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:
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 garlic cloves, minced
4-5 pitas
1 c Vegan ranch dressing (Recipe below)
1 shredded carrot
1/4 c chives, chopped
1/4 c parsley, chopped
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
