22 Easy Vegan Cauliflower Recipes for Every Meal

Cauliflower has become a superstar in the vegan and plant-based world—and for good reason.

Versatile, nutrient-dense, and mild in flavor, it can transform into almost anything: from creamy soups and crispy “wings” to hearty stews and even pizza crusts.

If you’ve ever thought cauliflower was boring, think again! With the right spices, cooking techniques, and creativity, this humble vegetable can be the star of your meals.

In this article, we’ve curated 22 vegan cauliflower recipes that are easy to make, full of flavor, and perfect for any occasion.

Whether you’re looking for a quick weeknight dinner, a comforting soup, or a show-stopping appetizer, there’s a recipe here to excite your taste buds.

22 Easy Vegan Cauliflower Recipes for Every Meal

Cauliflower is more than just a side dish—it’s a canvas for creativity in vegan cooking.

These 22 vegan cauliflower recipes prove that this versatile vegetable can shine in a wide variety of dishes, from hearty mains to light snacks.

Whether you’re a seasoned plant-based cook or just experimenting, these recipes offer endless inspiration to make cauliflower the star of your next meal.

Roasted Garlic Cauliflower Steaks

These thick, tender cauliflower steaks are roasted to perfection with a rich garlic and herb marinade.

Crisp on the outside and soft on the inside, they make an impressive vegan main dish or side.

Perfect for cozy dinners or special occasions.

Ingredients:

• 1 large head of cauliflower
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Remove the outer leaves of the cauliflower and trim the stem, keeping the core intact. Slice the cauliflower into ¾-inch thick “steaks.”
3. In a small bowl, combine olive oil, minced garlic, smoked paprika, thyme, salt, and black pepper.
4. Brush both sides of each cauliflower steak generously with the garlic and herb mixture.
5. Arrange the steaks on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
6. Sprinkle with fresh parsley and serve with lemon wedges for a zesty finish.

These roasted garlic cauliflower steaks are a flavorful, satisfying vegan dish that proves vegetables can take center stage.

Crispy edges and tender insides make each bite unforgettable.

Cauliflower and Chickpea Curry

A hearty, aromatic vegan curry combining tender cauliflower florets and protein-packed chickpeas simmered in a rich coconut-tomato sauce.

Perfect served with rice or flatbread.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions, garlic, and ginger. Sauté until fragrant and onions are translucent.
2. Stir in curry powder, cumin, turmeric, and chili flakes, cooking for 1 minute until aromatic.
3. Add cauliflower florets and chickpeas, tossing to coat in the spices.
4. Pour in diced tomatoes and coconut milk, stirring well. Bring to a gentle simmer and cover. Cook for 20–25 minutes, until cauliflower is tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This vegan cauliflower and chickpea curry is a comforting, flavorful dish full of warmth and spice.

Its creamy sauce and tender vegetables make it a family favorite.

Cauliflower Buffalo Wings

A guilt-free vegan twist on classic buffalo wings! Crispy cauliflower florets are coated in a spicy, tangy sauce that’s perfect as an appetizer, snack, or party favorite.

Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 cup unsweetened plant-based milk
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper to taste
• ½ cup hot sauce (like Frank’s RedHot)
• 2 tbsp vegan butter, melted
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and pepper to form a smooth batter.
3. Dip each cauliflower floret into the batter, allowing excess to drip off, and place on the prepared baking sheet.
4. Bake for 20–25 minutes until the batter is set and slightly golden.
5. Meanwhile, combine hot sauce and melted vegan butter in a small bowl.
6. Remove cauliflower from the oven and toss in the buffalo sauce until fully coated. Return to the oven for 10 more minutes for extra crispiness.
7. Garnish with fresh parsley and serve with vegan ranch or celery sticks.

These vegan cauliflower buffalo wings are spicy, tangy, and satisfyingly crispy.

They’re perfect for game nights, parties, or whenever you crave a flavorful, plant-based snack.

Creamy Vegan Cauliflower Soup

A velvety, comforting soup that highlights cauliflower’s natural sweetness.

