12 Incredibly Simple Paleo Cauliflower Recipes

Cauliflower has been having such a moment over the last few years. What was once considered to be a bland veggie- usually steamed and served as a forgotten side dish- has become the new superstar of the veggie world. Upscale restaurants now even serve cauliflower “steaks” as main courses!

I’ve put together a list of 12 Paleo-friendly cauliflower recipes to showcase just how versatile this modest little veggie is. Fantastic as the base of soups or stews, why not take a page from fine dining and serve grilled or roasted cauliflower steak?

Creamy Cod & Shrimp Chowder Recipe

Prep: 10m
Cook: 20m
Ready: 30m

Ingredients

  • 1 lb / 454 g cauliflower
  • 3/4 lb / 340 g parsnips
  • 1 medium onion, diced
  • 4 cloves garlic
  • 5 cups / 40 oz seafood stock OR 4 cups / 32 oz of chicken broth and 1 cup / 8 oz clam juice
  • 1 tsp / 5 g fine sea salt
  • 1 13.5 oz can of coconut milk (optional)
  • 1 tsp dried dill weed
  • 1 lb / 454 g cod fillet
  • 1 lb / 454 g peeled and deveined shrimp

Instructions

  1. SOFTEN: Roughly chop the cauliflower into florets, then peel and trim the parsnips. Slice the parsnips into coins and smash the garlic cloves to remove and discard the outer skin. Add the cauliflower, parsnips, garlic, diced onion, seafood stock (or chicken stock & clam juice) and salt to a large dutch oven over medium heat.
  2. BLEND: Bring the stock to an even simmer and continue to cook until the vegetables are fork tender, about 20 – 25 minutes. Remove the dutch oven from the heat and – if using – add the coconut milk. Use an immersion blender to carefully puree the soup until it is smooth and creamy in texture.
  3. SIMMER: Stir in the dried dill and return the pan to the stove top, bringing it to a gentle simmer once again. Cut the cod fillet into bite-sized pieces and add them to the soup, along with the shrimp. Cook until the shrimp are pink and the cod is opaque, another 2 – 3 minutes. Serve immediately or chill overnight in the fridge for a refreshing cold version!

via: Meatified

Curried Cauliflower Soup Recipe

Prep: 15m
Cook: 20m
Ready: 35m

Ingredients

  • 1 medium head of cauliflower
  • 2 cups unsweetened almond milk
  • 2/3 cup unsweetened coconut milk
  • 3 Tbsp Ghee or clarified butter*
  • 1/2 cup water
  • 1/2 cup unsweetened apple juice*
  • 1 Tbsp curry powder or garam masala
  • 2 tsp powdered ginger
  • 2 tsp garlic powder
  • 2 tsp ground coriander

Instructions

  1. Combine all ingredients in a medium saucepan. Bring to a simmer and cook, covered, for about 35 minutes or until the cauliflower is completely soft.
  2. Puree the soup in a traditional blender, or with an immersion blender right in the pot.
  3. Season with salt and pepper to taste. Garnish with pumpkin seeds if desired.

via: iBreath I’m Hungry

Paleo Cauliflower Crust Pizza With Mushrooms Recipe

Prep: 20m
Cook: 20m
Ready: 40m

Ingredients

  • 11 oz (300 g or approx. 1/2 a head of cauliflower), food processed into small pieces
  • 2/3 cup (80 g) almond flour
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (2 g) onion powder
  • 1 teaspoon (1 g) dried oregano
  • 2 teaspoons (10 ml) olive oil, plus extra to drizzle
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper
  • 3 white button mushrooms (30 g), sliced
  • 0.2 oz arugula (6g)

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. Place the food processed cauliflower into a dish and cook in the microwave, partially covered – on high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or muslin cloth. Allow cooling.
  3. Wrap the dishcloth/muslin around the cauliflower and squeeze as much of the moisture out as you possibly can. Tip into a bowl and add the almond flour, garlic powder, onion powder, dried oregano, olive oil, egg, and salt and pepper.
  4. Combine well until it forms a ball of dough. Tip onto a tray lined with parchment paper and shape into a round, thin ‘pizza’ shape. Place in the oven for 10 minutes.
  5. After 10 minutes, remove the pizza and arrange the mushrooms slices on top. Return to the oven for an additional 10 minutes. Once done, top with arugula and serve immediately.

