Every vegan’s gotta have a hot cauliflower recipe.

If you don’t have one, you’re welcome! Lately the hubs and I have been venturing to restaurants and trying out their “buffalo” or other flavoured fried cauliflower. It’s such a great alternative to chicken wings, but what’s great about THIS recipe is that the cauli’s roasted, not fried, and you still satisfy that hot craving in a much healthier form. I intentionally don’t keep many cauliflower recipes because chopping it is a bit of a b*tch, but when you’ve got a solid recipe that makes you want to inhale a pita, it’s a keeper.

I’ll admit I’ve never been a fan of coleslaw. Mayo and veggies is a very close step to disgustingly-coated macaroni salads we all avoid at potlucks. This is the ONLY coleslaw recipe I have used, and while I sometimes skip it and just use store-bought ranch dressing with my bbq cauliflower, I advise you take the time to make the coleslaw to round out this hearty meal. Bonus points to you if you make the dressing from scratch out of vegan sour cream — I’ve added that recipe below, and it’s easy to assemble the day before (which I did).

As with my Sweet Potato & Kale Rolls recipe, I like swapping the pita for naan bread…but I’ll admit, the pita’s healthier.

Ingredients:

1 medium cauliflower crown
2 tsp olive oil
1/2 c tomato paste
1/4 c water
Half of 1/3 c maple syrup
3 tbsp apple cider vinegar
2 tbsp soy sauce
2 tsp red chili sauce (or hot sauce of choice)
2 garlic cloves, minced
4-5 pitas
1 c Vegan ranch dressing (Recipe below)
 
Coleslaw:
1/2 shredded cabbage
1 shredded carrot
1/4 c chives, chopped
1/4 c parsley, chopped
 
Preheat oven 400F. Toss the cauliflower in olive oil and bake for 10 minutes. To make the sauce, stir the tomato paste, water, maple syrup, apple cider vinegar, soy sauce, chili/hot sauce, and garlic in a small saucepan. Bring to a simmer on medium heat. Lower the heat and simmer for 10 mins. Adjust the flavours and add water if it’s too thick. Pour the sauce over the cauliflower and toss gently to coat. Bake it for 10 minutes more. If you’re not making coleslaw, drizzle some dressing with each pita.
 
If you’re making the coleslaw, put the cabbage, carrots, chives, and parsley in a large mixing bowl. Stir in the ranch dressing in until it’s well distributed. Stuff the pitas with the the cauliflower and coleslaw, and serve.
 
Serves 4-5.
 
Typically I would use store-bought vegan ranch dressing for convenience, but Famous Foods was lacking, so I made my own out of vegan sour cream, and am SO glad I did! This recipe is adapted from Glue & Glitter’s Sour Cream Ranch Party Dip.
 
Vegan Ranch Dressing
1 c. vegan sour cream
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tbsp dried dill
1/2 tbsp lemon juice
salt and pepper, to taste
 
Mix all ingredients.
 
Hubby tip: I forgot to get dill, so Leo advised I use pickle juice. Not exactly the same, but I added 3 tsp from a jar and it tasted fine.

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