This vegan version is rich and creamy without any dairy, perfect for chilly evenings or a light lunch.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and black pepper to taste
• Optional toppings: toasted pumpkin seeds, fresh chives, or a drizzle of olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft and fragrant.
2. Add cauliflower florets and dried thyme, stirring for 2–3 minutes to coat.
3. Pour in vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 20 minutes until cauliflower is tender.
4. Remove from heat and use an immersion blender to puree until smooth. Stir in plant-based milk for creaminess.
5. Season with salt and black pepper to taste. Serve hot, garnished with optional toppings.

This creamy vegan cauliflower soup is soothing and rich in flavor. It’s simple yet elegant, making it a perfect starter or a cozy main dish.

Cauliflower Fried Rice

A light, healthy vegan alternative to traditional fried rice.

Finely chopped cauliflower acts as the rice, paired with colorful vegetables and flavorful seasonings for a satisfying one-pan meal.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 cup diced carrots
• 1 cup peas (fresh or frozen)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 2 tbsp sesame oil
• 2 green onions, chopped
• ½ tsp ground black pepper
• Optional: toasted sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Sauté garlic until fragrant.
2. Add diced carrots, bell pepper, and peas. Cook for 3–4 minutes until slightly tender.
3. Stir in cauliflower “rice” and cook for 5–6 minutes, stirring frequently, until cauliflower is tender but not mushy.
4. Add soy sauce and black pepper, tossing to coat evenly.
5. Remove from heat and garnish with green onions and sesame seeds before serving.

Vegan cauliflower fried rice is a quick, nutritious, and flavorful meal.

It’s a perfect way to enjoy a low-carb, plant-based twist on a classic favorite.

Cauliflower Tacos with Avocado Lime Sauce

Crispy roasted cauliflower fills soft tortillas, topped with a creamy avocado-lime sauce.

These vegan tacos are bursting with flavor, spice, and freshness, perfect for Taco Tuesday or casual dinners.

Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado
• Juice of 1 lime
• 2 tbsp water
• 1 clove garlic
• Optional toppings: shredded cabbage, chopped cilantro, diced tomatoes

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, chili powder, cumin, salt, and pepper.
2. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
3. Meanwhile, prepare the avocado lime sauce: blend avocado, lime juice, water, and garlic until smooth. Add salt to taste.
4. Warm tortillas in a dry skillet or oven. Assemble tacos with roasted cauliflower, drizzle with avocado lime sauce, and add optional toppings.

These cauliflower tacos are vibrant, zesty, and completely plant-based.

The creamy avocado-lime sauce complements the roasted cauliflower perfectly, making each bite a delight.

Cauliflower “Mac” and Cheese

A creamy, cheesy vegan twist on the classic comfort food.

Cauliflower replaces pasta for a lower-carb, nutrient-packed dish that still delivers rich, satisfying flavor.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup unsweetened plant-based milk
• 1/2 cup raw cashews, soaked for 2 hours
• 3 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: paprika or smoked paprika for garnish

Instructions:

1. Steam cauliflower florets until tender, about 8–10 minutes.
2. In a blender, combine soaked cashews, plant-based milk, nutritional yeast, garlic powder, onion powder, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
3. Toss steamed cauliflower in the cashew “cheese” sauce until fully coated.
4. Transfer to a baking dish, sprinkle with paprika, and bake at 375°F (190°C) for 15–20 minutes for a lightly golden top.

This vegan cauliflower “mac” and cheese is creamy, rich, and comforting. It’s a perfect guilt-free indulgence that even non-vegans will love.

Cauliflower Stir-Fry with Peanut Sauce

A colorful, nutrient-rich stir-fry featuring cauliflower, crisp vegetables, and a creamy, savory peanut sauce.

Quick, flavorful, and perfect for weeknight dinners.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 carrots, julienned
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1/4 cup peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1/4 cup water
• Optional garnish: chopped peanuts, sesame seeds, green onions

Instructions:

1. Heat sesame oil in a large skillet or wok. Sauté garlic for 1 minute.
2. Add cauliflower, bell pepper, snap peas, and carrots. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
3. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, and water to form a smooth sauce.
4. Pour sauce over the stir-fry, tossing to coat evenly. Cook for another 2–3 minutes.
5. Serve hot, garnished with peanuts, sesame seeds, and green onions.