via: Paleo Flourish

Roasted Cauliflower Hummus

Prep: 15m
Cook: 20m
Ready: 35m

Ingredients

  • 1 head cauliflower cut into florets
  • 1/3 cup extra virgin olive oil divided
  • 1/3 cup tahini
  • 1 clove garlic peeled
  • juice of 2 lemons
  • 1/2 – 1 teaspoon sea salt to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Roast until fork-tender and caramelized about 20 minutes. Cool completely.
  3. Add roasted cauliflower, tahini, garlic, lemon juice, salt, and olive oil to food processor. Process until mixture reaches hummus consistency. Taste and adjust seasonings. Add water, if needed, to thin.

via: Cook Eat Paleo

Paleo Tacos Recipe

Ingredients

The ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon Himalayan salt
  • 454g (1lb) grass fed lean ground beef
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked chipotle powder
  • ½ teaspoon onion powder
  • 2 tablespoons water
The tortilla shell
  • 300g (10oz) cauliflower, grated
  • 2 tbsp coconut flour
  • 2 tbsp tapioca flour
  • 4 large eggs
  • ¼ teaspoon Himalayan salt
  • ¼ teaspoon freshly cracked black pepper
The garnish station
  • 1 avocado, diced
  • 1 tomato, diced
  • ½ cup black olives, sliced
  • 1 cup lettuce, shredded
More good stuff
  • Paleo mayo
  • Lime wedges

Instructions

The ground beef
  1. In a large heavy skillet set over medium-high heat, melt some cooking fat and throw in the onion, garlic, and salt. Cook for a few minutes until the onion turns translucent then add the ground beef. Continue cooking until the ground beef is no longer pink, then add the black pepper, cumin, coriander, smoked chipotle, onion powder, and water. Stir and continue cooking for one or two minutes until the meat is completely brown. Set aside.
The tortilla shell
  1. Use a box grater or the grater disc of your food processor to grate the cauliflower.
  2. Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Let the cauliflower cool for a few minutes until it can be handled safely and then squeeze it to remove as much water as you possibly can.
  3. Throw the cauliflower into a bowl, along with the rest of the ingredients for the tortilla shells”. Mix with a large wooden spoon until well combined.
  4. Melt some cooking fat in a small skillet set over medium heat. Drop ½ cup of the cauliflower mixture and spread it all the way to the edge with a spatula.
  5. Cook for 2-3 minutes or until the top looks set and the underside took a nice golden coloration. Flip the tortilla and continue cooking for about a minute, until it’s completely set, then transfer to a plate while you cook the remaining 3 tortillas.
The garnish station
  1. Chop and prep all your ingredients and set them onto a plate.
  2. Place everything on the table and let people build their own taco. Don’t forget the paleo mayo and lime wedges…

via: The Healthy Foodie

Roasted Cauliflower Soup With Fried Sage Recipe

Prep: 20m
Cook: 1hr 5m
Ready: 1hr 25m

Ingredients

  • Large Head of Cauliflower cut into florets
  • 5 tablespoons of ghee or fat of choice, melted and divided (can be made dairy free with lard or coconut oil)
  • 1 large yellow onion thinly sliced
  • 4 cloves of garlic peeled and thinly sliced
  • 3 cups chicken stock
  • 1 can full-fat coconut milk
  • salt and pepper to taste
For Fried Sage (optional but worth the small amount of extra work):
  • 1 bunch of sage leaves separated
  • ¼ cup of lard, ghee or high heat cooking fat

