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All About Cauliflower

You’ll have a new take on cauliflower as we dive into techniques and recipes that give it a starring role.

All About Cauliflower

About this Class

In this class you’ll learn just how versatile cauliflower is. You’ll learn how to coax a range of flavors—from sweet to fresh and grassy to nutty—from cauliflower using different cooking methods and timing. You’ll also learn how to prep cauliflower in a variety of ways depending on whether you want to roast it, turn it into rice, incorporate it into a gluten-free pizza dough, create a creamy soup, slice it into "steaks," or even batter and fry it.

Meet Your Instructors

Author: Christie Morrison

Christie Morrison

Editorial Director, Classes

Christie Morrison is Editorial Director, Classes and an on-screen test cook for Cook’s Country. As editorial director, she creates the curriculum for ATK Classes and is executive producer for Classes video content. She has been a cooking class instructor since 2016. As a senior editor for Cook’s Country magazine from 2013 to 2016 and an associate editor on the Books team prior to that, she developed, tested, and edited recipes. Christie was also a culinary producer for Cook’s Country for the 2015 and 2016 seasons. Christie has a BA in English from Dickinson College and an MA in English from Bucknell University. A midcareer change brought her to Boston, where she received her culinary diploma from the Cambridge School of Culinary Arts (CSCA). In addition to teaching professional and recreational cooking classes at CSCA, Christie has worked in restaurants and catering kitchens in Boston.

Lessons

Class Progress

1Cauliflower Basics

Getting Started with Cauliflower

Getting Started with Cauliflower

The Many Colors of Cauliflower

The Many Colors of Cauliflower

2Core Cauliflower Techniques

Roasting Cauliflower

Technique6 min video

Roasting Cauliflower

Making Cauliflower Steaks

Technique14 min video

Making Cauliflower Steaks

Making Cauliflower Rice

Technique7 min video

Making Cauliflower Rice

3Cauliflower Recipes Everyone Will Love

Cauliflower Soup

Recipe1 hr 5 min

Cauliflower Soup

Cauliflower-Chickpea Flatbread with Romesco

Recipe1 hr 45 min

Cauliflower-Chickpea Flatbread with Romesco

Vegan Buffalo Cauliflower Bites

Vegan Buffalo Cauliflower Bites

Other Ideas for Cauliflower

Other Ideas for Cauliflower

Ask ATK

Have a Question?

We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!

Class FAQs

What's the best way to convince my meat-loving family to get onboard with cauliflower?

Is romanesco the same as cauliflower?

I sometimes see different colored heads of cauliflower at the store—are these worth buying?

Author: Sarah

Answered by Sarah

Instructor, ATK Classes

Sure! In general we say buy whatever looks the freshest, regardless of color, but those purple and orange heads can be fun to bring home. Just keep in mind that colorful vegetables don't always retain their color when cooked, even different hues of the same vegetable. The carotenoids in orange cauliflower proved the most stable when cooked. The color stayed vibrant when boiled or sautéed no matter how long you cook it. The water-soluble anthocyanin compounds in purple cauliflower were the most sensitive; when we boiled the vegetable, they leached into the water and dulled its color if we cooked it past crisp-tender. Happily, sautéing didn't impact the color at all. So if color matters, stick with sautéing purple cauliflower to prevent its color from fading or make sure to blanch it until just crisp-tender.

Cauliflower rice seems to be everywhere theses days—is it worth making at home?

Author: Christie

Answered by Christie

Editorial Director, Classes

In paleo cooking, cauliflower is often used in place of rice, since it’s easy to process the florets into rice-size granules and it cooks up pleasantly fluffy. And we definitely think it's worth making your own! To make our cauliflower rice foolproof, we found that using the food processor made quick work of breaking down the florets and created a fairly consistent texture. Working in batches helped to ensure that all of the florets broke down evenly. To learn more check out the video lesson in this class.