Cauliflower can be boiled, steamed, fried, roasted, grilled or baked. It is a versatile vegetable that can be used in much the same way as broccoli.
Cauliflower can hold up to large variety of cooking methods, including those usually tried on hearty cuts of meat and starchy tubers. For example, it may be breaded and fried, like a meat cutlet, or boiled and mashed, like potatoes. Recipes also frequently use cauliflower as a substitute for broccoli. One such preparation is stir-frying. Many recipes call for blanching cauliflower first to soften it. When using dry heat to cook it, slicing cauliflower into thin sections facilitates even heating.