This is going to be short and sweet! ?Last night I was making a last minute quick meal and looked to see what needed using. ?I found a cauliflower and 1/2 cup each of my homemade mayo and some Tofutti Better Than Sour Cream that I had bought for another recipe, as well as some green onions and parsley. ?Loving roasted cauliflower as I do, here is what I did with it (and it was delicious!):
?Printable Recipe
BRYANNA’S ROASTED CAULIFLOWER SALAD WITH ROASTED ALMONDS & VEGAN SOUR CREAM DRESSING??Serves 4 ??
1 large head ? ?cauliflower ??3 tablespoons ? ?olive oil ??1 cup ? ?chopped green onions (white and green) ??1/2 cup ? ?hickory-smoked almonds, roughly-chopped ??1/2 cup ? ?fresh parsley, roughly-chopped ??VEGAN SOUR CREAM DRESSING: ??1/2 cup ? ?vegan sour cream (such as Tofutti Better Than Sour Cream, or you could try a homemade version, such as this cashew version, or this tofu version.)) ??1/2 cup ? ?vegan mayonnaise (preferably a low-fat version, such as my Tofu??Mayo or my Eggless Low-Fat Mayo, or?Reduced-Fat Vegenaise or Spectrum Naturals Eggless, Vegan Light Canola Mayonnaise?)1 1/2 tablespoons ? ?grainy Dijon mustard ??1 tablespoon ? ?balsamic vinegar ??1/2 teaspoon ? ?salt ??? ?freshly ground black pepper to taste ??????Heat the oven to 400°F. Clean and trim the cauliflower and cut or slice into small (2-ite) piece. Distribute evenly in one layer in a large shallow roasting pan and toss with the olive oil and a bit of salt. Roast for 20 minutes, or until the pieces are a bit browned and tender, but not falling apart.
While the cauliflower roasts, chop te parsley, almonds and green onions and set aside, and make the dressing.?To make the dressing, simply whisk together the ingredients until smooth.?
When the cauliflower is done, let it cool slightly, then mix gently with the dressing and other ingredients. Serve at room temperature.????Nutrition Facts?Nutrition (per serving): 386.6 calories; 64{d40e1b40433db95421a8b5aadd100e7f694441d0272a9a10d9a0152d7f29a731} calories from fat; 28.9g total fat; 0.0mg cholesterol; 650.5mg sodium; 1122.2mg potassium; 26.1g carbohydrates; 10.4g fiber; 8.4g sugar; 15.7g net carbs; 12.4g protein.?
Enjoy!
The kitchen journal of a vegan food writer…For the 21st
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Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.