With autumn around the bend, I begin to think about the vegetables that I’ve neglected over our tomato/cucumber/zucchini heavy summer. Tops on the list… Cauliflower. Health benefits notwithstanding, when it goes into the oven and becomes caramelized under intense heat, that crisp texture and molten interior can’t be beat. And I love that it can provide the backbone to a stew or pasta dish, adding heft without being heavy. But wins me over every time is the diversity of cuisines in which cauliflower can take center stage. From Indian to Middle Eastern, Italian to Asian, it’s hard to get bored. 

I have developed four recipes featuring cauliflower from different corners of the globe. They’re all complete one-dish dinners, so you won’t need a side dish to go along with them. 

Malaysian-Style Chicken Curry with Cauliflower & Potatoes

Adapted from Yotem Ottolenghi

This incredibly flavored curry requires a few items that you may not have in your pantry, but things like tamarind paste and star anise are readily available at well stocked grocery stores. I like to add shredded chicken to this dish, but other proteins work well too, such as cubed tofu, paneer, or chickpeas. Serve this with thick udon noodles or steamed rice.

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Gnocchi & Cauliflower in a Gorgonzola Sauce

What could possibly be easier than a 3 ingredient dinner? On a busy night when you still want to eat something delicious, this quick pasta dish hits the spot. If you aren’t a fan of blue cheese, you could use something similarly creamy, like a Brie or Camembert. On occasion, if I’m not pressed for time and want to coax a little more flavor out of the dish, I will roast the cauliflower in the oven, instead of cooking it with the gnocchi. If you go this route, just toss the florets with some olive oil and salt and bake at 425 F until browned and tender, about 20-25 minutes. Add it straight from the oven to the bowl with the cheese and gnocchi and stir well to coat everything with the creamy cheese.

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Cauliflower Hummus Bowl

Making your own hummus can be easy when you start with canned chickpeas, and it is always worth it. The flavor you can achieve is leaps beyond any store-bought brand. Smear a fat dollop on the bottom of a bowl and top it with crisp roasted cauliflower, chopped tomatoes and cucumber, and a smattering of herbs and spices and you’ve just elevated your normal dinner routine. Enjoy this dish with soft pita bread to mop up the flavors.

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Sweet & Sour Cauliflower with Tofu

The sweet comes from a reduction of pineapple juice and brown sugar, with a bit of sour from the rice vinegar, a little fish sauce for umami, and garlic for punch. This is a sheet pan dish – with the cauliflower and tofu being roasted until browned and tender. A bit of cornstarch helps everything crisp up before being doused in the syrupy tangy sauce. If you aren’t a huge fan of tofu, shrimp would also be excellent in this dish, but will take only about 5 minutes in the oven so don’t add it until the very end if you go this route.

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