University of Richmond
The University of Richmond’s catering team gives cauliflower the steakhouse treatment, making it the perfect gluten-free vegan entrée.
Roasted cauliflower salad
Chef Dusty Cooper, UCSB
Cauliflower can be colorful, too. If you’re lucky enough to get the purple variety, showcase it simply roasted with arugula, toasted chickpeas and tahini vinaigrette in a salad, as they do at the University of California Santa Barbara.
Cauliflower grilled cheese
Flik Independent School Dining
In this craveable cauliflower creation by Brielle Dubois, catering director for Pomfret School in Connecticut, cauliflower has been processed, pressed into “bread,” stacked with cheese and grilled.
Humane Society of the U.S.
Forward Food/Humane Society of the U.S.
This version of fried rice is so much healthier than the original! The recipe was created by the Humane Society of the U.S. in partnership with the Forward Food initiative.
SUNY New Paltz
At SUNY New Paltz, the dining team recently trained on vegan cooking, creating Buffalo “wings” from cauliflower by simply tossing cooked cauliflower with hot sauce.
California Table Grape Commission
This roasted cauliflower steak, created by the California Table Grape Commission gets upgraded with pistachios, feta cheese and red grapes.