At the base of most of our favorite comfort foods are carbs, making it tough to justify eating them every day. But with one magical ingredient swap, you can indulge more often without the guilt trip and get in a serving of vegetables. Stock up on a few heads of cauliflower to make pizza crust (using Tia Mowry’s easy recipe, pictured above), tots, mac and cheese, and more.
Not only are these tots made of cauliflower instead of potatoes, but they’re also baked, not fried. It’s an excuse to gobble up the whole basket.
You could put this creamy mayonnaise-rice vinegar hybrid spiced with chives, dill and a little ranch-dressing seasoning on anything and it would taste good. Let’s start with cauliflower.
This recipe uses a little bit of pasta, but bulks up the casserole more with extra vegetables — broccoli, carrots and tomatoes.
More Cauliflower Recipes from Our Friends:
The Lemon Bowl: Za’atar Crusted Cauliflower Steaks
Hey Grill Hey: Grilled Cauliflower Steaks with Burst Tomato Salad
The Wimpy Vegetarian: Curried Cauliflower “Risotto” with Apples
Taste with the Eyes: Not Your Average Crudités Platter
Healthy Eats: All the Ways to Eat Cauliflower
In Jennie’s Kitchen: Turmeric & Ginger Roasted Cauliflower
The Mom 100: Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns
Swing Eats: Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)
Creative Culinary: Whole Roasted Cauliflower with Parmesan and Cheddar Cheese Frosting
FN Dish: 7 Cauliflower Recipes That Aren’t Quite What They Seem