Are you trying to find the best recipes for vegan cauliflower? It is the ideal time to use it now that winter has arrived! This lowly and adaptable vegetable can be roasted, riced, fried, baked, and steam-cooked. It may be blended into soups, roasted whole, cut into steaks, and used to make vegan cauliflower wings, among other things.
There are many delicious plant-based cauliflower dishes here that you will love, regardless of your stance on the matter.
Cauliflower Baked
Cauliflower baking is quite simple! Cauliflower can be wonderfully caramelized by simply breaking it up into florets and drizzling it with olive oil. For a healthy option to frying, you can even bake and bread.
Ingredients:
1 head of cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Instructions:
Preheat oven to 400°F (200°C).
Prepare cauliflower: Place florets on a baking sheet.
Season: Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Bake for 25–30 minutes, stirring halfway, until golden and tender.
Serve and enjoy!
Bang Bang Cauliflower for Vegans
Coated in panko, this vegan bang bang cauliflower is topped with a creamy, spicy-sweet sauce that has a touch of lime. It is wonderful and very simple!
Ingredients:
1 small head of cauliflower, cut into florets
½ cup flour (or cornstarch for extra crispiness)
½ cup water or plant-based milk
1 teaspoon garlic powder
1 cup panko breadcrumbs
½ teaspoon salt
Cooking spray or oil for baking
Bang Bang Sauce:
¼ cup vegan mayo
2 tablespoons sweet chili sauce
1 teaspoon sriracha (or more for spice)
1 teaspoon lime juice
Instructions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Make the batter: In a bowl, whisk together flour, water (or milk), garlic powder, and salt until smooth.
Coat the cauliflower: Dip each floret into the batter, shake off excess, then roll in panko breadcrumbs.
Bake: Arrange on the baking sheet, spray lightly with oil, and bake for 20–25 minutes until golden and crispy.
Prepare the sauce: Mix all sauce ingredients in a small bowl.
Toss & Serve: Drizzle or toss the crispy cauliflower in the sauce and enjoy!
Air-Fried Poppers Of Caulifower
These crispy air-fried cauliflower morsels are very adaptable. You may serve them as a side dish or as a salad topping, but they are great as an appetizer with the smokey garlic dipping sauce. These crispy nibbles’ ability to retain their bread crust throughout frying makes them even more impressive!
Ingredients:
- 1 small head of cauliflower, cut into bite-sized florets
- ½ cup flour (or cornstarch for extra crispiness)
- ½ cup water or plant-based milk
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Cooking spray or oil for air frying
Smoky Garlic Dipping Sauce:
- ¼ cup mayo (or vegan mayo)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup or honey
- ½ teaspoon salt
Instructions:
- Preheat air fryer to 375°F (190°C).
- Make the batter: In a bowl, mix flour, water (or milk), garlic powder, smoked paprika, and salt until smooth.
- Coat the cauliflower: Dip each floret into the batter, shake off excess, then roll in panko breadcrumbs.
- Air-fry: Lightly spray the basket with oil, place cauliflower in a single layer, and air-fry for 12–15 minutes, shaking halfway through, until crispy and golden.
- Prepare the sauce: Mix all sauce ingredients in a bowl.
- Serve: Enjoy the crispy cauliflower with the smoky garlic sauce for dipping
Planks of Roasted Cauliflower with Pepper Salad
This is a grain-free main that is packed with vegetables and beans! When tamari is applied to cauliflower planks prior to roasting, they acquire a delicate caramelized taste. Serve the succulent cauliflower steaks with bell peppers, onion, and saucy cannellini beans on the side. Add slices of avocado and fresh parsley on top. “[It] tastes delicious!” an admirer exclaims
Ingredients:
- 1 large head of cauliflower
- 2 tablespoons tamari (or soy sauce for non-gluten-free)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Black pepper, to taste
For the Saucy Cannellini Beans:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 bell pepper, sliced
- ½ onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt (or to taste)
- ½ cup vegetable broth
For Serving:
- 1 avocado, sliced
- Fresh parsley, chopped
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the cauliflower steaks:
- Remove the leaves and trim the stem of the cauliflower, keeping the core intact.
- Slice the cauliflower into ¾-inch thick “steaks.”
- Brush both sides with tamari and olive oil, then sprinkle with smoked paprika, garlic powder, and black pepper.
Roast the cauliflower:
- Arrange the steaks on the baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.
Prepare the saucy beans:
- Heat olive oil in a pan over medium heat. Sauté onion and bell pepper for 3–4 minutes until softened.
- Add garlic, cumin, smoked paprika, and cannellini beans, stirring to coat.
- Pour in vegetable broth and simmer for 5 minutes until slightly thickened.
