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Ree Drummond makes a lot of meat-based meals, but she also knows a thing or two about making tasty vegetable-based dishes. Here are The Pioneer Woman’s best vegetable dishes.

Ree Drummond’s Tomato Cobbler

Ree Drummond smiles while talking into a microphone.
Ree Drummond | Monica Schipper/Getty Images for The Pioneer Woman Magazine

Drummond makes her tomato cobbler in a cast-iron skillet. She adds halved cherry tomatoes, sliced garlic, sliced shallots, minced thyme, chopped oregano, and tomato paste. She mixes all the ingredients in the pan and adds olive oil and salt.

Drummond then makes a drop biscuit that goes on top of the tomato cobbler. She starts by placing all-purpose flour in the food processor. Then she adds parmesan cheese, a tablespoon of baking powder, oregano, and thyme. She then pulses it in the food processor.

Next, Drummond adds cold butter to the food processor. “It’s got to be cold because that will help make the crumb mixture for the biscuits,” says Drummond on her show. “If it’s soft, it will turn into a pasty dough.” She pulses the food processor again so she can incorporate the butter into the flour mixture. Then she adds buttermilk and pulses the food processor once again. You can get the full ingredients list and directions here.

Ree Drummond’s Cauliflower Mashed Potatoes

Drummond says her cauliflower mashed potato recipe allows you to make cauliflower in a way that “so closely resembles mashed potatoes, you won’t even know you’re eating vegetables.” Drummond starts by melting butter in a pot. Then she adds diced onions, garlic, and rosemary. She breaks one head of cauliflower into large chunks and drops them into the pan. She then adds salt, pepper, and heavy cream. After cooking the mixture for five minutes, Drummond blends it with an immersion blender and adds parsley for the garnish. You can find the directions and ingredients here. For another cauliflower recipe, see the video above.

Ree Drummond’s Veggie-Packed Pasta

Drummond says she likes this pasta because it combines all her favorite green vegetables. She starts making the dish by adding onions and garlic to a pot of olive oil. Then she adds asparagus, zucchini, salt, and pepper, and stirs them in a pot. Once the vegetables cook a little, Drummond adds ½ cup of white wine, ricotta cheese, pesto, frozen peas, baby kale, and whole wheat pasta. The complete ingredients and directions are on the Food Network website.

Ree Drummond’s Curry Pumpkin Soup

Drummond starts by adding onions, garlic, and fresh minced ginger to a pot of olive oil. Next, she adds curry powder and salt. Drummond says any brand of curry powder will do. After that, she adds a can of pureed pumpkin and vegetable broth along with coconut milk, a teaspoon of brown sugar, and a dash of cinnamon. Drummond warns not to put too much cinnamon into the mixture.

Drummond says the purpose of the cinnamon is not to make it taste like a dessert but to add “a tiny bit of interest and toastiness to the soup.” Since the pumpkin is already pureed, Drummond says the result is a “velvety, creamy soup.” You can get the ingredients and directions here.

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