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl add cauliflower florets and pour over 3 tablespoons of the melted ghee or fat of choice, season with salt and pepper, and toss well to coat with fat. Spread cauliflower onto a large baking sheet to form a single layer and place into the oven for 45-50 minutes or until cauliflower florets are golden browned on the edges and tender.
  2. If making the fried sage go ahead and start making it while the cauliflower is roasting in the oven by heating the lard, ghee, or high heat cooking fat of choice in a small skillet over medium heat until hot and add sage (3-4 leaves at a time) and let fry for 4-5 seconds and place on a paper towel to drain, season with salt. Once you’re finished you can store the frying fat that you used to fry the sage to re-use later (it’s sage infused now!).
  3. Once the cauliflower is finished (you can save 4 small roasted florets for garnishing) heat remaining 2 tablespoons of ghee in a large pot or dutch oven and add onions and garlic and sauté for 3-4 minutes or until onions begin to soften, add roasted cauliflower, chicken stock and season with salt and pepper. Bring to a boil then reduce heat to low and simmer for 15 minutes, stirring occasionally.
  4. Remove from the heat and stir in coconut milk then carefully add all of the contents in the pot to a blender as to avoid splashing. Blend until smooth and serve garnished with fried sage leaves and a roasted cauliflower floret if you saved one.

via: Slim Palate

Roasted Cauliflower Broccoli Tuna Bowl Recipe

Prep: 5m
Cook: 20m
Ready: 25m

Ingredients

  • 1 head of cauliflower, broken into small florets
  • 1 head of broccoli, broken into small florets
  • Olive oil to cook with
  • 1 lemon
  • Salt to taste
  • Four 5-oz cans of tuna (packed in brine or olive oil)
  • 1/4 cup fresh parsley, finely chopped (or use cilantro)

For the tahini tamari paste (omit for AIP)

  • 1/4 cup tahini
  • 3 Tablespoons gluten-free tamari soy sauce
  • 1 Tablespoon sesame oil

Instructions

  1. Preheat oven to 400 F (205 C).
  2. Place the cauliflower and broccoli florets on a baking tray and drizzle olive oil over them. Sprinkle salt and squeeze the juice from 1/4 lemon over the vegetables. Use your hands to rub the mixture into the vegetables and spread them out over the baking tray.
  3. Place into the oven and cook for 20 minutes until the florets are tender and browning at the edges.
  4. Let the vegetables cool for a few minutes, then place them into a large bowl and toss with the chopped parsley, 1 Tablespoon olive oil, juice from 1/4 lemon, and extra salt to taste.
  5. To make the tahini tamari paste, mix together all the paste ingredients well.
  6. To serve, place the roasted vegetables into a small bowl and top with a can of tuna. Add some tahini tamari sauce on top and enjoy.
  7. This recipe makes enough for 4 people or you can keep the leftover paste and roasted vegetables in the fridge for future meals.

via: Paleo Flourish

Paleo Cauliflower Cottage Pie Recipe

Prep: 15m
Cook: 45m
Ready: 60m

Ingredients

  • 1.5 head of cauliflower (600 g), broken into florets
  • 3 Tablespoons of ghee (45 ml), melted (use coconut oil for AIP)
  • 1/4 cup of coconut oil (60 ml), to cook the ground beef with
  • 1 medium onion (110 g), finely chopped
  • 1.5 lbs of ground beef (675 g)
  • 4 carrots (200 g), finely chopped
  • 6 stalks of celery, finely chopped
  • 8 cloves of garlic, minced
  • 2 Tablespoons (30 ml) tomato paste
  • 4 Tablespoons of fresh parsley (4 g), finely chopped
  • Salt and pepper, to taste (omit pepper for AIP)

Instructions

  1. Preheat the oven to 350 F (175 C).
  2. Boil the cauliflower florets until they’re soft. Drain well.
  3. Place the florets along with the ghee into a food processor or blender to make the mash (make sure it’s creamy and not watery). Add salt to taste.
  4. Cook the ground beef in a large skillet in the coconut oil. Add in the onions, carrots, celery, and minced garlic. Cook until the beef is browned and no liquid remains in the pan.
  5. Stir in the tomato paste and parsley. Season with salt and pepper, to taste.
  6. Pour the cooked beef mixture into a large baking dish (9-inch x 9-inch (23cm x 23cm) or a large oval dish).
  7. Scoop the cauliflower mash on top and smooth it out.
  8. Bake for 30 minutes.

