How to Use Up a Head of Cauliflower

If you struggle to use up a head of cauliflower, you’re not alone. Even as a long-time vegetarian and general vegetable lover, a whole head of cauliflower can be a struggle to finish. Over the years, I’ve come up with some creative and delicious ways to incorporate this cruciferious vegetable into mine and my family’s diet. So how to use up a head of cauliflower?

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Cauliflower’s been one of those “it” vegetables in recent years. Riced cauliflower and cauliflower pizza crust are now in the must try healthy alternative list. I’m not opposed, but I like my rice full of carbohydrates and my pizza premade. These innovative ways to incorporate the cruciferous veg into my diet just ain’t never gonna happen.

When this happens, I pull out one of these simple ways to incorporate it into a meal:

Parmesan Garlic Mac ‘n’ Cheese

We received a 3 quart enameled cast iron crock as a wedding gift. As a vegetarian, I didn’t think I’d ever use it. Boy, was I wrong. It’s perfect for soup, taco dip, an extra place to keep dishes warm when we host Thanksgiving, and it’s especially great for homemade mac ‘n’ cheese. Making homemade Mac ‘n’ cheese isn’t terribly difficult, and after you’ve done it a time or two, it’s pretty quick! Best part? One pot and done. The whole family will love it and there’s a fair chance that no one will realize that there’s cauliflower in it, ‘cause everything’s white. Find the recipe here:

Parmesan Garlic Mac ‘n’ Cheese with Cauliflower

Meatless Spaghetti Sauce

If you happen to be a plant-based eater or ever participate in Meatless Mondays, I highly recommend giving this meatless spaghetti sauce a try. It’s super easy and only takes a few minutes to put together with the help of riced cauliflower. This is the easiest way for me to use up a head of cauliflower and is a family favorite. (Who doesn’t love a heap of comforting spaghetti?)

Potato Soup

This is also very easy to hide cauliflower in. Peel and dice about a half a dozen potatoes and boil with whatever cauliflower you have in a bunch of broth, with some garlic , some milk, some cheese or sour cream…. If you’re looking to rid yourself of onions, celery, and carrots, toss those in, too. They make a good soup base and no one will know what’s hidden inside once you’ve hit it with the immersion blender. If you lack confidence in your soup-making abilities, check out my post with six of my favorite soup-making tips and tricks.

Roasted Cauliflower

Roasted veggies are one of my favorite things and cauliflower is one of the best. Two of my favorite ways to roast it are:

1. Tossed with lemon juice, garlic, salt, and pepper.
2. Tossed with sweet potatoes, carrots, black beans, onion, olive oil, and curry powder.

I’ll eat both of these alone, but the first way is great still warm on salad (with arugula, black beans, colored peppers, and avocado); the second way is fantastic with quinoa.

 Cooked with Sauerkraut

Nothing says cruciferous goodness like fermented cabbage! (Kidding, not kidding.) Sauerkraut is great for your gut, but its distinctive flavor doesn’t lend itself to versatility. That’s why I like to cut it with onions and cauliflower. From there I like to do a number of things:

1. Reubens

Of course, there’s the traditional Reuben with corned beef, but as a vegetarian, I challenge you to eat it with sliced, sautéed mushrooms instead. It’s delicious, less expensive and more healthy than its meaty counterpart, and is perfect for meatless Mondays!

2. Serve with fried potatoes

Leftover baked potatoes? Slice ‘em up and fry them with butter, onion, and a hearty sprinkle of seasoned salt. Lo and behold, a hearty vegetarian meal.

3. Sauerkraut Rye Bread

I’m not bread making expert, but I do love to try a new recipe. I was introduced to sauerkraut rye when my mom and I stopped at bakery in Stockholm, WI when we attended the Stockholm Art Fair. It was love at first bite!

I recently made a couple loaves of sauerkraut rye using this onion/sauerkraut/cauliflower combo. I simply subbed it for the straight sauerkraut in this recipe by The Spruce and added a handful of small Swiss cheese cubes. Highly recommend and perfectly freezable.

Vegan, mayo-free tuna salad

One of my favorite foods as a kid was tuna sandwiches, and I have to say it’s been a struggle to give them up on my vegetarian journey. A few years ago though, I discovered that mashed cauliflower, tahini, and horseradish mixed with mashed chickpeas makes a really close substitute. Curious? Here’s the recipe.

What are some of your favorite ways to serve up cauliflower? I’d love to add a few new ideas to my arsenal.

— Funky Crunchy Mama

Edited December 3, 2021 October 15, 2024