30+ Delicious Sunday Paleo Cauliflower Recipes for Your Dinner

Sundays are a special time, set apart from the rest of the week—a day for relaxation, family gatherings, and indulging in delicious meals that nourish both body and soul.

If you’re following a paleo lifestyle, you know that finding recipes that satisfy cravings while sticking to clean, wholesome ingredients can sometimes be a challenge.

That’s where cauliflower comes in. This versatile vegetable can be transformed into an array of dishes, from hearty main courses to flavorful sides and snacks.

Whether you’re in the mood for something savory, spicy, or comforting, we’ve rounded up over 30 paleo cauliflower recipes to make your Sunday both satisfying and nutritious.

30+ Delicious Sunday Paleo Cauliflower Recipes for Your Dinner

With these 30+ Sunday paleo cauliflower recipes, you’re set to enjoy a day of nourishing, tasty, and crowd-pleasing dishes that will satisfy your palate and keep your diet on track.

From vibrant stir-fries to hearty main dishes and light sides, these recipes demonstrate how versatile cauliflower can be in your culinary repertoire.

Whether you’re cooking for family, friends, or just for yourself, these dishes are sure to make your Sunday meal special.

So, grab your apron and your favorite cutting board, and dive into these flavorful recipes that are perfect for a paleo Sunday feast.

Spiced Cauliflower Rice Bowl

This flavorful cauliflower rice bowl is the perfect paleo-friendly dish for a cozy Sunday meal. Loaded with warming spices, fresh vegetables, and a hint of lime, it’s both satisfying and nourishing. Quick to make, this recipe is ideal for meal prepping or a family dinner.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 cup diced bell peppers
• 1 cup shredded carrots
• ½ cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the diced onion and garlic, sautéing until softened and fragrant.
3. Stir in the turmeric, cumin, and smoked paprika, cooking for another minute.
4. Add the cauliflower rice, bell peppers, and shredded carrots to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender.
5. Season with salt, pepper, and lime juice. Mix well to combine.
6. Remove from heat and garnish with chopped fresh cilantro before serving.

This spiced cauliflower rice bowl is a delightful combination of vibrant flavors and textures. It’s nutrient-rich and beautifully seasoned, making it a go-to paleo recipe for Sundays or any day you crave something hearty yet healthy.

Paleo Buffalo Cauliflower Bites

These buffalo cauliflower bites are a paleo twist on a classic favorite. With their spicy, tangy flavor and crisp texture, they’re perfect as an appetizer, snack, or side dish for a lazy Sunday.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• ½ cup paleo-friendly buffalo sauce

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
3. Spread the seasoned florets on the baking sheet in a single layer.
4. Roast for 20 minutes, flipping halfway through, until the cauliflower is golden and tender.
5. Remove from the oven and toss the cauliflower in buffalo sauce until evenly coated.
6. Return to the oven for an additional 10 minutes to caramelize the sauce.
7. Serve warm with your favorite paleo dipping sauce or a side of celery sticks.

These buffalo cauliflower bites are bursting with bold flavors and are incredibly versatile. They’re a crowd-pleaser and an easy way to make your Sunday meals a little more exciting while staying paleo-compliant.

Roasted Cauliflower and Tahini Salad

This roasted cauliflower salad is a satisfying paleo option packed with bold flavors and creamy tahini dressing. Perfect for a light Sunday lunch or as a vibrant side dish.

Ingredients

• 1 medium cauliflower, cut into small florets
• 2 tablespoons avocado oil
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• 2 cups mixed greens
• ½ cup pomegranate seeds
• ¼ cup chopped roasted almonds

Tahini Dressing

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tablespoons water (or more for desired consistency)
• Salt to taste

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with avocado oil, cumin, chili powder, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth.
5. Assemble the salad by layering mixed greens, roasted cauliflower, pomegranate seeds, and roasted almonds. Drizzle with tahini dressing and serve immediately.

This roasted cauliflower and tahini salad is a refreshing, nutrient-packed dish. The creamy tahini dressing complements the roasted cauliflower beautifully, while the pomegranate seeds add a burst of sweetness, making it a balanced and delightful Sunday meal.

Herbed Cauliflower Mash

This creamy cauliflower mash is a paleo-friendly alternative to traditional mashed potatoes. Infused with fresh herbs and garlic, it’s a comforting side dish perfect for a relaxing Sunday dinner.

