Cauliflower Mac and Cheese {Cheesy & So Easy!}

Creamy, cheesy, and delicious, this cauliflower mac and cheese is everything it should be!

Tender elbow macaroni and cauliflower florets are tossed in a cheesy sauce, topped with more cheese and baked until bubbly. Serve this as a meatless main dish or a side dish!

cauliflower mac and cheese on a plate

Why We Love This Dish

It’s extra saucy and super cheesy.

Adding cauliflower adds great texture to a traditional mac and cheese recipe along with extra and nutrients!

It’s a great way to incorporate leftovers into a meal! Leftover baked cauliflower can be used along with leftover meats like roast chicken for a complete meal.

This dish can be served as a main dish or a side dish.

Fresh or Frozen Cauliflower

As in any recipe, fresh is best, but frozen cauliflower can be used. If it’s frozen, be sure to defrost and drain the cauliflower before using in this recipe.

Frozen cauliflower is already fairly soft and should only be added to the cooking water during the last couple of minutes so it doesn’t overcook.

cauliflower mac and cheese ingredients

How To Make Cauliflower Mac and Cheese

It’s as easy as 1, 2, 3 to make this tasty favorite!

  1. Cook macaroni and the cauliflower in salted boiling water just until tender.
  2. While the macaroni is boiling, make the cheese sauce.
  3. Toss it all together and place in a casserole dish, top with more cheese and bake!

cauliflower mac and cheese sauce in a pot

Cheese or Breadcrumbs on Top

While I top this casserole with extra cheese you can add a breadcrumb topping if you’d like. Combine the following and sprinkle over the casserole before baking:

  • 1/2 cup breadcrumbs (or Panko)
  • 3 tablespoons melted butter
  • 1/4 teaspoon garlic powder, 1 teaspoon fresh parsley, salt & pepper to taste

cauliflower mac and cheese ready to bake

Additions & Variations

This is a great recipe for add-ins! Here is a list of great add-ins, but feel free to get creative! Add about 1 cup or so of any of the following combinations:

  • Ham & Broccoli: Leftover diced ham and steamed broccoli are great additions.
  • Bacon & Tomato: Cherry or grape tomatoes, crisp bacon (or bacon bits) and a handful of fresh chopped spinach.
  • Pizza Inspired: Crumbled Italian sausage, pepperoni, sauteed green peppers, onions and black olives with a dash of oregano.
  • Veggie Lovers: Sauteed onions, bell peppers, zucchini & mushrooms.

cauliflower mac and cheese in a pan

How To Reheat Cauliflower Mac and Cheese

This casserole doesn’t freeze well but it will last in the fridge for about 5 days. The best way to reheat cauliflower mac and cheese is to give it a good stir and zap it in the microwave for a few minutes. Add a little milk if the sauce is too thick after reheating.

More Mac & Cheesy Goodness

Did you enjoy this Cauliflower Mac and Cheese? Be sure to leave a rating and a comment below!

cauliflower mac and cheese on a plate

Cauliflower Mac and Cheese

Tender elbow macaroni and cauliflower florets are tossed in a cheesy sauce, topped with more cheese and baked until bubbly.
Course Main Course, Pasta, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 697
Author Holly Nilsson

Ingredients

  • 4 cups cauliflower cut into bite-sized pieces
  • 2 cups elbow macaroni uncooked
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1 cup light cream about 10-12% MF
  • 1 1/2 cups milk
  • 4 cups sharp cheddar divided
  • 1/2 cup fresh parmesan cheese

Instructions

  • Preheat oven to 425°F.
  • Cook cauliflower and macaroni in salted water 5-7 minutes or until macaroni is tender. Drain very well.
  • Melt butter in a medium saucepan over medium heat. Stir in flour and seasonings and cook 1 minute.
  • Whisk in cream and milk a little bit at a time whisking until smooth after each addition. Bring mixture to a boil over medium heat while stirring.
  • Once thickened, remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Toss with cauliflower and macaroni and spread into a greased 9×13 pan.
  • Top with remaining cheddar cheese and 20-22 minutes or until bubbly. Do not over cook.

Notes

Cook pasta and cauliflower just until al dente, they will cook further in the oven.
Drain the cauliflower and macaroni noodles very well so your sauce doesn't get watery.
Any leftover cooked vegetables (or meats) can be added to this dish.
Breadcrumb Topping (optional)
This can be added in place of cheese on top of the casserole.
  • 1/2 cup breadcrumbs (or Panko)
  • 3 tablespoons melted butter
  • 1/4 teaspoon garlic powder, 1 teaspoon fresh parsley, salt & pepper to taste

Nutrition

Calories: 697 | Carbohydrates: 47g | Protein: 32g | Fat: 42g | Saturated Fat: 27g | Cholesterol: 130mg | Sodium: 919mg | Potassium: 493mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 32mg | Calcium: 756mg | Iron: 2mg
A casserole dish of cauliflower mac and cheese with writing
Cauliflower mac and cheese with text.
A serving of cauliflower mac and cheese with writing
Cauliflower mac and cheese and ingredients with writing

Easy Cauliflower Broccoli Salad

This cauliflower broccoli salad is filled with fresh florets and crunchy red onions, tender bacon pieces and chunks of cheese making this a perfect combination for any side salad. Perfect for side salad with the MOST delicious flavors blended together!

Cauliflower broccoli salad mixed together in a bowl with a wooden spoon.

