Roasted, crumbled or in a curry… 33 recipes to reinvent cauliflower

Indian summer marks the beginning of peak cauliflower season. Originally from the Mediterranean basin, this broccoli-derived vegetable has long been considered obscure and outdated. However, in recent years, flowering products of the brassica family have experienced a renaissance. Whether raw or cooked, in a curry, crumble or smoothie, we’re rediscovering it with 33 gourmet, vitamin-rich and surprisingly comforting recipes.

Cauliflower, a vegetable to be rediscovered

Good ingredients are the basis of a successful recipe. So before you put on your apron, be sure to choose cauliflower with a plain white color, crisp leaves (a sign of fresh produce) and strong, sturdy florets. When the ideal cauliflower is on your work surface, any meal is possible. Grated with cheese, fully roasted with spices, turned into semolina in vegetable tabbouleh… We are innovating to forget the bad memories of the restaurant when vegetables were served waterlogged and covered with béchamel as a cover.

An ideal main course

If it perfectly fulfills its role as an accompaniment, cauliflower can also be the star of the plate. So we’re taking advantage of the drop in temperature to make cauliflower soup with fall flavors, spiced with cinnamon and garnished with grilled jumbo shrimp. The white flowered vegetable is also an ideal substitute for a nice cut of meat. In this korma-style cauliflower recipe, it is roasted in the oven before being tossed in a sauce of coconut milk, fresh tomatoes, ginger, korma spices and garlic.

For vegetarians short on time, it’s seasoned with olive oil, paprika and fennel before sliding it into the oven, while those with a sweet tooth will prefer a regressive and savory crumble. Vegetables can also be made into a cookie with cucumber and yogurt. And who said cauliflower can’t be noble? Slipping into a mini Emmental souffle, it’s the ideal ally for a fine dining experience.