via: Paleo Flourish

Chicken Cauliflower “Couscous” Salad Recipe

Prep: 10m
Cook: 10m
Ready: 20m

Ingredients

  • 1 lb chicken breast, diced small and pan-fried in olive oil and salt
  • 1 small cauliflower, broken into florets and food processed into small pieces
  • 1 cucumber, diced small
  • 1 red pepper, diced small
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil
  • 1/2 cup fresh parsley, finely chopped
  • 4 green onions, finely chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • Salt and pepper to taste

Instructions

  1. Toss all the ingredients together.

via: Paleo Flourish

Cauliflower Pizza With Pesto Recipe

Prep: 20m
Cook: 25m
Ready: 45m

Ingredients

For the pesto

  • 1/3 cup olive oil (80 ml), plus more if necessary
  • 1.5 cups of fresh basil leaves (48 g)
  • 2 cloves of garlic (6 g), peeled
  • ½ lemon zest and juice
  • Pinch of salt

For the cauliflower pizza base

  • 1/2 head of cauliflower (300 g), food processed into small particles
  • 3 Tablespoons of arrowroot flour (24 g)
  • ½ teaspoon garlic powder (1 g)
  • ½ teaspoon onion powder (1 g)
  • ½ teaspoon dried oregano (1 g)
  • 1 Tablespoon (15 ml) olive oil
  • Salt to taste
  • 2 Tablespoon (30 ml) reserved pesto (optional)
  • Small amount of thinly sliced red onion (optional)

Instructions

  1. Make the pesto by blitzing the olive oil, basil, and garlic with the zest and juice of half a lemon using a food processor. Add a dash more olive oil if you need to. Season with salt to taste.  Store in a jar and use for other dishes as well.
  2. Preheat the oven to 350°F (180°C).
  3. Place the blitzed cauliflower into a dish and cook in the microwave, partially covered, on high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or muslin cloth. Allow cooling.
  4. Wrap the dishcloth/muslin around the cauliflower and squeeze as much of the moisture out as you possibly can.
  5. Tip into a bowl and add the arrowroot, garlic powder, onion powder, dried oregano, olive oil, and salt. Combine well until it resembles a ball of dough. Tip onto a tray lined with parchment paper and shape into a round, thin pizza shape. Place in the oven for 20 minutes.
  6. Remove from the oven and spread one or two tablespoons of the pesto and top with some thinly sliced red onions. Serve immediately.

via: Healing Auto Immune

Chicken Cauliflower “Couscous” Salad Recipe

Prep: 10m
Cook: 10m
Ready: 20m

Ingredients

  • 1 lb chicken breast, diced small and pan-fried in olive oil and salt
  • 1 small cauliflower, broken into florets and food processed into small pieces
  • 1 cucumber, diced small
  • 1 red pepper, diced small
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil
  • 1/2 cup fresh parsley, finely chopped
  • 4 green onions, finely chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • Salt and pepper to taste

Instructions

  1. Toss all the ingredients together.

via: Paleo Flourish

Creamy Curried Cauliflower Soup Recipe

Ingredients

  • 1 large cauliflower, cut into florets
  • 2 tablespoons avocado oil or fat of choice
  • 1 white onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1-inch ginger, roughly chopped
  • 1/2 serrano pepper, seeds removed, roughly chopped
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric powder
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 can full-fat coconut milk (adjust amount depending on how thick you want the soup)
  • Garnish with fenugreek leaves or cilantro

Instructions

  1. Add the oil and onions to a dutch oven/heavy bottomed pot over medium heat and saute until the onions begin to turn golden brown.
  2. Add the garlic, ginger and serrano pepper and stir-fry for 1-2 minutes.
  3. Add curry powder, salt, pepper, and turmeric – stir-fry for a minute then add cauliflower florets and 1 cup water.
  4. Cover with a lid and cook for 5 minutes – give it a stir – then cook for another 5 minutes or until the cauliflower is soft.
  5. Turn off heat, allow the cauliflower to cool – then blend.
  6. Pour blended cauliflower back into the pot along with broth and coconut milk.
  7. Cook for another 5-10 minutes then garnish with fenugreek leaves and serve.

via: My Heart Beets