Cauliflower Broccoli Salad

You are going to fall in love with this irresistible salad that is full of flavor and color. Crunchy, creamy and oh. SO. good! Cauliflower broccoli salad is delicious and flavorful. It is the perfect combination of savory and sweet plus crunchy and creamy. I love making this cauliflower broccoli salad for BBQs, potlucks and even holidays. The blend of all the ingredients come together so quickly and easily in one bowl. It is that simple!

Family and friends will be loving this cauliflower broccoli salad once they dish it on their plates. It is one of a kind and tasty! It is simple to make and comes together effortlessly. Simply chop the salad ingredients, add the bacon, cheese, almonds and sunflower seeds. Easy and a tried and true favorite in our home. Try this delicious cauliflower broccoli salad for your next get together!

Cauliflower Broccoli Salad Ingredients:

This easy cauliflower broccoli salad is basic and so simple but full of SO much flavor. The blend of all the ingredients together give this salad a WOW factor when serving. My family always requests this salad whenever we have a family gathering. It is one of the easiest salad and everyone love it which is just a bonus!

  • Broccoli: Cut up the broccoli into bite sized bites or purchase a bag of florets already precut.
  • Cauliflower: Simply pull a cauliflower apart of chop it up similar to the broccoli florets in size.
  • Red Onion: A small red onion works well to give it flavor and a bit of crunch.
  • Bacon: This bacon ingredient can either be store bought already made, left over bacon or microwaveable bacon that is tender and chopped.
  • Colby Jack Cheese: Shredded cheese from a block of cheese or already pre-shredded in a bag.
  • Almonds: Silvered almonds are best and this ingredient is simple by just dumpling it in the bowl!
  • Sunflower Seeds: Sweeten the salad with sunflower seeds.

Dressing:

  • Lite Mayonnaise: Creamy dressing is made with this mayonnaise.
  • Low Fat Greek Yogurt: Add in flavor with this greek yogurt but still keeping the calories light.
  • Lemon Juice: Just a splash of lemon freshly squeezed or from a bottle for tangy sweetness.
  • Sugar: Sweeten the dressing with some sugar.
  • Salt and Pepper: Just a pinch for seasoning. 

How to Make Cauliflower Broccoli Salad:

Simple ingredients and easy to make! The perfect combination of side salad. It is colorful and fun plus tastes delicious. Simply add all the chopped ingredients and bagged ingredients to a bowl and simply stir together. Then mix together the dressing in a separate bowl. Lastly, add the dressing to the cauliflower broccoli salad and see the creamy salad come to life. It is irresistible and delicious in every bite!

  1. Making the salad: In a large bowl add the broccoli, cauliflower, onion, bacon, cheese, almonds and sunflower seeds.
  2. Making the Dressing: In a small bowl whisk mayonnaise, Greek Yogurt, lemon juice, sugar, salt and pepper.  Pour over the salad and toss until coated.

Shredded cheese, sliced almonds, bacon chopped up, broccoli and cauliflower florets and red onion chopped up separated in a glass bowl.

Tips for the Best Broccoli and Cauliflower Salad

  • Cheese: The cheese can either be shredded or cubed in mini pieces if you prefer.
  • Red onion: To help with the flavoring in the red onion, after it is chopped up, rinse the onion under cold water. This will help remove the harsh flavoring when eating.
  • Add in: Craisins or peas for more tasty ingredients.
  • Less calories: Omit the sugar and use less cheese and bacon. You will still have a delicious salad the healthier way!
  • Making ahead: Make the dressing ahead of time and store separately in the refrigerator from the salad. Make the salad in a separate bowl and cover and store in the refrigerator also. When ready to serve combine the two bowls together.

All the ingredients chopped up with the mayonnaise dressing being poured overtop.

More Great Salads to Try:

Cauliflower broccoli salad photo with shredded cheese and bacon shown throughout.

Print

Cauliflower Broccoli Salad

This cauliflower broccoli salad is filled with fresh florets and crunchy red onions, tender bacon pieces and chunks of cheese making this a perfect combination for any side salad. Perfect for side salad with the MOST delicious flavors blended together!
Course Side Dish
Cuisine American
Keyword broccoli cauliflower salad, cauliflower salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 People
Calories 301kcal
Author Alyssa Rivers

Ingredients

  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 1/2 red onion chopped
  • 1/2 pound bacon cooked and chopped
  • 1 cup Colby jack cheese shredded
  • 1/3 cup slivered almonds
  • 1/4 cup sunflower seeds

Dressing:

  • 1/2 cup lite mayonnaise
  • 1/2 cup low fat greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • In a large bowl add the broccoli, cauliflower, onion, bacon, cheese, almonds and sunflower seeds.
  • In a small bowl whisk mayonnaise, Greek Yogurt, lemon juice, sugar, salt and pepper. Pour over the salad and toss until coated.

Nutrition

Calories: 301kcal | Carbohydrates: 10g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 486mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 34mg | Calcium: 164mg | Iron: 1mg

Vegetable Detox Soup

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it’s comforting, flavorful and packed with lots of healthy vegetables.

Vegetable soup is one of my favorite to start the year off. Try these three soups that are filled with vegetables in each of them: Minestrone Soup, Beef Barley Soup or Classic Italian Wedding Soup.

Vegetable detox soup in a pot with ladle

Vegetable Detox Soup

This healthy and delicious Detox Vegetable Soup is just what you need to start the year off right.

It’s the perfect way to help you get back on track if you’ve been indulging in too many sweets during the holidays.

If eating healthier is one of your New Year’s resolutions, this soup is an easy way to get started.

