Lindsay Grimes Freedman writes up some pretty nice recipes in Cauliflower Power. From every meal time, including deserts, to all sorts of creative ideas like making slices into cauliflower steak. We can’t knock it until we try it. So, for all those who are looking for ways to change it up and insert cauliflower into their cooking, this book brings loads of inspiration.
I received a digital copy of this book from the publisher in exchange for my honest review.


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I appreciate how simple and yet creative this cookbook is. Everything is laid out well, with vibrant images. At the outset, the author quickly explains the five basic methods of working with cauliflower (e.g., florets, riced), and even how to shop for it (e.g., check for any browning, a small head is about 1-2 cups riced). And the recipes sound tasty and not too time-consuming. I look forward to testing and tasting some of these soon.

"Cauliflower Power" is a cookbook of gluten-free recipes that use cauliflower. Some of these are simply dishes that use cauliflower as a vegetable, but she also uses cauliflower in granola, dough, a veggie burger, steaks, as rice, etc. The recipes were largely meat-free, but she did use eggs, dairy, and honey. A number of the dishes used a lot of dairy – half a stick of butter, a cup of cheese, etc. Many of the recipes use gluten-free flours, but otherwise she used easy to find ingredients. She frequently has you use a food processor and/or a high-speed blender.

The instructions were clear, but some recipes were fairly complicated. As I'm not trying to avoid gluten, I see no point in spending that much time on special, gluten-free ways of making a dish (especially as these often used dairy, which I do avoid). I was mostly interested in interesting ways to use cauliflower, and there are some recipes here that I will try.

The author started by explaining the five main ways to process cauliflower: whole head, steaks, florets, rice, and meal. She included 19 recipes for breakfast, 10 recipes for lunch (salads, wraps, bread, etc.), 8 recipes for stacks, 17 recipes for dinner, 14 recipes for sides, and 12 recipes for desserts. Each recipe included the serving size. Many of the recipes had pictures of the finished dish and some had pictures of the process.

Thank you Netgalley for a copy to review in exchange for an honest opinion.

I strive to be a healthy eater and I am always on the lookout for new options and cookbooks with something new to offer. I loved Lindsay Grimes Freedman's new cookbook Cauliflower Power. It is chock full of new inventive recipes for vegetarians, keto followers or anyone looking at add a little more vegetable to their menus. In the mere 75 recipes Cauliflower Power offers a wide variety from the usual cauliflower soup or rice dishes to the unusual...how about cauliflower for breakfast (I can not wait to try these options). Each recipe has limited ingredients and easy to follow instructions with beautiful photography to accompany each dish. The only thing I wish they had included is nutritional facts. This are some a great addition to add to any meal plan.

Mainly I think this is just a charming idea. It hits the right notes between levity and love (as any worthwhile book about cauliflower should), and is, overall, a worthwhile addition to a well developed cookbook shelf.

I was unable to open this book to read it. I will not be able to give it a review. I was looking forward to reading it an trying out some of the recipes.

This book is even better than I expected. Not only is it gluten free it also tends to be grain free.
There are many recipes that are both tasty and healthy. It even pleases picky little ones (at least mine).

I am so excited to cook the recipes out of this book! It is about time that I have an entire book of cauliflower recipes. It is my new favorite vegetable!

This cookbook reminds me of those cookbooks that the Egg Council and the association of this and that honey manufacturers used to put out, filled with nothing but recipes that included the food they grew or produced. The recipes in this book sound tasty but they're all over the place. Some are paleo, some are vegan, many are very high in calories, most are gluten free (and the subtitle promises they all are) but some photos seem to show tortillas and buns and such that look like wheat versions... It's just 75 cauliflower recipes. They tend to have lots and lots of dairy but very little sugar and no wheat flour. The author says her husband is diabetic so that explains why it's not particularly aimed at one or another dietary style. I guess she's just really a fan of cauliflower because it's a better carb than many. The real secret star of many of the recipes is actually almond flour, which she uses quite heavily in the baked recipes.

What is rather maddening to me is that even though the author says she cooks with cauliflower for health reasons and many people will want this cookbook for health reasons, there is no nutritional information for the recipes, not even carbohydrate or calorie counts. That said, there are nice color photos of every recipe.

If I had a cauliflower farm, I would love this cookbook. As it is, it's not one I'm likely to pick up again. Most of the recipes are just too fattening and so dairy-heavy.

I read a temporary digital ARC of this book for the purpose of review.

Cauliflower used to be known as one of the vegetables children were tortured with. Now it's versatility and super powers as an extraordinary substitute for many of the foods that taste so good but are not so good for us, makes this a staple on every grocery shopping list. Lindsay Grimes Freedman has done us a huge favor in expanding our recipe staples while still maintaining the flavors and nutrition we all look for. My family has now tried half of these recipes and is looking forward to sampling the other half. Recommended to those looking for easy recipes to start their cauliflower journey and those looking to expand their recipe base.

While I'm a huge fan of using cauliflower in many ways and I've completely switched from regular rice to cauliflower, but I was completely unimpressed with this book.

You'll possibly like it if you want to sneak cauliflower into many dishes or if you are looking to make cauliflower the center of a dish. To me, this seems like those dozens of cookbooks about the latest (and supposedly greatest) new food or appliance that tries to shoehorn every possible type of recipe to using the new thing. These cookbooks always promise that their dishes taste "just like" the real thing, but it is hardly ever true.

Maybe I am just jaded but with a wealth of really creative recipes using cauliflower out there. this book could easily have been so much better.