If you’ve been using my books since way back (like early days with The Everyday Vegan and Vive le Vegan), you’ll know I haven’t always loved all my veggies. In fact, I once declared that you would not find cauliflower in my cookbooks!
Times have changed and now I’m eating my words (and the cruciferous)… because Let Them Eat Vegan has a selection of recipes with cauliflower, including this Almond Roasted Cauliflower.
When I created this recipe I had no idea how much of it I could eat.. or our girls. Normally our girls won’t dig into cauliflower, but when I make this roasted cauliflower I double the batch so we all get some!
And, we’re not the only cauliflower-converts. I’ve heard from dozens of people that have tried this recipe and then e-mail saying “I now like cauliflower“!
While I’m still not a fan of raw cauliflower (or raw broccoli… or cabbage), I never thought I’d love eating raw greens like kale and chopping copious amounts of parsley for my lunch salads! It is so true that over time our palates adjust. Our taste buds evolve and we become “open” to more diverse flavors and nuances in foods.
Eating vegan did just that for me. Before becoming vegan I relied on cheese to make foods taste good. I learned there are far more options that taste better – and feel better.
Do you feel this way about eating vegan? What foods do you now love that you didn’t before?
Enjoy the roasted cauliflower! x Dreena
Almond Roasted Cauliflower
Ingredients
- 4 - 4 1/2 cups cauliflower flowerets about 1 medium cauliflower, with bite-sized flowerets cut and used
- 1 tbsp extra-virgin olive oil can reduce, or omit, see note
- 1/8 tsp rounded sea salt
- Freshly ground black pepper optional if making for kids
- 2 tbsp almond meal try tiger nut flour for nut-free version
- 1 tbsp nutritional yeast
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper. Toss the cauliflower with the olive oil and sea salt (and pepper, if using). Transfer to the prepared pan. Bake for 20 minutes, tossing once or twice. At the 20-minute mark, check the doneness and color of the cauliflower. If it has started to soften, turning a golden color, add the almond meal and nutritional yeast and toss again. If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast. Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened. Remove from the oven and season with additional salt and pepper, if desired. Serve warm! Serves 2 to 3... or maybe just 1!
Yulca says
We ran out of cauliflower because the toddler demanded more and more and more. A real keeper, thank you!
April says
Thank you for the recipe. It was really good and got me flipping through the side dish section of my Let The Eat Vegan book! There are too many good recipes there! My browsing inspired me to add fennel to my cauliflower, which was delicious and I had good success substituting lemon juice for the oil! Thanks again, can’t wait to try more of the veggie side dishes!
Michelle says
5 stars!! Dreena, what another wonderful treasure. We made this as a side dish last night and WOW was it ever delicious. Thank you again for sharing your food love. Our family and friends gather ofter and your recipes are always 5 stars! Hugs!
bree says
Dreena, what in the world. Only you could make cauliflower taste like tater tots. (try these dipped in ketchup I swear!) Delicious! Love you! <3
Martha says
I just made this, and it was delightful. I used no oil at all, AND forgot to toss during the first 20 minutes, and it still turned out great. I took a handful of raw almonds and threw them in my Vitamix. Within one minute, I had perfect almond meal. The combination of the nutritional yeast and almond meal is just really perfect. Finally, I added some garlic powder to the almond meal and nutritional yeast mixture. I’ll definitely be making this again.
Janet Jones says
I used 2 T whole raw almonds, ground it in my spice grinder. Put the cauliflower in a zip top bag with a tsp of grape seed oil and roasted as directed. Wow, it really is amazing! Thank you so much, it’s delicious!
Babette says
I’ve always been a cauliflower fan, and roasting them is the best way to love them. This recipe is really good, thank you!
Bonnie says
Is the nutritional yeast a must for this almond crusted cauliflower recipe?
Shahar says
Looks awesome.
I think you need to edit your recipage link to https://dreenaburton.com/recipe-page/?recipe_id=6030634.
It currently points to this page itself, rather than to the recipage.
Thank you!
Dreena says
whoops, thanks Shahar – will fix up!
Michelle says
I LOVE LOVE LOVE this recipe. Have made several times, it is YUM!!!!!!
Inna says
Looks so good! But daughter is allergic to some tree nuts… Could I use coconut flour? Or is almond what makes the dish?