This Detox Vegetable Soup is packed with tons of nutritious veggies, immune-boosting herbs and makes you feel warm, wholesome and nourished.

The best part is, this recipe comes together in just 20 minutes in one large pot. So cleanup is a breeze!

What’s Inside this Vegetable Detox Soup?

What I love about this soup is that it’s so easy to customize with what you like or have on hand.

It’s packed with detoxifying vegetables and leafy greens like kale, broccoli and celery.

The purple cabbage, diced tomatoes, cauliflower and carrots add color and help to fill you up.

While the lemon and ginger add a nice zing and help to boost your immune system.

And finally, the spices and fresh herbs tie the flavors together.

  • Olive oil: cooks the vegetables
  • Red onion: diced
  • Garlic: minced
  • Ginger: fresh, peeled and minced
  • Celery and Carrots: chopped
  • Broccoli florets and Cauliflower florets: split apart in small sections.
  • Turmeric: optional
  • Canned tomatoes: no salt diced tomatoes
  • Water: this will act as the broth with all the flavoring.
  • Italian seasoning: delicious flavoring
  • Pink Himalayan salt: or sea salt will work
  • Cracked black pepper: to taste
  • Kale: de-stemmed and torn into pieces
  • Purple cabbage: chopped
  • Lemon: juiced
  • Parsley: a handful for serving

How to make Detox Vegetable Soup:

  • Sauté vegetables: In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
  • Boil vegetables: Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  • Enjoy! Serve hot with chopped parsley.

vegetable detox soup in a pot

Tips for making Detox Vegetable Soup:

  • Cut vegetables: It is best to cut your vegetables the same size pieces. This will help cook evenly and together.
  • Tomatoes: If you would like more fresh vegetables, you can dice up Roma or sweet tomatoes to add in, instead of a can.
  • Leafy greens: Leave out the kale or spinach until about 20-30 minutes prior to serving it.
  • Pasta: Wanting pasta in your soup, add this towards the end of serving your soup.
  • Creamy soup: For a creamier soup, add in 1/2 cup of half in half, almond milk or coconut milk just before serving.
  • Adding Heat: To make this with some spice, add a dash of cayenne pepper, red pepper flakes or diced jalapeños to the soup.
  • Thicker soup: Add in tomato puree or tomato paste for a thicker soup base.

What goes well with Detox Vegetable Soup:

This is Detox Vegetable Soup is great topped with fresh herbs like parsley, oregano or basil.

To help add some carbs to this soup, we love to make one of my delicious homemade bread recipes.

Some of my favorites are breadsticks, garlic bread or rolls.

You could even serve the Detox Vegetable Soup with a baked potato or a side of zucchini rice as well.

Variations of Detox Vegetable Soup:

  • Vegetables: Corn (fresh or frozen), green beans (fresh or frozen), peas, potatoes, squash or zucchini.
  • Potatoes: add in russet, Yukon, sweet, red or gold potatoes for extra thickness and carbs.
  • Broth: instead of water, you can add in vegetable broth, chicken or beef broth if you would like more flavoring.
  • Meat: add in browned ground beef, lean turkey, sausage, pork, tofu or shredded chicken as a protein option.
  • Pasta: any type of pasta is a great way to add in thickness to your soup.

Vegetables cut and prepared in the pot

Storing Vegetable Detox Soup:

  • How long does Vegetable Detox Soup last? This is a great soup to have a meal plan. It generally lasts in ziplock or airtight container in the refrigerator for about 5 to 6 days.
  • Can you freeze Vegetable Detox Soup? Yes! This soup does well in the freezer. Simply let it cool after it has been cooked. Place in a ziplock bag and store flat in the freezer for up to 1 month. When you are ready to reheat, place in the refrigerator overnight to thaw.
  • Warming up Vegetable Detox Soup: When ready to warm up your thawed soup, simple place over the stove top and warm slowly, stirring occasionally. If you are using a microwave, slowly warm up your soup in slow increments, stirring in-between until it is warmed through.

More Flavorful Soup Recipes:

Vegetable detox soup served in a bowl with a spoon.

Vegetable Detox Soup

Vegetable Detox Soup is an easy one pot recipe perfect for getting back on track for the new year! Best of all, it's comforting, flavorful and packed with lots of healthy vegetables.

  • olive oil
  • 1/2 of a red onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (peeled and minced)
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 3 cups broccoli florets
  • 1 cup cauliflower florets
  • 1/2 teaspoon turmeric (optional or to taste)
  • 1 can 14.5 oz can of no salt diced tomatoes (preferably organic)
  • 4 cups water
  • 1 teaspoon Italian seasoning
  • pink Himalayan salt (or sea salt, to taste)
  • fresh cracked black pepper (to taste)
  • 2 cups kale (de-stemmed and torn in pieces)
  • 1 cup purple cabbage (chopped)
  • juice from 1/2 of a small lemon
  • handful chopped parsley (for serving)
  1. In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
  2. Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  3. Serve hot with chopped parsley.

Updated on January 4, 2019

Originally Posted on December 27, 2017 by  Kelly Kwok from https://lifemadesweeter.com.

 

Mashed Cauliflower

Mashed Cauliflower is smooth, creamy, and light. It’s the perfect side dish if you’re looking to for something low in carbohydrates and calories. You won’t even miss potatoes with this flavorful mash. 