Ingredients

• 1 large cauliflower, cut into florets
• 2 garlic cloves, peeled
• 3 tablespoons coconut milk
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Steam the cauliflower florets and garlic cloves in a steamer basket over boiling water for 10-12 minutes, until fork-tender.
2. Transfer the cauliflower and garlic to a blender or food processor. Add coconut milk, olive oil, salt, and pepper.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Stir in the fresh parsley and thyme. Adjust seasoning to taste.
5. Serve warm, garnished with extra herbs if desired.

This herbed cauliflower mash is rich, velvety, and packed with flavor. It’s a great way to enjoy a classic comfort food while staying paleo. The fresh herbs elevate the dish, making it elegant enough for a Sunday feast.

Cauliflower Crust Pizza

Enjoy a paleo pizza night with this crispy cauliflower crust topped with fresh vegetables and marinara sauce. It’s a guilt-free treat for Sunday evenings that satisfies all your pizza cravings.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces
• 1 large egg, beaten
• ½ cup almond flour
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Toppings of your choice: marinara sauce, sliced vegetables, cooked chicken, etc.

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Steam the grated cauliflower for 5 minutes, then transfer to a clean kitchen towel and squeeze out as much water as possible.
3. In a large bowl, combine the cauliflower, egg, almond flour, oregano, garlic powder, and salt. Mix until a dough forms.
4. Spread the dough onto the prepared baking sheet, shaping it into a thin circle or rectangle.
5. Bake for 12-15 minutes, until the crust is firm and lightly golden.
6. Add your favorite paleo-friendly toppings and return to the oven for 5-7 minutes, until the toppings are cooked and heated through.

This cauliflower crust pizza is a fun and healthy way to enjoy a Sunday meal. The crust is crisp and flavorful, and the customizable toppings make it a crowd-pleaser for family or guests.

Curried Cauliflower Soup

This warming curried cauliflower soup is creamy, aromatic, and packed with paleo-friendly ingredients. It’s perfect for a comforting Sunday lunch or dinner on a chilly day.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• ½ teaspoon ground coriander
• 3 cups chicken or vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.
2. Stir in the curry powder and coriander, cooking for 1 minute to toast the spices.
3. Add the cauliflower florets and broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
4. Blend the soup using an immersion blender or transfer to a blender in batches until smooth.
5. Stir in the coconut milk and season with salt and pepper. Heat through but do not boil.
6. Serve warm, garnished with fresh cilantro.

This curried cauliflower soup is creamy and deeply flavorful, with just the right amount of spice. It’s a wholesome dish that feels luxurious yet light, making it a perfect addition to your paleo Sunday menu.

Cauliflower and Avocado Salad

This cauliflower and avocado salad is a fresh, nutrient-packed dish perfect for a Sunday lunch or light dinner. The creamy avocado pairs beautifully with the crisp, roasted cauliflower, creating a balance of textures and flavors that are both satisfying and refreshing.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 large avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
4. In a large bowl, combine the roasted cauliflower, avocado, cherry tomatoes, red onion, and basil.
5. Drizzle with lemon juice and gently toss to combine. Season with additional salt and pepper if needed.
6. Serve immediately, or chill in the refrigerator for 15-20 minutes for a cooler option.

This cauliflower and avocado salad is bright, light, and full of flavor. The warm cauliflower contrasts nicely with the creamy avocado and the tangy lemon dressing, making it an ideal choice for a healthy, paleo-friendly Sunday meal.

Cauliflower Steaks with Chimichurri Sauce

These cauliflower steaks are an easy yet impressive paleo main dish. Grilled until golden and topped with a fresh, zesty chimichurri sauce, they’re perfect for a Sunday evening feast that’s both satisfying and nutritious.

Ingredients

• 1 large cauliflower, sliced into 1-inch thick steaks
• 2 tablespoons avocado oil
• Salt and pepper to taste
• ½ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes
• ½ cup olive oil

Instructions

1. Preheat the grill or oven to 425°F (220°C).
2. Brush both sides of the cauliflower steaks with avocado oil and season with salt and pepper.
3. Grill or roast the cauliflower steaks for 10-12 minutes on each side, until golden and tender.
4. While the cauliflower cooks, prepare the chimichurri sauce by combining the parsley, cilantro, red wine vinegar, garlic, red pepper flakes, and olive oil in a bowl. Stir well and set aside.
5. Serve the grilled cauliflower steaks topped with the chimichurri sauce.