Dreena says
Coconut flour a great idea, and you could also use ground sunflower seeds/pumpkin seeds. Enjoy!
Imaan says
Since we have been heading towards vegan, I too, the cauliflower hater, have begun to love it. I keep making big batches of buffalo cauliflower wings (the fat free version) and my kids and I devour them. Likewise, kale chips go in a flash, as well as many veggies that my kids graze on while I’m chopping/ food prepping. It’s too awesome for words! We haven’t had cheese in a long while, and my kids love nooch! Amazing.
Dreena says
So terrific, Imaan, keep up the great food prep!!
Shane says
This sounds really good, but someone in my household is allergic to nuts ( all tree nuts ). Is there an acceptable substitute for almonds?
Dreena says
For sure, you could try ground sunflower seeds or pumpkin seeds or combo of both. Good luck!
Holly says
My 15 year old daughter not only LOVES this recipe but I find that she raids the refrigerator at night to eat the leftovers. This behavior is unheard of because she often likes to eat junk. I have learned to double the recipe because we easily devour a whole head of cauliflower in one setting and need another for later. Who am I kidding? Even at the first setting we need more than one cauliflower. Of course, I love it too and your recipe is going viral in my family and with my colleagues at work. Thanks so much Dreena!
Much love,
Holly
Dreena says
TOO awesome!! Thank you for sharing that, Holly – gives me quite a smile! 😀 😀
Sandra says
I found this recipe while searching for sides for Thanksgiving. I’ve been vegetarian for a couple of years but have struggled to find new ways of making the same ol’ vegetables. I’ve never been a fan of cauliflower, but have recently decided to cook more with it. I am so glad I found this recipe. It is amazing. I have graduated this recipe to main course. I have a lot of non-vegetarian friends and they loved it too.
Thank you so much for sharing!
Helen says
This was a great treat! Thank you for so many wonderful recipes. I’m fairly new to being (almost) vegan and I love to cook, so I’m sure I’ll be trying many of your recipes. I also wanted to share a tip for anyone else who would like to limit their oil/fat intake. I found this great little oil mister at Bed Bath & Beyond. I think it may only be available online, but I asked in the store, and they will ship for free to your home if it’s something they don’t carry in stock.
http://www.bedbathandbeyond.com/product.asp?SKU=18333090
Anyway, it was perfect for something like this where you just need a touch of oil for roasting or baking, and this way, you don’t have to pay for those expensive baking sprays, which often contain other stuff besides just the oil!
Bec says
This is so awesome – thanks Dreena! I began making this a while ago and absolutely love it. I also enjoy proselytising its goodness to my friends and then hearing how successful it has been in their families. I’ve even taking to adding some paprika to the mix – super yum!
Thanks! : )
Jackie Catalanotto says
Is almond meal made by grinding raw or toasted almonds?
Dreena says
Jackie, yes, usually it is raw almonds ground into a fine powder/flour.
Wendy J says
Dreena, this was fabulous! It passed both the “hubby who hates cauliflower” and the 5-year old who “hates all our food” test. Both had thirds and proclaimed it delicious. I did it without oil and it was still terrific. Next time I need to double it. Thanks!
Anita says
I haven’t made this one yet, but just by reviewing it, I’m thinking it might taste good pureed with mashed potatoes? Or even on top of some greens and rice? Sounds good! It’s next on my list.
Dreena says
oooh, that sounds like an amazing idea, Anita, with the mashed potatoes – wow!
mattheworbit says
I never came back to tell you how much I *love* this. I make it all the time. CRAVE it, even. So easy, and so delicious.
Michelle says
This is the Bomb! So good, planning to serve as an app at Superbowl.
Francine says
Do u have to add the almond and yeast
Dreena says
You don’t have to Francine, but they are what makes the recipe so magically delicious! If you don’t like nutritional yeast, try it with just the almond meal… or with a lesser amount of nooch. But, I encourage you to try it with both – it really is tasty. 🙂
Jane Plass says
I made this tonight with broccoli stems instead of cauliflower. Also good!
Dreena says
you know I have never made it with broccoli, Jane! Good to know that sub worked well also – should do the same myself sometime soon. Thanks for sharing. 🙂
gail says
In the oven now – can’t wait!