Whether you’re in need of a low carb side or just want a delicious creamy dish, this Mashed Cauliflower is for you! They’re just as yummy as mashed potatoes. Pair them with Garlic Butter Herb Prime Rib, Beef Tenderloin, or Lemon Garlic Butter Flank Steak with Mushrooms.

Mashed cauliflower in a bowl

Mashed Cauliflower

Mashed Cauliflower is so flavorful and even easier to whip up than mashed potatoes. No peeling! If you’re making these to follow a diet or just to enjoy cauliflower, you won’t miss potatoes one bit.

mashed cauliflower in a pot

How to make Mashed Cauliflower?

  • Fill a 4-quart pot with 2 inches of water and bring to a boil. Add in the cauliflower florets, cover, and cook 6-8 minutes until tender. Pour in a colander to drain.
  • Use the same pot to melt the butter over medium heat. Add the garlic and cook 30-60 seconds until fragrant. Remove pan from heat.
  • Add the cauliflower back to the pot along with the Parmesan cheese and salt & pepper. Use a hand blender to mash the cauliflower. (If you don’t have one, use a regular blender, working in batches.)
  • Transfer mash to a serving bowl and garnish with extra melted butter and Parmesan cheese.

Cauliflower and Cauliflower shredded

What can I add to mashed Cauliflower?

  • Garlic– This gives it a punch of flavor that pairs perfectly with the cauliflower.
  • Parmesan Cheese– This adds a strong nutty cheese flavor which tastes delicious in classic mashed potatoes and this mashed cauliflower.
  • Butter– This allows you to cook the garlic to allow it to release its flavor. It also adds rich and creaminess to the mash. Salted or unsalted can be used.

Does Mashed Cauliflower taste the same as Mashed Potatoes?

Exactly the same? No. But pretty close. The texture is smooth and creamy but a little bit lighter. Yes, it tastes like cauliflower but the addition of garlic and Parmesan help it taste similar to your favorite mashed potatoes.

Cauliflower being mashed up in a pot

How to make Mashed Cauliflower creamy?

Let the cauliflower steam off. After cooking the cauliflower, drain it in a colander in the sink while melting the butter and cooking the garlic. Allowing the cauliflower to sit and let the steam escape will prevent your mash from being watery.

For extra creamy mash, add in a little cream cheese or sour cream.

Looking for more healthy side dish recipes? Enjoy these:

Mashed cauliflower in a bowl with butter on top

Mashed Cauliflower

Mashed Cauliflower is smooth, creamy, and light. It's the perfect side dish if you're looking to for something low in carbohydrates and calories. You won't even miss potatoes with this flavorful mash. 

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons butter
  • 4 cloves garlic (crushed)
  • 1/3 cup Parmesan cheese (grated)
  • salt & pepper (to taste)
  1. Fill a 4 quart pot with 2 inches of water and bring to a boil. Add in the cauliflower florets, cover, and cook 6-8 minutes until tender. Pour in a colander to drain.
  2. Use the same pot to melt the butter over medium heat. Add the garlic and cook 30-60 seconds until fragrant. Remove pan from heat.
  3. Add the cauliflower back to the pot along with the Parmesan cheese and salt & pepper. Use a hand blender to mash the cauliflower. (If you don’t have one, use a regular blender, working in batches.)
  4. Transfer mash to a serving bowl and garnish with extra melted butter and Parmesan cheese.

Easy Cauliflower Soup

Cauliflower Soup is a simple and creamy this cauliflower soup is flavorful and comforting. Load it up with your favorite toppings or enjoy it on it’s own, this soup will please everyone! 

You can make this a complete meal by serving this soup alongside some Brussels sprouts Salad, Cast iron skillet pork chops, or some Cheesy Cheddar Garlic Breadsticks! 

cauliflower soup

Cauliflower Soup

Hey y’all! Serene from House of Yumm, bringing you creamy and comforting cauliflower soup today.

This soup is one of my favorites to make during the Fall and Winter months.

My all time favorite soup is always going to be Potato Soup, but sometimes I need something a bit lighter..which is why this cauliflower soup is a close second!

It’s very similar. Plus Cauliflower is pretty magical, when you cook it and blend it, it becomes this silky, creamy masterpiece.

And then we can toss all of our favorite toppings on. This soup is sure to become a staple in your home!

How to make Creamy Cauliflower Soup

This creamy, comforting soup comes together quick and easy on the stovetop.

Cauliflower soup is an easy soup recipe can be customized to be meat free and dairy free based on your preferences.

Naturally gluten free, this healthy, low carb soup is perfect for a weeknight meal. It’s also a great meal planning option since it reheats so well!

  1. Cook the bacon in a dutch oven or large pot. Remove the bacon and drain the grease, reserving 1 tablespoon in the pot. 
  2. Saute the onion in the bacon grease until the onions are soft and tender. Add in the garlic and cook an additional 30 seconds.
  3. Add in the cauliflower, broth, salt and pepper. Bring to a boil and simmer the cauliflower for 15-20 minutes until softened. 
  4. Blend the soup. Use either an immersion blender or carefully transfer the liquid to a blender or food processor. If using a blender or processor allow the soup to cool slightly before blending. 
  5. Serve with toppings if desired! 