These cauliflower steaks with chimichurri sauce are flavorful, hearty, and full of bold Mediterranean-inspired notes. They make an excellent paleo main course that’s perfect for a relaxed and satisfying Sunday dinner.

Cauliflower “Mac” and Cheese

This paleo-friendly “mac” and cheese swaps out pasta for cauliflower and is just as rich and comforting as the traditional version. Enhanced with a dairy-free cheese sauce, it’s the perfect dish for a Sunday dinner that’s both indulgent and healthy.

Ingredients

• 1 large cauliflower, cut into small florets
• ½ cup coconut milk
• ¼ cup nutritional yeast
• 1 tablespoon ghee or coconut oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh chives, chopped (optional)

Instructions

1. Steam the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
2. In a small saucepan, melt the ghee or coconut oil over medium heat. Add the coconut milk, nutritional yeast, garlic powder, paprika, salt, and pepper. Stir until combined and simmer for 2-3 minutes.
3. Add the cooked cauliflower to the cheese sauce and gently toss until coated.
4. Transfer to a baking dish and bake at 400°F (200°C) for 10-12 minutes, until the top is lightly golden and the dish is heated through.
5. Serve with a sprinkle of chopped chives for extra flavor.

This cauliflower “mac” and cheese is a hearty, dairy-free comfort food that satisfies cravings without the use of traditional grains or dairy. It’s perfect for a paleo Sunday dinner that feels indulgent but keeps things light and nourishing.

Cauliflower Fritters with Lemon Herb Dip

These paleo cauliflower fritters are crispy on the outside and tender inside, with a subtle hint of herbs and spices. Paired with a refreshing lemon herb dip, this dish makes a delightful Sunday appetizer or light main course.

Ingredients

• 1 large cauliflower, grated into rice-sized pieces
• 2 large eggs, beaten
• ½ cup almond flour
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons coconut oil for frying

For the lemon herb dip:

• ½ cup coconut yogurt or unsweetened plain yogurt alternative
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh chives
• Salt and pepper to taste

Instructions

1. Place the grated cauliflower in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the cauliflower, eggs, almond flour, parsley, garlic powder, cumin, salt, and pepper. Mix until well combined.
3. Heat the coconut oil in a large skillet over medium-high heat. Scoop spoonfuls of the cauliflower mixture into the pan and flatten slightly to form fritters. Cook for 3-4 minutes per side, or until golden and crispy.
4. While the fritters cook, prepare the lemon herb dip by mixing the coconut yogurt, lemon juice, dill, chives, salt, and pepper in a small bowl.
5. Serve the cauliflower fritters warm with the lemon herb dip on the side.

These cauliflower fritters with lemon herb dip are an excellent paleo option that’s light yet full of flavor. The crispy texture and fragrant herbs make them a perfect addition to your Sunday menu, ideal for sharing or enjoying as a satisfying main dish.

Spicy Cauliflower Stir-Fry

This spicy cauliflower stir-fry is a quick, colorful, and flavorful dish. With a perfect blend of spices and a touch of heat, it’s a paleo-friendly meal that pairs well with any protein for a satisfying Sunday dinner.

Ingredients

• 1 large cauliflower, cut into florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons avocado oil
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• Salt to taste
• Chopped green onions for garnish

Instructions

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Add the cauliflower florets and cook for 4-5 minutes, stirring frequently, until slightly tender.
3. Add the red bell pepper and snap peas, continuing to stir-fry for another 2-3 minutes.
4. Stir in the coconut aminos, rice vinegar, chili flakes, and salt. Cook for 2 more minutes, until the vegetables are tender-crisp and the flavors have melded.
5. Serve hot, garnished with chopped green onions.

This spicy cauliflower stir-fry is a great way to add some zest to your Sunday meal. The blend of ginger, garlic, and chili flakes gives it a satisfying kick while staying completely paleo. Pair it with grilled chicken or tofu for a complete meal that’s vibrant and full of flavor.

Cauliflower and Pesto Stuffed Bell Peppers

These cauliflower and pesto stuffed bell peppers are a fresh and delicious paleo-friendly dish. Full of wholesome ingredients and packed with flavor, they make for a colorful and satisfying Sunday meal.

