If you’ve been using my books since way back (like early days with The Everyday Vegan and Vive le Vegan), you’ll know I haven’t always loved all my veggies. In fact, I once declared that you would not find cauliflower in my cookbooks!
Times have changed and now I’m eating my words (and the cruciferous)… because Let Them Eat Vegan has a selection of recipes with cauliflower, including this Almond Roasted Cauliflower.
When I created this recipe I had no idea how much of it I could eat.. or our girls. Normally our girls won’t dig into cauliflower, but when I make this roasted cauliflower I double the batch so we all get some!
And, we’re not the only cauliflower-converts. I’ve heard from dozens of people that have tried this recipe and then e-mail saying “I now like cauliflower“!
While I’m still not a fan of raw cauliflower (or raw broccoli… or cabbage), I never thought I’d love eating raw greens like kale and chopping copious amounts of parsley for my lunch salads! It is so true that over time our palates adjust. Our taste buds evolve and we become “open” to more diverse flavors and nuances in foods.
Eating vegan did just that for me. Before becoming vegan I relied on cheese to make foods taste good. I learned there are far more options that taste better – and feel better.
Do you feel this way about eating vegan? What foods do you now love that you didn’t before?
Enjoy the roasted cauliflower! x Dreena
Almond Roasted Cauliflower
Ingredients
- 4 - 4 1/2 cups cauliflower flowerets about 1 medium cauliflower, with bite-sized flowerets cut and used
- 1 tbsp extra-virgin olive oil can reduce, or omit, see note
- 1/8 tsp rounded sea salt
- Freshly ground black pepper optional if making for kids
- 2 tbsp almond meal try tiger nut flour for nut-free version
- 1 tbsp nutritional yeast
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper. Toss the cauliflower with the olive oil and sea salt (and pepper, if using). Transfer to the prepared pan. Bake for 20 minutes, tossing once or twice. At the 20-minute mark, check the doneness and color of the cauliflower. If it has started to soften, turning a golden color, add the almond meal and nutritional yeast and toss again. If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast. Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened. Remove from the oven and season with additional salt and pepper, if desired. Serve warm! Serves 2 to 3... or maybe just 1!
Vanessa says
Do you have specific instructions for making almond meal?
~Vanessa
Dreena says
It’s super easy to do, Vanessa… pop some raw almonds into your food processor and whiz until really fine and crumbly – and watch, b/c it can turn pasty fairly quick. You can also use a blender, but unless it’s a high-speed blender I find the processor does better job.
Katie says
The almond meal and nooch have no problem staying adhere to the cauliflower?
Dreena says
Stays on well Katie! If you didn’t add oil it would mostly fall off, but it coats the cauli well and gets right into some of the florets… super tasty!
Janae @ Bring-Joy says
Boy do I love my cauliflower. Another great Dreena recipe I’m dying to try.
Yes, I do remember in Vive le Vegan (or maybe it was one of your others), where you mention your lack of love for things like eggplant, cabbage, cauliflower. Always thought it was a shame b/c they are such tasty things. Taste buds do change, don’t they?
Dreena says
So true, Janae, and eggplant is another that I know really like – when prepared well. If it’s just poached/steamed, that doesn’t appeal to me, but grilled nicely or roasted, can be so tasty! We all evolve, huh?
Debby Sunshine says
I never would have thought about using almond meal with roasted cauliflower. Great and easy tip! Can’t wait to try!
Dreena says
Thanks Debby, it makes the cauliflower taste just a little nutty, and with the nooch it’s really rich tasting!
Kate says
I’m not a huge cauliflower fan – can tolerate it in a vegetable curry – but I’m willing to give this a go as I love almonds. 😀
Since becoming vegan eighteen months ago, I’ve discovered vegetables that I would never have tried beforehand. I am addicted to ratatouille, when before it just seemed like lots of lumpy veg.
Dreena says
Oh gosh, Kate – yes, ratatouille!!! I love it as well and haven’t made it in a long time.