Meatballs, scallion chicken and cauliflower adobo are quick and delicious dinners, but they really shine when repurposed or reheated.

For this recipe, the Redhead’s chef-partner Meg Grace combines white and orange cauliflower in an elegant bread pudding enriched with cream and Gruyère cheese and spiced with nutmeg and Tabasco.

This vegan taco meat is made with tempeh, cauliflower, mushrooms, and walnuts cooked in Mexican adobo and seasoned with garlic, onions, chili powder and lime. This easy recipe makes hearty ...

Cut off and discard the stem and core of the cauliflower. Trim ¼ of the head ... Season with salt and pepper, toss well, and serve. Recipe adapted from Battersby: Extraordinary Food From an ...