Some F.A.Q’s about Cauliflower Soup:

  • How to make Vegetarian/Vegan Cauliflower Soup: To make this recipe meat free you can omit the bacon in the first step. Use another fat/oil of preference to sauté the onion. Then follow the rest of the recipe as follows.
  • How to store and reheat this cauliflower soup recipe: Store this soup in an airtight container in the refrigerator. This soup will keep for 3-4 days. To reheat simply pour into a medium size pot and heat over medium heat. This soup can be frozen and stored in the freezer for 4-5 months. To thaw remove from the freezer, place in the refrigerator overnight and then reheat.
  • How do you thicken cauliflower soup? Blending this soup creates a thick, creamy soup all on it’s own! Nothing else is needed to be done. If once you have prepared the soup you feel it should be thicker, take one tablespoon of cornstarch and add it to 1/4 cup warm water or broth, whisking together. Add this cornstarch slurry to the soup. Whisk it together and cook for several minutes, the soup will thicken right up!

Topping Suggestions:

  • Fresh herbs: parsley, thyme, chives, dill
  • Additional roasted cauliflower 
  • Bacon 
  • Grated cheese– I love the flavor contrast of a sharp white cheddar with this soup.
  • Grated nutmeg– this flavor pairs wonderfully with cauliflower! 
  • Hot sauce
  • Sprinkle of chili powder
  • Lemon juice– just a squeeze from one lemon wedge is fantastic! 

More Soup Recipes You May Enjoy

Cauliflower soup up close in a bowl with a spoon

Cauliflower Soup

Cauliflower Soup. Simple and creamy this cauliflower soup is flavorful and comforting. Load it up with your favorite toppings or enjoy it on it’s own, this soup will please everyone! 

  • 3 strips bacon
  • 1/2 cup yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 head cauliflower (approx 2 lbs) (cut into florets)
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Toppings

  • 1 cup sharp white cheddar cheese (grated)
  • 1 tablespoon chives (chopped)
  1. Heat dutch oven or large pot over medium heat, add the bacon and cook to desired crispness. Remove the bacon (save for topping), drain the grease, reserving 1 tablespoon in the pot.

  2. Add the onion to the bacon grease in the pot and cook over medium heat until the onions are softened. Stirring occasionally.

  3. Add the garlic and cook an additional 30 seconds.

  4. Pour in the broth, add the cauliflower, salt and pepper. Bring to a boil. Simmer for 15-20 minutes until the cauliflower is softened.

  5. Using an immersion blender, blender or food processor blend the soup until smooth and creamy. (Be careful when transferring hot liquids and allow the soup to cool briefly before putting a lid on the blender)

  6. Serve the soup warm with toppings of choice.

To make this vegan/vegetarian do not cook the bacon, use another fat/oil of choice to saute the onions in. 

 

 

 

Grilled Cauliflower Steaks – a lighter dinner option

Overhead shot of grilled cauliflower steaks on a metal platter.

Grilled Cauliflower Steak is a healthy, quick and simple dinner that’s on the table in a flash. Cauliflower steaks are thickly sliced, brushed with a seasoned olive oil mixture, and grilled until tender.

Take a little break from the usual grilled chicken or pork chops with a light and savory cauliflower steak…you won’t believe how easy they are!

Overhead shot of grilled cauliflower steaks on a metal platter.

Let’s Get Grilling

Grilled veggies are so flavorful and tasty but I was a little reluctant to try grilling cauliflower steaks because cauliflower tends to be a little bland….in my opinion. But everywhere I turned, I kept seeing cauliflower steaks, so I thought I’d give it a whirl. And what a FANTASTIC idea that was.

If you haven’t had a Cauliflower Steak yet, you’re in for a real treat. Even if you’re not a cauliflower fan, I can guarantee you will LOVE this recipe! My veggie hating family devoured the whole platter in a matter of minutes. So quickly, in fact, I had to make another batch.

Which wasn’t a big deal because Grilled Cauliflower Steak is insanely quick and easy to make!

Cauliflower cut in half on a cutting board with a knife.

How to Make Cauliflower Steaks

The best Grilled Cauliflower Steaks are ready in less than 30 minutes, including the amount of time it takes to cut the steaks. To make crispy cauliflower steaks indoors (or if you don’t have a grill), easy roasted cauliflower steaks are my go-to during the winter months. Equally easy and just as addicting!

How to Cut and Prepare:

  1. Cut the cauliflower steaks by FIRST cutting the head of cauliflower in half down the center. Do not remove the stem.
  2. Cut each half into 1 1/2 – 2 inch wide “steaks”. You should be able to get two steaks from each half depending on the size of your cauliflower. If you cut thinner steaks the florets will not hold together.
  3. In a small bowl, whisk together the cauliflower steak marinade ingredients. (If you don’t have liquid smoke or can’t find it at the store, you can skip it.)
  4. Using a pastry brush, coat both sides of the cauliflower steaks with the seasoned olive oil marinade.

Cauliflower Steaks being brushed with a seasoned oil on a cutting board.

How to Grill:

  1. Place the cauliflower steaks on the grill and cook over medium heat for 4-5 minutes.
  2. Carefully flip the cauliflower steaks over with a spatula and continue to grill for an additional 3-4 minutes or until tender.

Cauliflower Steaks on a grill

Serve immediately sprinkled with parsley, if desired. If you’d like a sauce, serve with a cool, fresh Tzatziki Sauce, a spicy Buffalo Sauce or a drizzle of Pesto Sauce for light summer flavor!

What to Serve with Cauliflower Steaks

 

Easy Grilled Cauliflower Steak Recipe

Grilled Cauliflower Steak recipe that's ready in less than 30 minutes.

  • 2 heads cauliflower (leaves removed )
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh chopped parsley
  1. Preheat grill.

