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!
Shahar says
Looks awesome.
I think you need to edit your recipage link to https://dreenaburton.com/recipe-page/?recipe_id=6030634.
It currently points to this page itself, rather than to the recipage.
Thank you!
Dreena says
whoops, thanks Shahar – will fix up!
Michelle says
I LOVE LOVE LOVE this recipe. Have made several times, it is YUM!!!!!!
Inna says
Looks so good! But daughter is allergic to some tree nuts… Could I use coconut flour? Or is almond what makes the dish?
Dreena says
Coconut flour a great idea, and you could also use ground sunflower seeds/pumpkin seeds. Enjoy!
Imaan says
Since we have been heading towards vegan, I too, the cauliflower hater, have begun to love it. I keep making big batches of buffalo cauliflower wings (the fat free version) and my kids and I devour them. Likewise, kale chips go in a flash, as well as many veggies that my kids graze on while I’m chopping/ food prepping. It’s too awesome for words! We haven’t had cheese in a long while, and my kids love nooch! Amazing.
Dreena says
So terrific, Imaan, keep up the great food prep!!
Shane says
This sounds really good, but someone in my household is allergic to nuts ( all tree nuts ). Is there an acceptable substitute for almonds?
Dreena says
For sure, you could try ground sunflower seeds or pumpkin seeds or combo of both. Good luck!