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!
Holly says
My 15 year old daughter not only LOVES this recipe but I find that she raids the refrigerator at night to eat the leftovers. This behavior is unheard of because she often likes to eat junk. I have learned to double the recipe because we easily devour a whole head of cauliflower in one setting and need another for later. Who am I kidding? Even at the first setting we need more than one cauliflower. Of course, I love it too and your recipe is going viral in my family and with my colleagues at work. Thanks so much Dreena!
Much love,
Holly
Dreena says
TOO awesome!! Thank you for sharing that, Holly – gives me quite a smile! 😀 😀
Sandra says
I found this recipe while searching for sides for Thanksgiving. I’ve been vegetarian for a couple of years but have struggled to find new ways of making the same ol’ vegetables. I’ve never been a fan of cauliflower, but have recently decided to cook more with it. I am so glad I found this recipe. It is amazing. I have graduated this recipe to main course. I have a lot of non-vegetarian friends and they loved it too.
Thank you so much for sharing!
Helen says
This was a great treat! Thank you for so many wonderful recipes. I’m fairly new to being (almost) vegan and I love to cook, so I’m sure I’ll be trying many of your recipes. I also wanted to share a tip for anyone else who would like to limit their oil/fat intake. I found this great little oil mister at Bed Bath & Beyond. I think it may only be available online, but I asked in the store, and they will ship for free to your home if it’s something they don’t carry in stock.
http://www.bedbathandbeyond.com/product.asp?SKU=18333090
Anyway, it was perfect for something like this where you just need a touch of oil for roasting or baking, and this way, you don’t have to pay for those expensive baking sprays, which often contain other stuff besides just the oil!
Bec says
This is so awesome – thanks Dreena! I began making this a while ago and absolutely love it. I also enjoy proselytising its goodness to my friends and then hearing how successful it has been in their families. I’ve even taking to adding some paprika to the mix – super yum!
Thanks! : )
Jackie Catalanotto says
Is almond meal made by grinding raw or toasted almonds?
Dreena says
Jackie, yes, usually it is raw almonds ground into a fine powder/flour.