/4 cup chopped cilantro
  •  3 tbsp avocado or olive oil
  •  1 tbsp white vinegar
  •  1 garlic clove minced
  •  Juice of 1 lime
  •  1/2 tsp cumin
  •  1/2 tsp salt


    1. Rice your cauliflower: chop your head of cauliflower into florets, place inside food processor and pulse until cauliflower has a rice texture.
    2. Heat a large skillet to medium heat. Add oil, and saute onion and garlic for 3-4 minutes, or until fragrant. Add cauliflower rice and continue to saute.
    3. Meanwhile, make your sauce: Add cilantro, vinegar, garlic, lime, cumin, and salt to your food processor or blender. While motor is running, add remaining oil. Blend until smooth.
    4. Pour sauce on top of cauliflower rice, and continue to mix until dressing is completely incorporated. Remove from heat and serve.

2. Cauliflower bread buns

cauliflower burger buns















  • 3 cups finely riced raw cauliflower florets (cauliflower should be riced until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but it’s best to actually measure it out)
  • 2 large eggs
  • 1/2 cup shredded parmesan cheese
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp dry Italian seasoning herb blend
  • 1 tsp white sesame seeds


    1. Preheat oven to 400F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. Mixture should be wet but not liquid.
    2. Grease the cavities of a muffin top pan. If you don’t own a muffin top pan, you can also make free form ones on a baking sheet lined with parchment paper or silicon baking mat.
    3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using baking sheet, press down on mixture with palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mix gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
    4. Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads (I recommend using a good silicone cookie spatula which usually has a very thin edge that glides easily underneath.) Allow breads to cool slightly before eating.

3. Cheesy Cauliflower Breadsticks

cheesy cauliflower breadsticks

















  • 4 cups riced cauliflower about 1 large head of cauliflower
  • 4 eggs
  • 2 cups mozzarella cheese I used a Tex Mex blend
  • 3 tsp oregano
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 1 cup mozzarella cheese, or more for topping


  1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there’s no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.

  4. Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.

  5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don’t be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  6. Slice and serve.
Recipe Notes:

If you do not have a microwave, I’d recommend cooking the cauliflower first either in your oven or on the stovetop and then ricing it. Easiest would be to steam it and then ricing it.

The cauliflower should not be soggy at all after microwaving it. If however, you find that it is soggy, place it on a few paper towels and squeeze the water out of it.

Nutritional information based on 1 cup mozzarella cheese for topping. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

The crust can be frozen, already baked, and just thaw it out on the counter or microwave. Or add the cheese and place it back in the oven and bake it for a few minutes until the cheese melts and browns.

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Surabhi Mahadevan

Words cannot describe my love for beauty, cats and water

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