Fall Favorite: Cauliflower 3 Ways

Now that Fall is officially here I’ve been getting into some new recipes for one of the seasons most versatile vegetables: cauliflower and her cousin, romanesco.  Part of the Cruciferous family, one cup of cauliflower has more than 73% of your daily vitamin c!  Cauliflower can also help you to detox, it’s got anti-inflammatory properties and is an excellent source of dietary fiber.  As you’ll see from the wide variety of recipes I’ve gathered here, cauliflower is super versatile and full of as much flavor as nutrition.  Happy Autumn eating!


My first recipe suggestion is to make rice out of cauliflower, a low carbohydrate, high fiber, nutrient packed alternative to a grain side dish.  I’ve eaten this rice as a side with baked chicken, in lettuce wraps with shredded pork, basically it can be substituted anywhere you’d usually use rice.  How cool is that?  Check out this super simple recipe on LowCarbSlowCarb.com under, you guessed it, Cauliflower Rice!


Next up, Cauliflower Steaks.  This recipe was sent to me by a friend who I have shared many a steak tartare and pork chop with so I knew it had to be delicious.  I was a bit skeptical but he assured me this was no wimpy vegan alternative, it’s filling, awesome plant food thank you very much!  The recipe I like best comes from JaxHouse.com aka Jacky Hackett, a food enthusiast mom blogger.  You can find her simple and easy recipe under ‘Cauliflower Steak au Poivre.  The trick is using your cast iron skillet in a very hot oven and the results are wickedly good.


This last recipe is sure to convert you to the power of what you used to think of as a bland white vegetable: The Cauliflower Grill Cheese.  Yes, it’s gluten free, it’s a full serving of veggies and it’s got a gooey cheese center.  This recipe can be found on TheIronYou.com a blog run by a guy named Mike who thinks we could all eat better and exercise more for a more awesome us, I think he’s onto something!  Search for ‘Cauliflower Grilled Cheese’ and you’ll find a recipe for what will become one of your fall favorites, no matter what your relationship is to gluten.  Pair this with a hot bowl of tomato soup and call it lunch.

Turnip Chips

Turnip chips!

Turnips are a grounding winter root vegetable and  provide an excellent source of vitamin C, fiber, folic acid and copper.  They also offer a very good source of thiamine, potassium, niacin, and magnesium.  In addition, they are a good source of vitamin B6 and E, folic acid, and riboflavin.  One cup of turnip root has 9 grams of carbohydrates, 7.5 of which are fiber.  You can easily make mashed turnip the same way you make mashed potatoes just don’t expect them to be quite as creamy.  Turnips also make a great addition to mashed potatoes, especially if you have picky eaters at your house!

The following recipes is for baked turnip chips, the dark parts are crunchy, the light parts slightly chewy.  It’s easy to make a big batch and equally as easy to eat them all, lightly salted.  You could also deep fry these but baking seemed easier to me….


A bunch of roasting turnips (purple-top, golden, white, etc.)

Vegetable oil for roasting/frying



Preheat oven to 375. Slice the turnips very thinly, if you have a mandoline in your kitchen, this is the perfect time to use it!  Or, the slicing attachment to your Cuisinart type machine will work as well, that’s what I used.

Turnip slices

Pour a good amount of oil into a shallow baking dish (or baking sheet with sides) large enough for the turnips to coat the bottom in one layer. If you have more turnips than room, you can use multiple dishes and/or make the chips in batches. Toss turnips in oil to coat, sprinkle with salt, and toss again. Roast in oven until crispy, about 10-15 minutes. You may want/need to turn the turnips once or twice so they’ll cook evenly.

Here’s where I got the original recipe.