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Adlen Robinson: What can’t you do with cauliflower?
cauliflower stock
Photo by Dilyara Garifullina on Unsplash

I am happy to report that cauliflower has made a come-back. For so long, if someone told you cauliflower was on the dinner menu, you probably yawned. Not anymore! You see cauliflower—usually blackened or charred on the menus of fancy spots, as well as more casual bar menus. The paleo and keto community embraced cauliflower “rice,” and of course the vegan and vegetarian community have always had a special love for all things cauliflower. 

Besides being delicious, cauliflower boasts a host of health benefits. Low in calories, high in vitamins and minerals, cauliflower is also high in fiber and a good source of antioxidants. What is there not to love? Now, let’s get cooking! 

If you love Buffalo wings, and who doesn’t, you are sure to like this cauliflower version. While they might not taste exactly like chicken wings, these cauliflower bites are crunchy, spicy and delicious. 


Buffalo Cauliflower Bites 

  • ½ cup flour

  • ½ cup plus 2 tablespoons milk

  • 1 ½ teaspoons hot sauce

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 head cauliflower, chopped into florets


Buffalo Sauce

  • ½ cup favorite hot sauce (We like a combination of Texas Pete’s and Frank’s Original)

  • ¼ cup white vinegar

  • 2 tablespoons butter

  • 1 teaspoon horseradish

  • ¼ teaspoon paprika


Blue Cheese Sauce

  • ½ cup Greek yogurt

  • ¼ cup sour cream

  • 1 teaspoon lemon juice

  • Pinch of salt and pepper

  • 1/3 cup blue cheese, crumbled


Preheat oven to 425-degrees. In a bowl, whisk together flour, milk, hot sauce, garlic powder, onion powder, salt and pepper. Dredge cauliflower florets in the batter and then place on a greased baking sheet. Bake for 15 minutes until golden brown. Meanwhile, combine sauce ingredients in a small saucepan and bring to a boil. Remove from heat and cool a bit. For blue cheese sauce, combine all ingredients. Serve cauliflower bites with hot sauce and blue cheese sauce. 


Veggie Fried “Rice” 

  • 1 head cauliflower, coarsely chopped

  • 2 tablespoons avocado oil

  • 3 carrots, chopped

  • ½ onion, chopped

  • 2 cloves garlic, minced

  • 2 eggs, lightly beaten

  • ¼ cup soy sauce (more to taste)

  • 1 teaspoon sriracha (more to taste)

  • Pinch of salt and pepper

  • ¼ cup parsley, minced

  • ¼ cup cilantro, minced

  • ½ cup toasted cashews or peanuts, chopped


Pulse cauliflower in food processor until it resembles rice. Set aside. Heat oil in a wok or a large skillet. Add carrots and onion and cook for 5 minutes. Add garlic and cauliflower and cook another 5 minutes. Push vegetables to the sides and add beaten eggs, cooking until scrambled and broken up. Add soy sauce and sriracha and mix to combine. Add more soy sauce to taste. Continue cooking until hot. Stir in parsley and cilantro and top with cashews or peanuts. 


Curried Cauliflower

  • 3 tablespoons olive oil

  • 1 tablespoon ginger, grated

  • 1 clove garlic, minced

  • 1 teaspoon cumin

  • 1 head cauliflower, cut into florets

  • ½ teaspoon curry powder

  • 1 teaspoon turmeric

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon pepper


Heat oil over medium-high heat. Add ginger and cook for 30 seconds. Add cumin and garlic and cook another 30 seconds. Add cauliflower, curry powder, turmeric, paprika, salt and pepper. Cover and simmer until cauliflower is tender, about 10 minutes.