Showing posts with label roasted cauliflower. Show all posts
Showing posts with label roasted cauliflower. Show all posts
Monday, June 30, 2014
ROASTED CAULIFLOWER SALAD WITH SMOKED ALMONDS & VEGAN SOUR CREAM DRESSING
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!):
Printab2le Recipe
BRYANNA'S ROASTED CAULIFLOWER SALAD WITH SMOKED 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 the 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% 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!
Tuesday, September 17, 2013
CHEESEY GRILLED SEITAN SANDWICH WITH SALTED CARAMEL PEAR BUTTER; & BUTTERY SAGE-ROASTED CAULIFLOWER
This was a quick supper that I made a few nights ago-- no real recipes needed! For the sandwich, I wanted to make a savory one using my new Slow Cooker Salted Caramel Pear Butter (it's so tasty that I'm trying to devise ways to use it other than on toast). I had some Daiya Mozza Shreds in the freezer and also a chunk of frozen leftover homemade seitan "pork tenderloin". So, here's what I did:
Heat up your indoor grill or panini maker. The mayo goes on both sides of the bread and the seitan slices (and freshly-ground black pepper) on one bread slice; the pear butter on another.
Over the pear butter goes the Daiya shreds (or any favorite vegan cheese), and then the sliced Italian parsley (or use arugula if you have it around).
Carefully turn the seitan-laden slice over the other one and carefully transfer to your hot grill with a wide spatula. Grill until the cheese melts and the outside is golden brown. Yum!
*****
For a vegetable, I decided to roast a cauliflower that I wanted to use up. I usually roast cauliflower with a little olive oil and za'atar (see this blog post), but I wanted to use some fresh sage from the herb garden. So, I placed the cauliflower-ettes in a 9 x 13-inch baking pan with about 1/2 a cup of vegan "chickeny" broth in the bottom and drizzled the top with about 2 tablespoons of my homemade palm oil-free vegan Buttah . I sprinkled them lightly with salt and about 2 tablespoons minced fresh sage.
I roasted this at 450 degrees F for about 30 minutes, turning once. Mild-tasting, but terrific!
And there you have it-- a quick and delicious supper using leftovers, staples and herbs from the garden.
Enjoy!
Subscribe to:
Posts (Atom)