Cauliflower – is probably one of my favorite Crucifers

Cauliflower can be whipped, baked, roasted, broiled and boiled.

Cheesy Cauliflower Bread


  • 1 large head cauliflower
  • 2 Large eggs
  • 2 cloves minced garlic
  • 1/2 tsp. dried oregano
  • 3 c. shredded mozzarella, divided
  • 1/2 c. grated parmesan cheese
  • Sea salt/black pepperCheesy Cauliflower Bread
  • Pinch crushed red pepper flakes
  • 2 tsp. fresh chopped parsley
  • Marinara, for dipping

Directions:Preheat oven to 425°F and line a baking sheet w/parchment paper.

  1. Using a food processor or box grater, grate cauliflower
  2. Transfer cauliflower to a large bowl w/eggs, garlic, oregano, 1 cup mozzarella cheese, Parmesan cheese, salt & pepper to preference.   Stir until completely combined.
  3. Transfer “dough” to prepared baking sheet & pat into a crust.  Bake until golden brown and dried out, ~ 25 minutes.
  4. Sprinkle with remaining mozzarella cheese, crushed red pepper and parsley.   Bake until cheese is melted, ~ 5-10 more minutes.
  5. Slice & serve.

Turmeric & Ginger Pickled Cauliflower

Ingredients for pickling liquid:

  • 4 cups white vinegar
  • 2 cups water
  • 4 large peeled, smashed garlic cloves
  • 1 1/2 Tbsp pickling or Kosher salt
  • 2 cups sugar

Other ingredients: Turmeric Ginger Cauliflower

  • 4 2-inch pieces of peeled ginger root
  • 4 2-inch pieces of peeled turmeric root
  • 8 thai chiliies or 1 tsp. red pepper flakes
  • 9 to 10 cups of cauliflower florets (from ~ 3 small heads of cauliflower)


  1. Place vinegar, water, garlic, salt and sugar in a large saucepan, and bring to a boil * see note .  Stir well, until salt and sugar completely dissolve.
  2. Turn off heat and let mixture sit until it cools to room temperature. Remove garlic cloves.
  3. Slice ginger and turmeric into thin, matchstick pieces.
  4. If using chilies, trim stems off, but leave whole.*
  5. Place the ginger, turmeric, chilies and cauliflower into a large saucepan and cover with water.
  6. Bring vegetables to a boil, then immediately remove from heat and drain in a colander.
  7. Lay vegetables on a clean towel and let cool to room temperature.
  8. Place cooled vegetables in a large glass bowl or jar and pour pickling liquid over so that everything is submerged. Cover.
  9. Let sit in refrigerator for at least 3 days for flavor to develop. The flavors will get better the longer it sits.
  10. Store in a covered container in refrigerator for up to 6 weeks.
  11. Go ahead and experiment by adding other vegetables to the brine.  Prepare vegetables as noted above – explore.


* If substituting red pepper flakes for the Thai chilis, add them to the pickling liquid along with the garlic. Do not remove the red pepper flakes — they should remain with the pickling liquid.

If you have trouble finding fresh turmeric or Thai chilies, check an Asian market.

Other great Cauliflower recipes can be found here.