  2. Cut the cauliflower in half from top to bottom cutting through the stem. (Do not remove the stem.)

  3. Cut each cauliflower half into 1 1/2 – 2 inch slices (steaks). You should have 4 cauliflower steaks from one head of cauliflower depending on the size of your cauliflower.

  4. Arrange the cauliflower on a baking sheet or tray. Set aside.

  5. In a small bowl, whisk together the olive oil, paprika, onion powder, liquid smoke, salt and pepper.

  6. Coat both sides of the cauliflower steaks with the seasoned oil using a pastry brush.

  7. Place the cauliflower steaks on the grill and cook for 4-5 minutes.

  8. Carefully flip the cauliflower steaks over with a spatula and continue grilling for 3-4 minutes or until tender.

  9. Sprinkle with chopped parsley, if desired, and serve immediately.

Cauliflower steaks can be cut up to 8 hours ahead of time.

Best if enjoyed the same day they’re grilled.

Grilled cauliflower steak is a light & healthy alternative to a classic steak or grilled chicken. Cauliflower is thick cut, brushed with a homemade marinade and grilled until tender. Try topping with buffalo or pesto sauce for a fun twist! #spendwithpennies #cauliflowersteak #grilled #healthyrecipe #dinner
Grilled cauliflower steak is a light & healthy alternative to a classic steak or grilled chicken. Cauliflower is thick cut, brushed with a homemade marinade and grilled until tender. Try topping with buffalo or pesto sauce for a fun twist! #spendwithpennies #cauliflowersteak #grilled #healthyrecipe #dinner
Grilled cauliflower steak is a light & healthy alternative to a classic steak or grilled chicken. Cauliflower is thick cut, brushed with a homemade marinade and grilled until tender. Try topping with buffalo or pesto sauce for a fun twist! #spendwithpennies #cauliflowersteak #grilled #healthyrecipe #dinner

Marinated Chopped Salad packed with veggies!

Marinated Chopped Salad is loaded with all of our favorite vegetables and tossed in a tangy vinaigrette dressing. It is perfect for a summer picnic or packed for lunch at the office! It’s fresh, colorful and crunchy!

Paired with an easy marinade, this chopped salad is a great alternative to a simple tossed salad or classic chef salad and perfect at any potluck!

Marinated chopped salad in a wooden bowl, garnished with dill and parsley.

What is a Chopped Salad?

A chopped salad recipe is exactly what it sounds like; a salad made with crisp veggies at the peak of freshness chopped and tossed with dressing.

This salad is a colorful healthy blend of your favorite veggies mixed with a bright, tangy vinaigrette dressing that is sure to please even the pickiest of veggie eaters!

In this recipe I skip the lettuce but many chopped salads include lettuce as well!

Bowl full of marinated chopped salad ingredients.

What Goes in a Chopped Salad?

You can mix and match a lot of the ingredients, but the basics are in this recipe! Don’t forget to toss with a chopped salad dressing that blends and complements ALL the flavors of the veggies!

Veggies:

  • Juicy – tomatoes, cucumbers, zucchini
  • Crunchy – carrots, cauliflower, bell peppers, cabbage (Red or green, note that red can discolor the other ingredients if left overnight).
  • Colorful – I choose all of the colors of the rainbow in this delicious salad.

You can absolutely substitute any of the vegetables in this recipe with your favorites, or whatever you happen to have on hand. Sliced zucchini, onions, mushrooms… the possibilities are endless! Try adding romaine lettuce or even adding in your favorite cheese, like feta or goat cheese!

Bowl of chopped salad ingredients with dressing being poured on top.

How to Make a Chopped Salad

It’s all about the chop! This salad may be made up of a few simple ingredients, but it does require a bit of prep. To make this easier, I like to use my favorite chopper. It chops all the veggies perfectly and saves tons of time! After this salad, you’ll wonder how you ever survived without using a chopper!

  1. Dressing: Whisk together the dressing ingredients. Set aside in the fridge.
  2. Chop: Chop the veggies and herbs and place in a large bowl.
  3. Mix: Add the chilled dressing and toss everything well.

Refrigerate for at least 2 hours or make this the night before!  This will allow the veggies plenty of time to marinate and soak up some of the tangy dressing. Since both the salad and dressing can stay in the fridge for days,  it’s perfect for meal prepping your lunches.

More Easy Salads

Marinated Chopped Salad

This chopped salad is packed with fresh veggies and marinated in a red wine vinegar dressing.

  • 1 1/2 cups grape tomatoes (chopped)
  • 1 cup carrots (diced)
  • 1 cup yellow bell pepper (chopped)
  • 1 1/2 cups cucumber (chopped)
  • 1 cup green cabbage (or red cabbage*, chopped)
  • 1 cup cauliflower pieces
  • 1 cup zucchini
  • 1 1/2 tablespoons fresh dill (chopped)
  • 2 tablespoons fresh parsley

Dressing

  • 1/2 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • salt and pepper
  1. Combine all dressing ingredients in small bowl or jar. Whisk (or shake) to combine.
  2. Chop all ingredients and place in a large bowl. Toss with dressing and refrigerate at least 2 hours before serving stirring occasionally.

If marinating overnight, the color of the purple cabbage can bleed so I recommend green cabbage. 