This cauliflower stir-fry with peanut sauce is a perfect balance of crunch, creaminess, and savory-sweet flavor.

It’s quick, filling, and deeply satisfying.

Cauliflower Tikka Masala

A vegan version of the Indian classic, featuring tender cauliflower florets in a spiced tomato-coconut sauce.

Rich, aromatic, and perfect with rice or naan.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 1 cup tomato puree
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet. Sauté onion, garlic, and ginger until translucent.
2. Add garam masala, cumin, turmeric, and smoked paprika. Cook for 1 minute.
3. Stir in tomato puree and coconut milk. Bring to a gentle simmer.
4. Add cauliflower florets and cook covered for 15–20 minutes until tender.
5. Season with salt and garnish with fresh cilantro. Serve with rice or flatbread.

This vegan cauliflower tikka masala is creamy, spiced, and deeply satisfying.

The sauce is rich, while the cauliflower absorbs all the flavors beautifully.

Buffalo Cauliflower Pizza

A vegan pizza loaded with crispy buffalo cauliflower, tangy sauce, and dairy-free cheese.

Bold, flavorful, and perfect for game nights or casual dinners.

Ingredients:

• 1 pizza crust (store-bought or homemade, vegan)
• 1 medium head cauliflower, cut into florets
• 1/2 cup hot sauce
• 2 tbsp vegan butter, melted
• 1 cup vegan shredded mozzarella
• 1/4 cup red onion, thinly sliced
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat oven according to pizza crust instructions.
2. Toss cauliflower florets with melted vegan butter and hot sauce. Roast at 425°F (220°C) for 20 minutes until tender and slightly crispy.
3. Spread pizza crust with additional hot sauce or tomato sauce. Layer roasted cauliflower, vegan cheese, and red onion.
4. Bake according to crust instructions until cheese is melted and crust is golden.
5. Garnish with fresh cilantro or parsley before serving.

Buffalo cauliflower pizza is spicy, cheesy, and utterly irresistible. It’s a fun vegan twist on a classic comfort food.

Cauliflower and Quinoa Salad with Lemon Dressing

A light, refreshing, and protein-packed salad featuring roasted cauliflower, quinoa, and a tangy lemon dressing. Perfect for lunch or a healthy dinner.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 cup quinoa, rinsed and cooked
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until golden and tender.
2. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and roasted cauliflower.
3. Whisk together remaining olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour over salad and toss gently.
4. Garnish with fresh parsley before serving.

This cauliflower and quinoa salad is light, nutritious, and full of bright flavors.

It’s perfect for meal prep or a refreshing, healthy meal.

Cauliflower Fritters with Herb Yogurt Dip

Crispy, golden cauliflower fritters served with a creamy, herby vegan yogurt dip. Perfect as an appetizer, snack, or light meal.

Ingredients:

• 1 medium head cauliflower, grated or finely chopped
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 3–4 tbsp water
• 2–3 tbsp olive oil for frying
• For the dip: 1/2 cup unsweetened vegan yogurt, 1 tbsp chopped parsley, 1 tsp lemon juice, salt to taste

Instructions:

1. In a bowl, combine grated cauliflower, chickpea flour, nutritional yeast, garlic, smoked paprika, salt, and pepper. Add water gradually to form a thick batter.
2. Heat olive oil in a skillet over medium heat. Scoop 2–3 tbsp of batter and flatten into fritters. Fry for 3–4 minutes per side until golden and crisp.
3. Mix all dip ingredients in a small bowl. Serve fritters warm with herb yogurt dip.

These cauliflower fritters are crispy, flavorful, and satisfying. Paired with the herby dip, they make a perfect vegan appetizer or snack.

Cauliflower and Lentil Shepherd’s Pie

A hearty, comforting vegan shepherd’s pie featuring lentils and vegetables topped with creamy mashed cauliflower.

It’s a plant-based twist on a classic favorite.

