Not too long ago, I wrote a blog called Creative Cauliflower Meals about various ways to use cauliflower in Chinese inspired recipes.  We’ve been talking about those recipes ever since and thought, why not try a few more?

There are SO MANY ways to utilize cauliflower in recipes.  My most preferred way is to substitute chicken with cauliflower.  Once it’s cooked/baked, it has a very similar texture so you can hardly tell you aren’t eating meat.  This is a great way to expand your pallet if you are vegetarian or exploring a vegan diet.

First up is Baked BBQ Cauliflower Wings.  These are just like boneless BBQ chicken wings but a lot healthier and you aren’t sacrificing the taste.  These are full of flavor and easy to make!

The recipe can be found here.

***This is a vegan recipe***

Start by preheating the oven to 425 degrees F.  Line a baking sheet with parchment paper.

Chop the head of cauliflower into florets.  You can also buy the pre-cut / pre-packaged cauliflower if you prefer.

In a large mixing bowl, whisk together the salt, onion powder, garlic powder, flour, and milk.  The batter should be thick enough to coat the cauliflower without running off.  If the batter is too thick, add another 1-2 Tbsp milk.  I also like to use almond milk, but you can use any type of milk you have on hand.

Add the cauliflower to the batter and mix to coat.  You want each piece to be fully coated.

Add the breadcrumbs to a bowl (pay attention to the ingredients if you follow a vegan diet).  Add the cauliflower, a few at a time, and toss to coat.  You want the cauliflower to be fully coated in breadcrumbs because this creates the crispy crust of the “wings”.

Place the cauliflower on the baking sheet and continue the above step until each piece is coated.

Bake for 20-25 minutes or until the breadcrumbs are lightly toasted.  You don’t need to stir or rotate the cauliflower at all during baking.  Remove from the oven and let cool slightly, like 5 min or so.

Add the BBQ sauce to a large bowl, add the cauliflower and stir to coat.  The cauliflower should be hot enough to warm the sauce through.  You can also add the BBQ sauce to a saucepan and heat over medium-low heat for a few minutes before tossing with the cauliflower.

Serve warm with the side of your choice.  I prefer rice but fries or vegetables would also pair well.  Enjoy!

The recipe can be found here.

***This is a vegan recipe***

Next up is Honey Garlic Glazed Baked Cauliflower.  The cauliflower is tender and has a perfectly sticky glaze.  You’ll be licking your fingers clean after each one!

The recipe can be found here.

***This recipe is not vegan but can be altered to meet a vegan diet – substitute the eggs with Bob’s Red Mill Egg Replacer and substitute the honey with agave nectar***

Start by preheating the oven to 350 degrees F.  Line a baking sheet with parchment paper.

Chop the head of cauliflower into florets.  You can also buy the pre-cut / pre-packaged cauliflower if you prefer.

In a large mixing bowl, whisk the eggs.  Add the cauliflower and toss to coat.  This creates a coating for the breadcrumbs to stick to.

Add the breadcrumbs to a bowl (pay attention to the ingredients if you follow a vegan diet).  Add the cauliflower, a few at a time, and toss to coat.  You want the cauliflower to be fully coated in breadcrumbs because this creates the crispy crust of the “wings”.

Place the cauliflower on the baking sheet and continue the above step until each piece is coated.

Bake for 20-25 minutes or until the breadcrumbs are lightly toasted.  You don’t need to stir or rotate the cauliflower at all during baking.

While the cauliflower is baking, make the sauce.  Add the honey, garlic, onion powder, soy sauce, and sriracha to a saucepan.  Bring to a simmer.

Combine the cornstarch and water in a small bowl.  Pour into the saucepan and stir to combine.  Let the sauce continue to slowly boil and thicken, about 5 minutes.  Remove the sauce from the heat.

Add the cooked cauliflower to a large mixing bowl.  Pour the sauce over the top and stir to coat.