REPIN this Fresh Recipe

Chopped salad in a large wooden bowl

This is the best chopped salad! With 7 different veggies, it is packed with healthy crunchy flavors. Even tossed in the tasty dressing it still lasts for days in the fridge. Perfect for meal prepping lunches! #spendwithpennies #marinatedchoppedsalad #vegetablesalad #sidedish #lunch
This is the best chopped salad! With 7 different veggies, it is packed with healthy crunchy flavors. Even tossed in the tasty dressing it still lasts for days in the fridge. Perfect for meal prepping lunches! #spendwithpennies #marinatedchoppedsalad #vegetablesalad #sidedish #lunch

Oven Baked Cauliflower (easy side dish)

Baked Cauliflower is an easy way to elevate a simple vegetable into yummy side dish!

Nothing fancy needed, no crazy ingredients but lots of flavor and simple to prep. Simply chop, season, and bake. Add in cheeses and your favorite herbs and seasonings to change it up.

Baked cauliflower garnished with parsley on a baking sheet

Why We Love This Recipe

There are so many new and tasty ways to enjoy the vegetables we grew up with (zoodles anyone?). Want to take your veggie game to the next level? Baked veggies are the way to do it!

We love that this recipe needs just a few ingredients and almost no prep time!

It can easily be adapted to whatever seasonings you have on hand to compliment the rest of your meal.

This side can bake at various temperatures so it’s perfect to put in the oven with your main dish.

Leftovers are great added to soups and stews or even chilled and added to salads.

How to Prepare Cauliflower Florets

Cauliflower is a compact and heavy vegetable, so it is easy to work with.  For this baked cauliflower recipe:

  • Wash & Drain After rinsing, drain well (leftover water will steam and they won’t brown as nicely).
  • Remove any green leaves at the bottom and cut off the stem.
  • Cut Cut the entire head in half vertically from the stem up. Then, with your fingers, break apart each half into smaller pieces. These are the florets.

If you prefer more texture or crunch, keep your florets on the larger side so they can brown without getting too soft. If you prefer softer cauliflower, break them up to be a bit smaller.

Cauliflower florets on a baking pan

How to Make Baked Cauliflower

This recipe is very simple but if I have fresh herbs on hand, I add those in too! Feel free to season with anything you like even toss with a dressing after it comes out of the oven!

  1. Preheat oven. Toss cauliflower florets with olive oil and your fave seasonings (try lemon pepper, taco seasoning, or Italian seasoning).
  2. Spread on a greased sheet pan and bake:
    • Bake at 350°F about 30-35 minutes
    • Bake at 375°F about 25-30 minutes
    • Bake at 400°F about 20-25 minutes

These times are a guide if you like your cauliflower softer, cook it longer if you prefer more tender-crisp, cook it less.

A higher temperature will give more browning (and flavor). I personally don’t stir them, I like one side to get nice and browned. Don’t overcook them, you still want them to be a little crunchy!

More Cauliflower Yum

Did you enjoy this Baked Cauliflower dish? Be sure to leave a rating and a comment below!

Sheet pan with Roasted Cauliflower

Baked Cauliflower

Tender baked cauliflower is an easy and effortless side dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 87
Author Holly Nilsson

Ingredients

  • 1 head cauliflower
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1/2 teaspoon thyme
  • salt and pepper

Instructions

  • Preheat oven to 375°F.
  • Wash and prepare 1 head of cauliflower. Slice so it has one flat side,
  • Mix together olive oil and remaining ingredients.
  • Toss dried cauliflower with olive oil mixture.
  • Bake for 25 - 30 minutes or until tender and lightly browned.

Notes

Garnish with parsley and/or parmesan cheese if desired.

Nutrition

Calories: 87 | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin C: 46.8mg | Calcium: 23mg | Iron: 0.5mg
Cauliflower florets on a baking pan with writing
Baked cauliflower garnished with parsley on a baking sheet with writing
Baked cauliflower on a baking sheet with writing
Baked cauliflower on a baking sheet with a title.

Broccoli Cauliflower Salad

Broccoli Cauliflower Salad is a colorful, flavor packed salad recipe that is perfect for the summertime. It’s easy, incredibly healthy, and tastes delicious!

Serve it with burgers, baked chicken breasts or pork chops. Broccoli cauliflower salad has a nutty, refreshing flavor that everyone will absolutely love!

A close up of broccoli cauliflower salad full of bacon with serving spoons.

Broccoli Cauliflower Salad Ingredients

It’s easy to find ingredients for this broccoli cauliflower salad recipe year round. I love a delicious honey mustard dressing for this recipe. Here’s your shopping list:

  • VEGETABLES:
    • Broccoli & Cauliflower: I leave these raw to give a good crisp crunch. You can roast them if you’d prefer.
    • Remember that raw cauliflower is extra crunchy so try to cut the pieces fairly small so it’s easy to eat. (Is there anything worse than trying to stuff your mouth full of a mammoth chunk of raw vegetable while holding a conversation?!)
  • DRESSING
    • Olive oil & Mayonnaise create a creamy base
    • Honey adds sweetness and rounds out the dressing.
    • Dijon mustard adds tang, I prefer a grainy dijon (which almost any grocery store will have). If you’re using a honey dijon, you might like to cut back on the honey in the dressing.
  • FLAVORS
    • Slivered almonds are best if toasted. Place them in a dry pan over stirring over medium-low heat for about 5-7 minutes or until fragrant.
    • Bacon, do I really need to say more? Adds salty, smokey, delicious flavor! Save a little bit for garnish as well!

You can certainly leave out the bacon if you wish, or substitute chopped walnuts or pecans for the slivered almonds, any of which are an amazing addition to your broccoli and cauliflower salad.

Broccoli cauliflower salad ingredients in a clear mixing bowl with dressing and bacon next to it.

