Ever since our team discovered cauliflower pizza crust it's been a love love relationship with this cruciferous vegetable. We love how versatile cauliflower is: from being used as a mac & cheese sauce, to a bread or potato substitute, cauliflower is all about creativity! Cauliflower is also great for your health. It's great for your liver, helps flush your system, and has a good helping of Vitamin C to boot. Here are our top 10 picks for the best cauliflower recipes .

The Best Cauliflower Pizza Crust adapted from the Tasty Kitchen

1 head cauliflower
1/4 cup Parmesan Cheese
1/4 cup Mozzarella Cheese
1/4 tsp Kosher salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1 egg

Preheat oven to 450ºF. On a pan or pizza stone, place a large piece of oiled parchment paper. Cut off the cauliflower florets and pulse in a food processor or blender for about 30 seconds, until you get powdery snow-like cauliflower. Cook for 4 minutes in a covered bowl in the microwave or steam on the stovetop. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. Once squeezed, add cauliflower to a bowl with Parmesan, Mozzarella, salt, basil, oregano, garlic powder, and any other spices you may want. Now add the egg and mix away. Hands tend to work best. Once mixed, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, until it is about 1/4-inch thick. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven and add sauce, more cheese (if you want) and whatever toppings you like - we suggest fresh basil! Return to oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Crispy Parmesan Cauliflower Bites by Damn Delicious
Damn Delicious - Parmesan Cauliflower Bites

1/2 cup vegetable oil
1 cup Panko or bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp creole seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over med-high heat. In a large bowl, combine Panko, Parmesan and creole seasoning; set aside. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add cauliflower to skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.

Roasted Buffalo Cauliflower by Mayhem in the Kitchen

1 head cauliflower
1 tbsp avocado oil (or grapeseed)
1/2 cup louisiana hot sauce
1/2 tsp garlic powder

Preheat oven to 450F. Cut cauliflower into medium florets. Wash, then dry well using a salad spinner or towel. Place cauliflower in a bowl or plastic bag. In a small bowl, mix together oil, hot sauce, and powder, then pour over cauliflower and toss vigorously until well coated. Evenly spread cauliflower onto a pan. Bake for 15 minutes, stir, then bake for another 10 minutes or until the sauce has thickened and the edges are golden.

Roasted Cauliflower and Chickpea Tacos by Two Peas & their Pod
Two Peas & Their Pod - Roasted Cauliflower and Chickpea Tacos

For the tacos:
2 tsp chilli powder
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp sea salt
1 tbsp fresh lime juice
1 tbsp olive oil
1 tbsp water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeno, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro

For the lime crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt & pepper, to taste

Preheat oven to 400F. In a medium bowl, whisk together chilli powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro, stir well. Season with salt and pepper, to taste. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeno slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

"Cheesy" Cauliflower Popcorn by The Balanced Platter
Balanced Platter - Cheesy Cauliflower Popcorn

1 cauliflower head, cut into bite-sized florets
1 tbsp olive oil or melted coconut oil
1 tbsp nutritional yeast
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp mustard powder (omit for less spicy)
1/4 tsp black pepper

Preheat the oven to 425F. Line a baking sheet with parchment paper. In a large bowl, toss the cauliflower florets with oil, nutritional yeast, sea salt, paprika, mustard powder, and black pepper. Spread the cauliflower out evenly on the lined baking sheet. Roast for 20-25 minutes until brown in spots, stirring halfway through. Serve warm or at room temperature.

Parmesan Mashed Cauliflower by Wealth of Health
Wealth of Healthy - Parmesan Mashed Cauliflower

Ingredients: 1 head cauliflower, chopped into small florets
Vegetable broth (enough to cover cauliflower by 1-inch)
2 cloves garlic, peeled
1/3 cup plain Greek yogurt
1 tbsp Parmesan cheese
Salt & pepper, to taste

In a medium saucepan, bring broth, cauliflower and garlic cloves to a boil. Reduce heat to medium and cover, allowing to cook for 15-20 minutes, until cauliflower is tender and easily mashed with a fork. Once cauliflower is tender and cooked through, pour off any excess stock that remains. Pour drained cauliflower and garlic into a food processor or blender and add all other ingredients. Blend until smooth.

Roasted Cauliflower and Carrot Soup by Hungry Healthy Girl
Hungry Healthy Girl - Roasted Cauliflower and Carrot Soup

1 head cauliflower
1/2 tbsp olive oil
1 tsp salt
1 large onion, diced
5 medium carrots, sliced
3 cups water or vegetable broth
1 cup almond milk (any milk or additional water/broth will work)

Pour 1/2 cup water in a 9x13 dish and place the head of cauliflower in the dish. Roast for about 90 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Slow cook onion in olive oil for about 15 minutes and until onion is very soft. Add chunks of roasted cauliflower, sliced carrots and broth (or water) to the cooked onions. Allow this mixture to cook for 10 minutes. Add almond milk and stir to combine. Transfer this mixture to a high-speed blender or food processor.  This may need to be done in several batches, depending on the size of your blender. Puree until soup is smooth. Transfer soup back to skillet and bring soup to a simmer to warm. Serve warm.

Mac and Cheese-Style Cauliflower by Vegetarian Times
Vegetarian Times - Mac and Cheese-Style Cauliflower

1 head cauliflower, cut into medium florets (about 8 cups)
2 tbsp butter or margarine
2 tbsp all-purpose flour
2 cups low-fat milk
1 clove garlic, minced
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups fresh breadcrumbs

Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside. Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower. Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.

Zucchini Pasta with Cauliflower Alfredo Sauce by Jo and Sue
Jo and Sue - Zucchini Pasta with Cauliflower Alfredo Sauce

1/2 cup cauliflower, well cooked & drained
1 large zucchini
1/4 cup low-fat milk
1 tbsp plain Greek yogurt
1/2 tsp cornstarch
2 cloves garlic, minced
1 tbsp dried chives
1 tsp dried parsley
1/2 cup Parmesan cheese, shredded

To prepare the sauce: in a blender or food processor, process cooked cauliflower until smooth. Add in milk, Greek yogurt, and cornstarch. Process until very smooth. In a small saucepan over medium heat, cook butter and garlic for about 2 minutes. Add in processed cauliflower mixture, chives, and parsley. Continue to cook mixture until it thickens, about 2 - 3 minutes. Remove from direct heat and stir in 1/4 cup of Parmesan cheese. Stir until cheese is melted and sauce is fairly smooth. Cover and keep warm.
To prepare the zucchini "pasta": cut off ends of zucchini and run through the smallest blade of the spiralizer (if you do not have a spiralizer then follow the instructions HERE .) Place zucchini into a medium sized frying pan sprayed with cooking spray over medium heat. Cook and stir gently until zucchini is cooked - this will only take a few minutes. Drain off any water that is in the pan. If necessary you can scoop the zucchini into a colander and then place it back in the pan when it is drained. Scoop the cauliflower alfredo sauce into the pan with the zucchini and stir until sauce is evenly distributed and warmed through. Sprinkle with remaining Parmesan and serve hot.

Sautéed Cauliflower Salad with Apples & Pecans by Real Simple
Real Simple - Sauteed Cauliflower Salad with Apples & Pecans

1/4 cup pecans
2 tbsp olive oil
1 small shallot, chopped
1 head cauliflower, cut into florets
Kosher salt and black pepper
1 apple, thinly sliced
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 tbsp unsalted butter

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop. Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the apple, thyme, and ½ cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more. Stir in the butter and sprinkle with the pecans.