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!
bree says
Dreena, what in the world. Only you could make cauliflower taste like tater tots. (try these dipped in ketchup I swear!) Delicious! Love you! <3
Martha says
I just made this, and it was delightful. I used no oil at all, AND forgot to toss during the first 20 minutes, and it still turned out great. I took a handful of raw almonds and threw them in my Vitamix. Within one minute, I had perfect almond meal. The combination of the nutritional yeast and almond meal is just really perfect. Finally, I added some garlic powder to the almond meal and nutritional yeast mixture. I’ll definitely be making this again.
Janet Jones says
I used 2 T whole raw almonds, ground it in my spice grinder. Put the cauliflower in a zip top bag with a tsp of grape seed oil and roasted as directed. Wow, it really is amazing! Thank you so much, it’s delicious!
Babette says
I’ve always been a cauliflower fan, and roasting them is the best way to love them. This recipe is really good, thank you!
Bonnie says
Is the nutritional yeast a must for this almond crusted cauliflower recipe?