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!
jess says
there is nothing like a pan of caramelized roasted cauliflower! it’s too hot for me to get roasting veggies just yet, but it’s one thing about fall i look forward to. especially brussel sprouts – talk about taste bud evolution on my part once i had them roasted!!
Tiffany says
Looks amazing! I’ll definitely have to make this recipe! I started school this week and I made your indian inspired rice. It was absolutely delicious! Thank you for all your hard work and passion that you put into every recipe you create 🙂 xo
Tiffany says
By the way, I just made this for dinner and it was incredible! Thank you for the dinner inspiration. It was great to get back into the kitchen and cooking after a long day of classes 🙂
jessica says
This is actually one of the best recipes in LTEV, in my humble opinion. Sadly, it’s been too hot in my 5th floor apartment to make it in the last few months… and I can’t wait til it cools down so I can make it again!
mattheworbit says
I’m willing to believe in you enough to try this.. and because it looks so darn good! Cauliflower isn’t always my thing, but if this is anything like the deliciousness that is roasted broccoli..
Dreena says
Matt I have never tried roasted broccoli!!! I usually just like broccoli very lightly cooked, super lovely green, and not when it gets at all overcooked. I’m broccoli-picky! But, yes, if my kids (and me) are scarfing this cauli – think you will too (fingers crossed)… hoping I don’t let you down. 😉
Emma says
Mmm, this looks delish. I actually don’t think there’s a veggie I don’t like but roasting cauliflower certainly improves it for me. I really like the herb breadcrumb roasted cauli in appetite for reduction but can’t wait to try your variation.
My tastes have completely changed since going vegan. I wouldn’t touch ANY fruit and now am an utter fruit bat. Also hated creamy sauces and now am a little obsessed with nut or tofu based creamy things…oh and salad. 5 years ago you would not have seen it pass my lips! Very strange how our tastebuds evolve.
Dreena says
Emma, I’m totally with you on nut-based creamy sauces – they are irresistible! Hope you like the cauli. 🙂