Vegan Butter Cauliflower Food

VEGAN BUTTER CAULIFLOWER

Vegan Butter Cauliflower image

I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. -Mihaela Metaxa-Albu, London, New York

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons coconut oil, melted
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon garam masala
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cayenne pepper, optional
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
Optional: hot cooked rice, naan flatbreads and lime wedges

Steps:

Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.

Nutrition Facts : Calories 349 calories, Fat 27g fat (22g saturated fat), Cholesterol 0 cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 8g protein.

AIR-FRYER VEGAN BUTTER CAULIFLOWER

Air-Fryer Vegan Butter Cauliflower image

If you follow a vegetarian diet or simply love Indian butter chicken, I encourage you to try this vegan version made with cauliflower. If you're not following a plant-based diet, you can substitute cubed chicken for the cauliflower with good results. -Mihaela Metaxa-Albu, London, New York

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 21

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons coconut oil, melted
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon garam masala
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cayenne pepper, optional
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
Optional: Hot cooked rice, naan flatbreads and lime wedges

Steps:

Preheat air fryer to 400°. In a large bowl, combine first 7 ingredients; toss to coat. In batches if necessary, place cauliflower in a single layer on greased tray in air-fryer basket. Cook until brown and crisp-tender, 8-10 minutes, turning once., Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. , Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.

Nutrition Facts : Calories 349 calories, Fat 27g fat (23g saturated fat), Cholesterol 0 cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 8g protein.

VEGAN CAULIFLOWER CHEESE

Vegan Cauliflower Cheese image

Vegan cauliflower cheese is the most delicious way to eat cauliflower! Roasted cauliflower smothered in vegan cheese sauce, topped with breadcrumbs and baked until golden.

Provided by Alison Andrews

Categories Savory Side

Time 1h15m

Number Of Ingredients 16

Ingredients

2 pounds Cauliflower Florets (1kg)
2 Tbsp Olive Oil
1/2 tsp Sea Salt
1/2 tsp Ground Black Pepper
6 Tbsp Vegan Butter
6 Tbsp All Purpose Flour
3 cups Soy Milk (720ml) (or other creamy non-dairy milk)
1/3 cup Nutritional Yeast (20g)
2 tsp Dijon Mustard
1 tsp Onion Powder
1 tsp Garlic Powder
3/4 tsp Sea Salt
1/2 cup Vegan Breadcrumbs
2 Tbsp Vegan Butter (Melted)
Fresh Parsley
Ground Black Pepper

Steps:

Preheat the oven to 430°F (220°C).
Add cauliflower florets to a mixing bowl along with olive oil, sea salt and black pepper and toss the cauliflower florets so that they are lightly coated in the oil and spices.
Transfer to a roasting pan or a parchment lined tray and bake in the oven at 430°F for 20 minutes. Remove the cauliflower from the oven and then turn the oven down to 400°F.
While the cauliflower is roasting prepare your cheese sauce. Add vegan butter to a saucepan on medium to high heat and when melted add in all purpose flour. Fry the flour in the vegan butter briefly.
Add the soy milk all at once and whisk it in. Bring to the boil stirring and whisking constantly. When it boils keep stirring for a few minutes until it has thickened noticeably.
Remove from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt and whisk in.
Place the roasted cauliflower into a mixing bowl, pour over the cheese sauce and toss the cauliflower gently in the sauce.
Prepare your breadcrumbs by adding them to a bowl with melted vegan butter and toss the breadcrumbs with the butter so that they're lightly coated.
Transfer the roasted cauliflower and sauce to a 9x13 baking dish and smooth down.
Spread the breadcrumbs evenly over the top.
Bake in the oven (uncovered) at 400°F for 25-30 minutes until browned on top.
Serve topped with some fresh chopped parsley and ground black pepper.

Nutrition Facts : ServingSize 1 Serve, Calories 302 kcal, Carbohydrate 23 g, Protein 9 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Sodium 766 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 14 g

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