Ingredients

• 2 large bell peppers, cut in half and seeds removed
• 1 medium cauliflower, cut into small florets
• ½ cup paleo-friendly pesto sauce
• 1 tablespoon olive oil
• ¼ cup chopped sun-dried tomatoes
• 2 tablespoons pine nuts, toasted
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Steam the cauliflower florets until tender, about 5-7 minutes. Drain well and mash slightly with a fork.
3. In a mixing bowl, combine the mashed cauliflower, pesto sauce, sun-dried tomatoes, olive oil, salt, and pepper. Mix until evenly combined.
4. Fill each bell pepper half with the cauliflower mixture and place them on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, until the bell peppers are tender and the top is slightly golden.
6. Sprinkle with toasted pine nuts and garnish with fresh basil leaves before serving.

These cauliflower and pesto stuffed bell peppers are a great paleo dish that’s perfect for a Sunday dinner. The earthy cauliflower pairs well with the nutty, herbal pesto, and the sweet bell peppers provide a satisfying base. The pine nuts add a delightful crunch, elevating the dish’s texture and flavor.

Cauliflower Fried Rice

This paleo-friendly cauliflower fried rice is a nutritious, low-carb alternative to traditional fried rice. It’s quick, easy, and full of vibrant flavors, making it an ideal Sunday meal for those looking for something hearty yet healthy.

Ingredients

• 1 large head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 2 tablespoons avocado oil
• 2 large eggs, lightly beaten
• 1 cup mixed vegetables (carrots, peas, and corn)
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the mixed vegetables and green onions, stir-frying for 2-3 minutes until they begin to soften.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs and cook until just set, then combine with the vegetables.
4. Add the riced cauliflower to the skillet and stir-fry for 4-5 minutes, until the cauliflower is tender but still slightly crispy.
5. Stir in the coconut aminos and sesame oil, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This cauliflower fried rice is full of textures and flavors, making it a satisfying and healthy option for a paleo Sunday dinner. The combination of eggs, vegetables, and the aromatic seasonings give this dish a comforting, savory flavor that’s perfect for any occasion.

Cauliflower and Spinach Gratin

This cauliflower and spinach gratin is a paleo twist on a classic comfort dish. Creamy, cheesy, and topped with a crispy, golden layer, it’s a satisfying side or main dish perfect for a Sunday family meal.

Ingredients

• 1 large cauliflower, cut into florets
• 2 cups fresh spinach, chopped
• 1 cup coconut milk
• ¼ cup nutritional yeast
• 1 tablespoon ghee or coconut oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• ¼ cup almond flour
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Grease a baking dish with ghee or coconut oil.
2. Steam the cauliflower florets for 5-7 minutes until fork-tender. Drain and place in a large mixing bowl.
3. In a separate bowl, mix the coconut milk, nutritional yeast, garlic powder, onion powder, salt, and pepper.
4. Add the chopped spinach and coconut milk mixture to the cauliflower and gently mix until evenly coated.
5. Transfer the mixture to the prepared baking dish and sprinkle with almond flour.
6. Bake for 20-25 minutes, or until the top is golden and the gratin is bubbling.
7. Garnish with chopped fresh parsley before serving.

This cauliflower and spinach gratin is rich and flavorful, with a creamy texture and a crispy top layer. It’s perfect for a paleo Sunday meal that feels indulgent but stays healthy and nourishing. The combination of coconut milk and nutritional yeast provides a comforting, dairy-free “cheesy” taste.

Spiced Cauliflower Tacos

These spiced cauliflower tacos are a fun and flavorful paleo-friendly twist on traditional tacos. Packed with bold flavors and a variety of textures, they’re perfect for a relaxed Sunday lunch or dinner with family and friends.

Ingredients

• 1 large cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• Paleo tortillas or lettuce wraps
• 1 avocado, sliced
• ½ cup shredded cabbage
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: paleo-friendly salsa or hot sauce

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
4. Warm the paleo tortillas or lettuce wraps in the oven for a few minutes.
5. Assemble the tacos by placing a few roasted cauliflower pieces on each tortilla or lettuce wrap. Top with avocado slices, shredded cabbage, and a sprinkle of cilantro.
6. Serve with lime wedges and optional salsa or hot sauce on the side.

These spiced cauliflower tacos are a perfect blend of bold flavors and freshness, making them a great choice for a relaxed Sunday meal. The roasted cauliflower provides a hearty, satisfying texture, while the toppings add a bright, crunchy contrast.

Note: More recipes​ are coming soon!