Serve warm on a bed of rice with sliced green onions on top.  Make sure to remove any leftover cauliflower from the mixing bowl so the sauce doesn’t gather at the bottom and create soggy bites.

The recipe can be found here.

***This recipe is not vegan but can be altered to meet a vegan diet – substitute the eggs with Bob’s Red Mill Egg Replacer and substitute the honey with agave nectar***

Next up is Jamaican Jerk Cauliflower.  I thought this recipe was going to be super spicy, but it was actually a pleasant combination of spicy and sweet.

The recipe can be found here.

***This is a vegan recipe***

Start by preheating the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Chop the head of cauliflower into florets.  You can also buy the pre-cut / pre-packaged cauliflower if you prefer.  Chop the green onion and ginger and mince the garlic.

In a large mixing bowl, whisk together the milk, flour, nutritional yeast, onion powder, garlic powder, paprika, and salt.  Add the cauliflower and toss to coat.

Place the cauliflower on a baking sheet in a single layer.  Bake for 20 minutes, remove from the oven, give it a good stir, and return to the oven to bake for another 10 minutes.

In the bowl of a food processor, add the green onions, garlic, ginger, cinnamon, nutmeg, thyme, habanero, liquid aminos, tomato sauce, orange juice, cane sugar, molasses, and lime juice.  Process on high until smooth.

Pour the sauce into a medium saucepan and heat over medium heat.  Stir occasionally until the sauce thickens, about 3-5 minutes.  If the sauce does not thicken (this sometime happens so don’t fret), mix 1 Tbsp cornstarch with 1 Tbsp water in a small bowl.  Add this to the saucepan and stir to combine.  The roux will help the sauce thicken.

Place the cauliflower in a large bowl.  Pour the sauce over the top and stir to coat.

Serve warm on a bed of rice with sliced green onions on top (optional).  Make sure to remove any leftover cauliflower from the mixing bowl so the sauce doesn’t gather at the bottom and create soggy bites.  Yum!

The recipe can be found here.

***This is a vegan recipe***

Last up is Pineapple Glazed Baked Cauliflower.  The cauliflower is coated in a deliciously sweet and citrusy sauce and has extra pineapple chunks on the sauce for good measure!

The recipe can be found here.

***This is a vegan recipe***

Start by preheating the oven to 425 degrees F.  Line a baking sheet with parchment paper.

Chop the head of cauliflower into florets.  You can also buy the pre-cut / pre-packaged cauliflower if you prefer.

In a large bowl, combine the cauliflower, milk, cornmeal, oil, and 2 tsp salt.  Mix until the cauliflower is well coated.

Place the breadcrumbs in a large bowl or Ziploc bag (pay attention to the ingredients if you follow a vegan diet).  Add the cauliflower and toss to coat.  You want the cauliflower to be mostly coated so add additional breadcrumbs if needed.

Place the cauliflower on a baking sheet in a single layer.  Bake for 30-35 minutes or until the breadcrumbs are lightly toasted and tender.  You don’t need to stir or rotate the cauliflower at all during baking.

While the cauliflower is baking, make the pineapple glaze.  Add the pineapple juice, apple cider vinegar, garlic, ginger, and ½ tsp salt to a saucepan.  Heat over medium heat until a slow boil is reached (similar to simmering for reference).

Add the cornstarch and whisk to combine.  Allow the mixture to boil and thicken, stirring occasionally.  The mixture should coat the back of a spoon.  Once this happens, you can remove it from the heat.

Place the cooked cauliflower in a large mixing bowl.  Pour the glaze over the top and toss to coat.

Serve warm on a bed of rice with pineapple chunks as a garnish.  Sprinkle sesame seeds over the top and enjoy!  Make sure to remove any leftover cauliflower from the mixing bowl so the sauce doesn’t gather at the bottom and create soggy bites.

The recipe can be found here.

***This is a vegan recipe***

I hope you enjoy these recipes as much as we did!  Take a chance and give cauliflower a try – you won’t be disappointed!

Happy Cooking!