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I get that cauliflower is a polarizing vegetable. Some people love it, a lot of people hate it, and there isn’t much in between. I’m here to be your liaison and connect the cauliflower haters with some recipes that I think even they’ll like. Give them a try!

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CAULIFLOWER 

MAC & CHEESE

Kosher salt and freshly ground black pepper

1 tablespoon butter, plus more for the pan 

1 large head cauliflower, cut into florets 

1 cup whole milk 

1/2 teaspoon dry mustard 

Hot sauce, as needed 

1 cup grated pepper jack cheese 

One 4-ounce log fresh goat cheese 

1/4 cup grated Parmesan 

Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.

Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.

In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.

Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.

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PENNE WITH 

CAULIFLOWER & CARMELIZED ONIONS

1/2 cup golden raisins

1 stick unsalted butter

1 large onion, thinly sliced

2 1/2 tsp. kosher salt, plus more for the pasta water

Black pepper, to taste

1 large head cauliflower, cut into florets

12 oz. penne

2 cups fresh parsley, roughly chopped

1 cup grated parmesan cheese, plus more for topping

1/2 cup toasted pine nuts

Grated zest of 1 lemon, plus 1 tablespoon lemon juice

3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes 

Cover the raisins with 1 cup hot water in a bowl and let sit until plump, about 15 minutes. Drain and set aside.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is softened and a deep golden brown, 20 to 25 minutes. Remove from the pan and set aside.

Melt the remaining 4 tablespoons butter in the same skillet over medium heat. Add the cauliflower, ¾ cup water, 1 teaspoon salt and a few grinds of pepper and cook, tossing occasionally, until the water is evaporated and the cauliflower is tender and turning golden brown in some spots, 20 to 25 minutes.

While the cauliflower cooks, bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1½ cups cooking water, then drain.

Add the pasta, caramelized onion, parsley, parmesan, pine nuts, lemon zest, lemon juice, garlic, red pepper flakes, 1 cup reserved cooking water, the remaining ½ teaspoon salt and a few grinds of pepper to the skillet with the cauliflower. Cook, stirring constantly and adding more cooking water if needed, until the cheese is melted and the ingredients are well combined, 1 to 2 minutes. Gently fold in the raisins. Top the pasta with more parmesan, if desired.

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AIR-FRIED BUFFALO CAULIFLOWER BITES

1 large head cauliflower, cut into 1½-inch florets

8 Tbsp. melted butter

1/2 cup cayenne pepper sauce (like Frank's Wing Sauce), plus more for dipping

1 1/2 cups almond flour or breadcrumbs

2 tsp. no-salt seasoning (optional)

1 cup ranch dressing, for dipping or as needed

Preheat the oven to the lowest temperature and then turn it off. Alternatively, turn it to a “keep warm” setting.

Place the cauliflower florets in a large bowl.

In a small bowl, mix the melted butter and cayenne pepper sauce to combine, then pour the sauce over the cauliflower. Mix everything together well. 

In a separate large bowl or large resealable plastic bag, combine the almond flour or breadcrumbs and seasoning (if using). Transfer the cauliflower to the bowl or bag with the breading. Use tongs or a slotted spoon so you don’t end up pouring in extra sauce. Toss (or shake) the cauliflower to coat it in the breading.

Transfer half of the coated cauliflower to your air fryer, using both the bottom and upper racks to avoid overcrowding.

Set the air fryer to 350º and cook for 12 to 15 minutes, until the cauliflower is golden brown and cooked through, but not mushy.

Place the cooked cauliflower on a sheet pan in the oven to keep warm. Continue to cook the remaining cauliflower in the air fryer. 

To make the buffalo ranch dipping sauce, add your desired amount of wing sauce to the ranch dressing, to taste. Serve the buffalo cauliflower with the dipping sauce.

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CHEESY CAULIFLOWER BREADSTICKS

4 cups cauliflower (riced, about 1 large head of cauliflower)

4 large eggs

2 cups mozzarella cheese 

3 teaspoons oregano

4 cloves garlic (minced)

Salt and pepper (to taste)

1 cup mozzarella cheese (or more, for topping)

Preheat oven to 425℉. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

Make sure your cauliflower is roughly chopped into florets. Add the florets to your food processor and pulse until the cauliflower resembles rice.

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.

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.

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 1 cup mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

TFD: “Death is not the greatest loss in life. The greatest loss is what dies inside us while we live.” - Norman Cousins

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