VEGAN CAULIFLOWER RECIPES RECIPES

20 TASTY VEGAN CAULIFLOWER RECIPES - FORKS OVER KNIVES

20 Tasty Vegan Cauliflower Recipes - Forks Over Knives image

Provided by FORKSOVERKNIVES.COM

Ingredients

GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES

Greek-inspired cauliflower stew | Jamie Oliver vegan recipes image

I love to serve this with bread to mop up the juices – heavenly!

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 lemon
olive oil
1 bulb of garlic
2 red onions
10 black olives (stone in)
300 g new potatoes
½ a bunch of fresh oregano (15g)
10 large ripe plum tomatoes
1 head of cauliflower ideally with leaves (800g)
200 g fresh or frozen peas or broad beans

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
3. Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
4. Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
5. Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
6. Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
7. Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
8. Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
9. Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.

Nutrition Facts : Calories 311 calories, FatContent 12.3 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 11.9 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 21.2 g sugar, SodiumContent 0.3 g salt, FiberContent 11.9 g fibre

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For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
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Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

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WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

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