By now you’ve probably heard of cauliflower rice and cauliflower pizza crust. Considered to be a low-carb vegetable, cauliflower is taking over the Paleo, keto, and gluten-free scene as the latest and greatest alternative to carb-heavy ingredients. From buffalo bites, to a loaded baked “potato”, using cauliflower to cook can help satisfy your cravings without sacrificing your lifestyle goals.

Whether you’re keto, Paleo, gluten-free, or just looking to incorporate more veggies into your diet, there are so many creative and tasty ways to cook with cauliflower! Here are four of our favorite low-carb cauliflower recipes:

Recipe from Wicked Spatula

This delicious, keto– and Paleo-friendly Mexican cauliflower rice makes a low-carb side dish that’s ready in just 10 minutes!

Ingredients

1 tbsp olive oil
¼ medium white onion
1 clove garlic
1 tbsp chili powder
1 tsp cumin
1 lb cauliflower rice
1 14 ½ oz can diced tomatoes
Sea salt, to taste
Chopped cilantro, for garnish
Lime wedge, for garnish

Directions

1. To “rice” the cauliflower yourself, trim of the greens and cut into sizes that will fit into your food processor. Pulse until it resembles a rice-like texture.
2. In a large skillet, heat the oil over medium-high heat. Add in the onion and garlic. Sauté for 2 minutes until soft, but not browned.
3. Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
4. Add in the cauliflower and stir, letting it crisp up and any moisture evaporates. About 5 minutes.
5. Add in the tomatoes and stir to combine. Taste for salt and add as needed.
6. Sprinkle with cilantro and a squeeze of lime just before serving.

Recipe from Low Carb Yum

Looking to sneak in an extra serving of vegetables? Riced cauliflower is used to make bread slices for these low-carb and keto-friendly grilled cheese sandwiches.

Ingredients

1 head cauliflower, riced and cooked
1 egg, beaten
1 ½ cups cheddar cheese, grated
12 slices mozzarella cheese
⅛ tsp dried sage
⅛ tsp dried oregano
Dash of ground mustard seed
Dash of dried thyme
Ground black pepper, to taste
Butter, for greasing
Chopped fresh parsley, for garnish

Directions

1. Strain excess liquid from cooked cauliflower rice.
2. Combine riced cauliflower, beaten egg and 1/2 cup of the grated cheese in a bowl, then sprinkle some pepper, mustard seed, sage, oregano and thyme. Mix well.
3. In a lightly greased baking sheet, form cauliflower mixture resembling a slice of bread. This recipe makes 4 slices, about ½ inch thick for each slice. Make thinner slices for more pieces.
4. Bake cauliflower slices in a preheated oven of 350°F for about 10 to 12 minutes.
5. In a skillet, melt butter at low heat and lay one slice of cauliflower “bread,” cover with slices of mozzarella cheese, sprinkle with the grated cheese, then top with slices of mozzarella cheese and cover with another slice of cauliflower “bread.”
6. Cover skillet and watch closely as mozzarella cheese melts over low heat. Occasionally check the bottom side to avoid burning. If the heat may seem too low, turn to medium heat but move the cauliflower “bread” to the sides, then cover the skillet again.
7. Flip to the other side and continue to melt mozzarella cheese. Use a multi-serving wide flat/wide-slotted tongs to safely flip the cauliflower sandwich.
8. Once the cheese has melted to your desired consistency, transfer to a plate, garnish with parsley, and enjoy!

Recipe from Gal on a Mission

These buffalo cauliflower bites have a bit of a kick! Enjoy them as an appetizer or a main, and serve with a creamy dip of your choice.

Ingredients

6 cups fresh cauliflower florets
2 tsp garlic powder
1 tbsp butter, melted
¾ cup Frank’s RedHot sauce
Salt and pepper, to taste

Directions

1. Preheat oven to 450°F. Spray a baking sheet with cooking oil, or olive oil. Set aside.
2. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
3. Add the cauliflower to a large gallon-sized bag and pour in the buffalo sauce. Shake until the cauliflower florets are fully coated.
4. Spread on a baking sheet and bake for 20 minutes.
5. Serve with ranch or blue cheese dressing.

Recipe from Low Carb Maven

Just like a loaded baked potato, this cauliflower casserole is topped with butter, sour cream, chives, cheddar cheese, and bacon. Yum!

Ingredients

1 lb cauliflower florets, cooked
4 oz sour cream
1 cup grated cheddar cheese
2 slices cooked bacon, crumbled
2 tbsp chives, chopped
3 tbsp butter
¼ tsp garlic powder
Salt and pepper, to taste

Directions

1. Add cooked cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream, and process until it resembles the consistency of mashed potatoes.
2. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to use as a garnish. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
3. Top the cauliflower with the remaining cheese, remaining chives, and bacon. Put into the microwave or under a broiler to melt the cheese for a few minutes.

There’s an endless number of ways to cook cauliflower! With it’s subtle taste, it blends with so many different flavors to give your low-carb recipes new life. What’s your favorite cauliflower recipe? Let us know in the comments!