Whole Cauliflower Preparation
Serves 415 mins prep40 mins cook
Utilize the entire cauliflower, including the florets and leaves, to create a variety of delicious vegan dishes. Roasted florets are seasoned and baked, while fried leaves are batter-coated and crispy. A creamy puree combines boiled cauliflower with vegan butter and coconut milk for a smooth texture. Enjoy exploring the many ways to use this nutritious plant!
0 servings
What you need
tsp salt
tsp pepper
tsp smoked paprika
tsp garlic powder
tsp onion powder
cup chickpea flour
tsp dried thyme
tsp dried parsley
cup water
tbsp vegan margarine
cup coconut milk
tsp white pepper
Instructions
1: For the roasted florets, place on a baking tray, coat in oil and spices, and roast at 400ºF for 30-40 mins. 2: For fried leaves, combine wet and dry ingredients, mix, and coat leaves in batter. Fry until golden and crisp. 3: For puree, boil remaining cauliflower until fork tender, add to blender along with vegan butter/cream cheese, coconut milk, and spices. 4: Blend until smooth, taste, and adjust seasoning to your liking. 5: Assemble plate and enjoy.View original recipe