Vegan Roasted Cauliflower
Easy Vegan Roasted Cauliflower with a 5-minute protein-rich Hemp Seed Sauce, transforming cauliflower into a satisfying meal. This enticing main dish looks and tastes amazing.
Servings: 4 people
Calories: 225kcal
Ingredients
- 1 medium cauliflower
- 2 teaspoons olive oil avocado, grapeseed, or canola oil
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt to taste
Hemp Seed Sauce:
- ¼ cup red wine vinegar
- 6 tablespoons hemp hearts
- 2 tablespoons nutritional yeast
- 1 tablespoon mellow miso (white miso)
- 2 tablespoons fresh lemon juice plus more to taste (about one-half lemon)
- 1 large clove garlic
- ½ cup roughly chopped chives
- ½ cup fresh parsley leaves
- Juice of 1 small lemon
- ½ cup water
- Date syrup to taste
- Salt or salt substitute to taste
Optional toppings:
- Chopped pistachios
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper. Top the parchment paper with a wire rack. (Or use a medium rimmed nonstick baking sheet.)
- Prepare cauliflower: Rinse the cauliflower. Slice the bottom of the core off the cauliflower, leaving the main core intact. It should sit evenly on the baking sheet. Trim the larger leaves so that the top and most of the sides of the cauliflower are exposed. Leave the other leaves as they are delicious once roasted.
- Steam: Add about 3 inches water to a large pot. Bring the water to a boil and place the cauliflower inside the pot, head side up. Cover and simmer over medium heat for 7 minutes. Remove the cauliflower with a slotted spoon or spider and pat it dry. Place it stem side down on the prepared baking sheet to cool for about 10 minutes.
- Marinate: Mix the olive oil, turmeric, paprika, and salt. Remove the rack and place the cauliflower on the parchment paper. Brush the cauliflower with all the marinade until evenly coated. Use your hands to rub the cauliflower with the marinade.
- Roast for about 35 minutes, or until tender and golden brown, and even charred in some places.
- Blend sauce: Transfer the red wine vinegar, hemp hearts, nutritional yeast, mellow miso, garlic, chives, parsley, lemon juice, and water to the canister of a blender. Blend on high until smooth. Add date syrup and salt to taste.
- Pour the desired amount of sauce over the cauliflower and serve.
Notes
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- Leave the leaves when trimming the core. They become crisp in the oven like kale chips.
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- Dry the cauliflower and set aside to cool on a wire rack before marinating. The dryer the cauliflower, the more crispy it will get in the oven.
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- Refrigerate any remaining sauce or cauliflower in separate airtight containers for up to 5 days.
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- Serve this dish warm or chilled.
Nutrition
Calories: 225kcal | Carbohydrates: 16g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 624mg | Fiber: 6g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 98mg | Calcium: 87mg | Iron: 5mg