Ingredients:

• 1 medium head of cauliflower, chopped
• 1 cup cooked lentils
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup plant-based milk

Instructions:

1. Preheat oven to 375°F (190°C). Steam cauliflower until tender, then mash with plant-based milk, salt, and pepper. Set aside.
2. In a skillet, heat olive oil and sauté onion, carrots, and garlic until soft. Stir in tomato paste, thyme, smoked paprika, salt, and pepper.
3. Add cooked lentils and peas, mixing well. Transfer mixture to a baking dish.
4. Spread mashed cauliflower over the lentil mixture evenly. Bake for 25–30 minutes until top is slightly golden.

This vegan shepherd’s pie is warming, flavorful, and satisfying.

The creamy cauliflower topping adds a light, fluffy texture that pairs perfectly with the hearty lentil filling.

Spicy Cauliflower Tacos with Mango Salsa

Crispy roasted cauliflower in bold spices served in soft tortillas with a sweet and tangy mango salsa.

These tacos are vibrant, fresh, and full of flavor.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• For salsa: 1 mango, diced, 1/2 red onion, finely chopped, 1/2 red bell pepper, chopped, juice of 1 lime, 1 tbsp chopped cilantro

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a bowl, combine mango, red onion, red bell pepper, lime juice, and cilantro to make salsa.
3. Warm tortillas and fill with roasted cauliflower, topping with mango salsa.

These spicy cauliflower tacos with mango salsa are a refreshing and exciting vegan meal.

The sweet, tangy salsa balances perfectly with the spicy roasted cauliflower.

Cauliflower Sushi Rolls

A healthy, vegan take on sushi, using cauliflower rice instead of traditional rice.

Packed with fresh vegetables and served with soy sauce or vegan mayo.

Ingredients:

• 1 medium head cauliflower, grated into rice-sized pieces
• 1 tbsp rice vinegar
• 1 tsp sugar
• 4 sheets nori
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1/2 avocado, sliced
• Soy sauce for serving

Instructions:

1. Steam cauliflower rice for 5 minutes, then mix with rice vinegar and sugar. Let cool.
2. Lay a nori sheet on a bamboo mat. Spread a thin layer of cauliflower rice evenly over the nori, leaving a 1-inch border.
3. Place cucumber, carrot, and avocado along one edge. Roll tightly using the bamboo mat.
4. Slice into 6–8 pieces and serve with soy sauce.

Vegan cauliflower sushi rolls are fresh, light, and satisfying. They’re a fun, creative alternative to traditional sushi and perfect for plant-based diets.

Cauliflower and Spinach Stuffed Peppers

Bell peppers stuffed with a flavorful mixture of cauliflower, spinach, and herbs, baked to perfection. A hearty, nutritious vegan dish.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 small head cauliflower, grated or finely chopped
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion and garlic until soft.
2. Add cauliflower, spinach, oregano, salt, and pepper. Cook for 5 minutes until spinach wilts.
3. Stuff bell peppers with the mixture and place in a baking dish. Pour tomato sauce over the peppers.
4. Cover with foil and bake for 30–35 minutes until peppers are tender.

These cauliflower and spinach stuffed peppers are wholesome, colorful, and bursting with flavor.

They make an impressive and satisfying vegan entrée.

Cauliflower “Fried Chicken” Bites

Crispy, golden cauliflower bites seasoned and baked to perfection.

A fun, plant-based alternative to fried chicken that’s packed with flavor.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1/2 cup flour (or chickpea flour for gluten-free)
• 1/2 cup unsweetened plant-based milk
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk plant-based milk with flour, smoked paprika, garlic powder, salt, and pepper to form a batter.
3. Dip cauliflower florets into the batter, allowing excess to drip off, and place on a lined baking sheet.
4. Drizzle olive oil over the florets and bake for 25–30 minutes until golden and crispy, flipping halfway.

These cauliflower “fried chicken” bites are crunchy, savory, and utterly satisfying. Perfect as a snack, appetizer, or party favorite.

Cauliflower and Mushroom Risotto

A creamy vegan risotto using cauliflower rice and mushrooms, flavored with garlic, onion, and fresh herbs. Comforting, rich, and elegant.