Serve:
- Place a cauliflower steak on a plate, spoon the saucy beans on the side, and top with avocado slices and fresh parsley.
Salad with Farro and Pickled Cauliflower
This earthy farro salad is elevated to a unique level by the addition of tart pickled cauliflower. If you divide this recipe into two halves, it is easy to make. The cauliflower pickle takes around ten minutes to prepare on Day 1. Put that away for the night.
When you are ready to assemble, add the cauliflower on top of the cooked farro (or other whole grain), lima beans, fresh basil, and jarred roasted red pepper. Yum!
Ingredients:
For the Quick Pickled Cauliflower (Day 1):
- 1 cup cauliflower florets, chopped small
- ½ cup apple cider vinegar (or white vinegar)
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon maple syrup or honey
- ½ teaspoon mustard seeds (optional)
- ½ teaspoon red pepper flakes (optional, for heat)
For the Farro Salad (Day 2):
- 1 cup farro (or other whole grain like quinoa or barley)
- 1 can (15 oz) lima beans, drained and rinsed
- ½ cup jarred roasted red peppers, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- Juice of ½ lemon
- Salt and pepper, to taste
Instructions:
Day 1: Make the Pickled Cauliflower
- Heat the pickling liquid: In a small pot, bring vinegar, water, salt, and maple syrup to a simmer. Stir to dissolve.
- Pickle the cauliflower: Place cauliflower in a heatproof jar, pour the hot liquid over it, and add mustard seeds/red pepper flakes if using.
- Cool & refrigerate: Let cool to room temperature, then refrigerate overnight.
Day 2: Assemble the Salad
- Cook the farro: In a pot, cook farro according to package instructions (usually about 20 minutes). Drain and let cool slightly.
- Combine ingredients: In a large bowl, mix the farro, lima beans, roasted red peppers, and fresh basil.
- Dress the salad: Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to coat.
- Top with pickled cauliflower and enjoy!
Roasted Cauliflower Hummus
Want to add more veggies to your hummus? This creamy and flavorful dip combines roasted cauliflower and garlic with tahini, cannellini beans, and bright lemon juice for a luscious twist on traditional hummus. The roasting process enhances the natural sweetness of the cauliflower while adding a slight smokiness, making this hummus deeply satisfying. Serve it as a dip, spread, or side dish!
Ingredients:
1 small head of cauliflower, chopped into florets
4 cloves garlic, peeled
2 tablespoons olive oil, divided
Juice of 1 large lemon (about 3 tablespoons)
¼ cup tahini
1 (15-ounce) can cannellini beans, drained and rinsed
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon sea salt (or more to taste)
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, omit for mild flavor)
2 to 3 tablespoons water (as needed for consistency)
For Garnishing (optional):
Chopped fresh parsley or cilantro
Roasted pine nuts
Drizzle of olive oil
Extra red pepper flakes
Instructions:
Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Cauliflower and Garlic:
Place the cauliflower florets and garlic cloves on the baking sheet.
Drizzle with 1 tablespoon of olive oil and toss to coat.
Spread into an even layer and roast for 25–30 minutes, until the cauliflower is tender and lightly golden. Stir halfway through for even roasting.
Blend the Hummus:
In a food processor or blender, combine the roasted cauliflower and garlic, lemon juice, tahini, cannellini beans, cumin, smoked paprika, salt, black pepper, and the remaining 1 tablespoon of olive oil.
Blend until smooth, adding water one tablespoon at a time as needed to reach your desired consistency.
Taste and Adjust:
Adjust seasoning if necessary—add more lemon juice for brightness, more salt for flavor, or more tahini for richness.
Serve and Garnish:
Transfer the hummus to a bowl and drizzle with olive oil.
Garnish with fresh herbs, red pepper flakes, or roasted pine nuts if desired.
Serve with pita chips, raw vegetables, or as a spread in wraps and sandwiches.
Tips & Variations:
For extra flavor: Add ½ teaspoon of ground coriander or a dash of cayenne for more spice.
For a nuttier taste: Use roasted sesame oil instead of olive oil.
For a twist: Mix in roasted red peppers, as one commenter suggested, for a smoky-sweet variation.
Storage: Store in an airtight container in the fridge for up to 5 days.
Conclusion
This Farro Salad with Pickled Cauliflower is a perfect balance of earthy, tangy, and fresh flavors. The quick-pickled cauliflower adds a zesty crunch, while the hearty farro, creamy lima beans, and roasted red peppers create a satisfying and wholesome dish. Fresh basil and a light lemon-olive oil dressing bring everything together for a bright, refreshing finish.
Easy to prepare in two steps, this salad is great for meal prep, a light lunch, or a flavorful side dish. Enjoy it warm or chilled for a nourishing and delicious experience for more
