Four New Ways to Make a Whole Head of Cauliflower

In case you missed it, cauliflower is having a bit of a moment right now. From cauliflower pizza crusts to riced cauliflower bowls to cauliflower pasta (yes, you read that correctly) this flowery vegetable is partically everywhere.

And that's exactly why we decided to jump on the bandwagon and put our very own spin on 2019's newest "it" vegetable.

Not only were the results super deiicious, they're also 100% waste-free because you'll be using the whole head of cauliflower. Read on to see our mouthwatering array of flavors.

Cook's Note: Always precook whole cauliflower before roasting — otherwise it will dry out in the oven before it gets tender.

To start, make Garlic Whole Roasted Cauliflower (pictured above).

Cauliflower with Romesco

Make Garlic Whole Roasted Cauliflower through the end of step 3. Remove the sliced garlic from the oil to a blender. Heat the reserved 1 teaspoon oil plus 3 more tablespoons olive oil in a skillet over medium heat. Add ¼ cup blanched almonds, 2 teaspoons smoked paprika and a pinch of cayenne; cook, stirring, until golden, 3 minutes. Add to the blender along with one 12-ounce jar roasted red peppers (drained) and 2 tablespoons sherry vinegar; puree. Season with salt and pepper. Serve with the cauliflower.

Cauliflower with Tumeric Yogurt

Make Garlic Whole Roasted Cauliflower through the end of step 3. Remove the sliced garlic from the oil to a bowl. Heat the reserved 1 teaspoon oil in a skillet over medium heat. Add 1/2 teaspoon each ground coriander and ground turmeric; cook, stirring, until toasted, 2 to 3 minutes. Add to the bowl with the garlic; stir in 1/4 cup chopped cilantro, 2 teaspoons grated ginger, 1 teaspoon orange juice and 1 cup plain yogurt. Season with salt and pepper. Drizzle some of the sauce on the cauliflower; sprinkle with more chopped cilantro. Serve the remaining sauce on the side.

Cheesy Mustard Cauliflower

Make Garlic Whole Roasted Cauliflower through the end of step 1. Whisk 3 tablespoons dijon mustard, 2 tablespoons olive oil and 3 thinly sliced garlic cloves in a small bowl. Brush two-thirds of the mixture on the cauliflower and bake as directed in step 3 (skip the garlic oil completely). Brush with the remaining mustard mixture and sprinkle with 1 cup shredded gruyère, pressing lightly to adhere; bake 1 more minute to melt.

Photographs by Ryan Dausch