How to Make Broccoli Cauliflower Salad

For the most part just chopping and dicing are involved in making raw broccoli and cauliflower salad. Unlike a our other Cauliflower Salad Recipe, this dish doesn’t require cooking the cauliflower. Here’s the process:

  1. Fry the bacon to a crisp, drain, and crumble. (If you’d prefer, you can use bacon bits but cooking your own bacon is best)
  2. Break and chop the broccoli and cauliflower into bite sized pieces. Remove the toughest peels from the broccoli stem and use the soft interior too.
  3. In the bottom of the salad bowl, or in a separate bowl, combine all the dressing ingredients.
  4. Add the salad ingredients and toss to combine.

For best results, I recommend you toss with the dressing and let sit before serving. It will help the flavors blend and the ingredients to meld, especially if you make it in advance.

Dressing being poured over broccoli cauliflower salad in a clear mixing bowl.

How Long Does Broccoli Cauliflower Salad Last?

Broccoli and cauliflower bacon salad will hold up in the refrigerator for 3-4 days in a tightly covered dish or container. It’s a great side dish to make in advance. Even dressed when it’s dressed, broccoli and cauliflower salad doesn’t get soggy. In fact, you may find the flavors develop even more.

More Potluck Side Dishes

Broccoli Cauliflower Salad

Broccoli cauliflower salad is a colorful, flavor packed salad recipe that is perfect for the summertime. It’s easy, incredibly healthy, and tastes delicious!

  • 4 cups broccoli (chopped)
  • 4 cups cauliflower (chopped)
  • 1/4 cup red onion (diced)
  • 6 slices bacon (cooked and crumbled)
  • 1/2 cup slivered almonds

Dressing

  • 3 tablespoons grainy mustard
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder (or one clove garlic, minced)
  • salt and pepper
  1. Wash broccoli and cauliflower florets and cut into bite sized pieces.
  2. Place all dressing ingredients in a small bowl and whisk to combine.
  3. Add all ingredients to a large bowl and toss with dressing.

Broccoli cauliflower salad in a clear bowl with the dressing being poured over. The bottom photo shows a top view of the salad assembled in a clear bowl.

 

Delicious Cauliflower Salad with a Crunch!

Cauliflower Salad is a deliciously crispy, crunchy, vegetable salad fully loaded! Tender roasted cauliflower is mixed with bacon and cheddar in a flavorful creamy dressing!

This easy salad is the perfect potluck dish and goes great with your summertime favorites from burgers to grilled chicken or even pulled pork!

Potato Salad Reimagined

Nothing reminds us of fond childhood flavors like a classic potato salad, a summer time staple! Move over potato salad, this roasted cauliflower salad is our new (low carb) favorite side dish! This recipe can be made with raw cauliflower but we love the extra layer of flavor from roasting!

Instead of the same ol’ salads (which you know someone else is already bringing) take this beauty of a salad to your next potluck at work or church. Believe me, a cold cauliflower salad will earn you serious props with everyone!

How to Prepare Cauliflower

To Cut Cauliflower

  • One regular sized head of cauliflower makes about 8 cups of chopped cauliflower pieces. Don’t cut it too small but just enough to compliment the other ingredients. A really beautiful cauliflower bacon salad will taste just as good as it looks, lots of contrast, color, and flavor!
  • Remove the outer lower leaves and pull off any loose stem pieces, the florets will naturally fall apart. At this point you can cut them as large or small as you please, making sure to keep the pieces uniform in size.

How to Roast Cauliflower

  • When roasting your cauliflower drizzle with olive oil and season before putting into a preheated oven! Let them roast in a shallow pan for about 15-20 minutes until the pieces are tender to the bite. Go ahead, sample a few! Put the remaining cauliflower in a bowl and place in the fridge to cool while you assemble the rest of the recipe.

How to Make Cauliflower Salad

While the cauliflower is cooling in the fridge

  1. Start by frying, cooling and crumbling the bacon.
  2. Slice and dice your vegetables and mix with the cheddar cheese.
  3. For the dressing, whisk together all ingredients until fully incorporated.

Now it’s time to assemble! Stir the cooled cauliflower with the other ingredients and gently toss with the dressing. Feeling creative? Try adding your favourite mix-ins!

  • VEGGIES: Try adding broccoli or even shredded carrots for an additional crunch!
  • CHEESE: Don’t have sharp cheddar cheese on hand? No worries, add in your favorite cheese or whatever you have on hand!

This keto cauliflower potato salad is best served super cold, so if you can make it a few hours in advance or even the day before, I highly recommend it!

More Delicious Salads

Cauliflower Salad

Cauliflower Salad is such a crispy, crunchy, healthy vegetable salad! Best served extra cold!

  • 1 head cauliflower (about 8 cups)
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2 cup radishes (sliced)
  • 1/2 cup celery (diced)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 green onions (sliced)
  • 4 slices bacon (cooked and crumbled)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons sweet relish
  • 1 teaspoon mustard (or dijon mustard)
  • 2 tablespoons apple cider vinegar
  • salt & pepper to taste
  1. Preheat oven to 425°F.
  2. Toss cauliflower with olive oil, salt and pepper. Roast 15-20 minutes or until tender crisp. Set aside to cool completely.

  3. Whisk all dressing ingredients in a small bowl.
  4. Place cooled cauliflower in a large bowl along with remaining ingredients. Toss with dressing.
  5. Chill at least 2 hours before serving.

Two photos of Cauliflower salad in white bowls.