What Goes Well With Cauliflower?

What goes well with cauliflower? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

What is Cauliflower?

Cauliflower is part of the cruciferous vegetable family along with arugula, bok choy, Brussels sprouts, broccoli, cabbage, collard greens, horseradish, kale, radishes, rutabaga, turnips, watercress, and wasabi.

Although the most common color is white, cauliflower can also be green, purple, and orange.

Raw cauliflower has a firm yet spongy texture and a slightly sulfurous/bitter flavor.

To get the best flavor, it’s all about how you cook and prepare it.

Helpful Tips

When to Buy

The peak season for cauliflower is autumn and winter, but they’re available year-round. Peep the seasonal produce guide to see what’s in season right now.

What to Look For

Look for white, clean heads that are firm with crisp green leaves. Reduce your food waste by saving the leaves after removing them and use in a stir-fry or breakfast hash.

How to Cut

  1. Turn the cauliflower upside down and cut around the stem with a chef knife or pairing knife to remove the leaves.
  2. Move the knife in a circular manner around the core until it’s loose enough to pop it out.
  3. Now you can easily break off the florets with your hands. To get them into smaller pieces, slice through the bottom of the florets (starting with the stem). This will help your florets keep their shape instead of getting lots of crumbly bits.

How To Prepare

Cauliflower can be boiled, braised, deep-fried, pureed, roasted, riced, sautéed, simmered, steamed, or even eaten raw (although most people have a better time digesting it when it’s cooked).

The taste of cauliflower improves when it’s cooked because it takes on whatever flavors you season it with.

What Ingredients Go Well With Cauliflower?


Bell peppers (esp. green), broccoli, garlic, ginger, leeks, onions (esp. green & red), potatoes (esp. red), scallions (same as green onion), shallots, and watercress.


Apples, lemon, lime, orange, and tomato.


Cardamom, celery seeds, chile peppers (dried), coriander, cumin, curry powder, garam masala, ginger (dried or fresh), mustard seeds, nutmeg, paprika, pepper (black & white), poppy seeds, red pepper flakes, saffron, salt (kosher & sea), truffle (white), and turmeric.


Bay leaf (dried is more commonly found in the US), chives, cilantro, dill, mint, parsley (flat-leaf) & Chervil (French parsley), tarragon, and thyme.

Nuts & Seeds

Pine nuts.


Butter, cheese (cheddar, or parmesan), cream, milk, and yogurt.


Anchovies, caviar, eggs, mussels, and scallops.

Pantry Items

Bread crumbs, capers, chili sauce, chocolate & cocoa*, currants (dried), dijon mustard, olive oil, olives (black and green), pasta, raisins, stock/broth, vinegar (red wine or white wine)

*Add once the cauliflower has been caramelized.

For dairy-free cream use cashew, oat, or canned coconut cream.

  • anchovies + red pepper flakes + garlic + olive oil
  • bread crumbs + brown butter + parsley
  • cilantro + cloves + cumin + turmeric
  • cream + sorrel (leafy green)
  • curry + apple
  • curry + vinegar
  • garlic + mint + pasta
  • pine nuts + lime

What to Make with Cauliflower

Cauliflower is an incredibly versatile ingredient and is common in Mediterranean, French, and Indian cuisine. Try one of these recipes or ideas for a starting point:

More Ingredient Pairings

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