Ingredients:

• 1 medium head cauliflower, processed into rice-sized pieces
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup white wine (optional)
• 2 cups vegetable broth
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until translucent. Add mushrooms and cook until tender.
2. Stir in cauliflower rice and thyme, cooking for 2–3 minutes.
3. Add white wine (if using) and let it reduce. Gradually add vegetable broth, stirring frequently, until cauliflower is tender and creamy.
4. Season with salt and pepper. Garnish with fresh parsley before serving.

This cauliflower and mushroom risotto is creamy, flavorful, and comforting. A refined vegan dish perfect for dinner parties or cozy nights in.

Cauliflower Shawarma Bowl

A Middle Eastern-inspired vegan bowl with spiced roasted cauliflower, fresh vegetables, and a tangy tahini dressing.

Flavorful, wholesome, and perfect for meal prep.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• Tahini dressing: 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, 1–2 tbsp water to thin

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, cumin, smoked paprika, turmeric, cinnamon, salt, and pepper. Roast for 20–25 minutes until golden.
2. Prepare tahini dressing by whisking together tahini, lemon juice, maple syrup, and water until smooth.
3. Assemble bowls with quinoa/rice, roasted cauliflower, cherry tomatoes, cucumber, and red onion. Drizzle with tahini dressing before serving.

This cauliflower shawarma bowl is vibrant, spiced, and satisfying. It’s a wholesome vegan meal with bold flavors that never disappoint.

Cauliflower and Sweet Potato Curry

A creamy, comforting vegan curry featuring tender cauliflower and sweet potatoes simmered in a coconut-spiced sauce.

Ideal with rice or flatbread.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 large sweet potato, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add curry powder, cumin, and turmeric, cooking for 1 minute.
3. Stir in sweet potato, cauliflower, diced tomatoes, and coconut milk. Bring to a simmer and cook for 20–25 minutes until vegetables are tender.
4. Season with salt and pepper. Garnish with fresh cilantro before serving.

This cauliflower and sweet potato curry is creamy, rich, and full of warmth. It’s a comforting vegan meal perfect for any day of the week.

Cauliflower Ceviche

A refreshing, zesty vegan ceviche made with cauliflower, lime, tomatoes, onions, and cilantro.

A light, healthy, and vibrant appetizer or snack.

Ingredients:

• 1 medium head cauliflower, finely chopped
• 1 cup cherry tomatoes, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• Juice of 3 limes
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional: diced avocado for topping

Instructions:

1. Steam cauliflower for 3–4 minutes until slightly tender but still crisp. Let cool.
2. In a bowl, combine cauliflower, cherry tomatoes, red onion, and red bell pepper.
3. Add lime juice, olive oil, cilantro, salt, and pepper. Toss gently to combine.
4. Chill for 15–20 minutes before serving. Top with avocado if desired.

This cauliflower ceviche is bright, refreshing, and full of zesty flavor.

A perfect vegan appetizer or light snack that’s both healthy and satisfying.

Cauliflower Pad Thai

A low-carb, vegan twist on the classic Thai noodle dish, using cauliflower rice as the base.

Bursting with flavors of peanut, lime, and fresh vegetables.

Ingredients:

• 1 medium head cauliflower, grated into rice-sized pieces
• 1 cup shredded carrots
• 1 red bell pepper, sliced thin
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp tamari or soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 2 tbsp peanut butter
• 1 tbsp sesame oil
• Optional: crushed peanuts and cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok. Sauté garlic for 1 minute.
2. Add cauliflower rice, carrots, and bell pepper. Cook for 5–6 minutes until tender.
3. In a small bowl, whisk together tamari, maple syrup, lime juice, and peanut butter. Pour over the vegetables and toss to coat evenly.
4. Cook for another 2–3 minutes until heated through. Garnish with green onions, crushed peanuts, and cilantro.

This vegan cauliflower Pad Thai is tangy, nutty, and packed with flavor.

A healthy, satisfying dish that captures all the essence of the classic Thai favorite without the noodles.