Dreena says
awesome! Hope you loved it Gail!
Debbie says
oh my gosh I am reading this as I am eating curry roasted cauliflower! If I had seen these before cooking it up, I would have tried it! Will be making this one soon, sounds most tasty!
Dreena says
funny coincidence Debbie! There’s always tomorrow… 😉
Corrin Radd says
I made this–super yummy! Probably the best cauliflower-side dish I’ve ever had.
Gail says
Absolutely delicious. I love how you combined such healthy ingredients to make an outstanding dish. We’re trying to cut down on salt, so I followed your first addition of salt, slightly increased the almond meal and nutritional yeast amounts, and omitted the salt and pepper at the end. Full of flavor!!!!!
Dreena says
So great! Thank you Gail. 🙂
Chez says
This recipe turned my husband around on cauliflower! I’ve always enjoyed it, but he’s been a cauli-skeptic. 🙂 Now he’s fully on board! Thanks for the fab/simple recipe!!
Dreena says
hurrah, hurrah!!! Awesome, Chez… it did the same for our kiddos. Great stuff, thanks for the note!
Brandie says
This recipe is a keeper!!! Thank you 🙂
Gretchen @ SaltyVegan says
I love this recipe! I have had roasted cauliflower before, but the addition of almond meal and nutritional yeast makes these unbelieveably good.
Since going vegan many years ago I have become a much more adventurous eater. There were lots of styles of food I would never touch before that I can’t imagine not eating now (Thai, Ethiopian, Indian come to mind). I have a weak stomach and was always worried about the meats used in cuisines I was less familiar with. I feel much more confident just eating the vegetables…not such a mystery 🙂
Dreena says
Wonderful!! Thank you Gretchen… and what a good point – vegetables have much less fear factor!
Erica says
YUM! Do you think I could sub almond butter in place of the almond meal and oil?
Dreena says
Erica, if you do, I’d use a raw almond butter, b/c the roasted has a different flavor (most almond butters are roasted unless specifically stated as ‘raw’). It might be tricky to coat the cauli tho, b/c the equivalent compared to almond meal will be just a tsp or two… so might take a little time to work it through… but worth a try!
Lydia says
Hi, love your sight. This recipe sounds delicious! Can’t wait to try it.
Lydia
jess says
there is nothing like a pan of caramelized roasted cauliflower! it’s too hot for me to get roasting veggies just yet, but it’s one thing about fall i look forward to. especially brussel sprouts – talk about taste bud evolution on my part once i had them roasted!!
Tiffany says
Looks amazing! I’ll definitely have to make this recipe! I started school this week and I made your indian inspired rice. It was absolutely delicious! Thank you for all your hard work and passion that you put into every recipe you create 🙂 xo
Tiffany says
By the way, I just made this for dinner and it was incredible! Thank you for the dinner inspiration. It was great to get back into the kitchen and cooking after a long day of classes 🙂
jessica says
This is actually one of the best recipes in LTEV, in my humble opinion. Sadly, it’s been too hot in my 5th floor apartment to make it in the last few months… and I can’t wait til it cools down so I can make it again!
mattheworbit says
I’m willing to believe in you enough to try this.. and because it looks so darn good! Cauliflower isn’t always my thing, but if this is anything like the deliciousness that is roasted broccoli..
Dreena says
Matt I have never tried roasted broccoli!!! I usually just like broccoli very lightly cooked, super lovely green, and not when it gets at all overcooked. I’m broccoli-picky! But, yes, if my kids (and me) are scarfing this cauli – think you will too (fingers crossed)… hoping I don’t let you down. 😉
Emma says
Mmm, this looks delish. I actually don’t think there’s a veggie I don’t like but roasting cauliflower certainly improves it for me. I really like the herb breadcrumb roasted cauli in appetite for reduction but can’t wait to try your variation.
My tastes have completely changed since going vegan. I wouldn’t touch ANY fruit and now am an utter fruit bat. Also hated creamy sauces and now am a little obsessed with nut or tofu based creamy things…oh and salad. 5 years ago you would not have seen it pass my lips! Very strange how our tastebuds evolve.
Dreena says
Emma, I’m totally with you on nut-based creamy sauces – they are irresistible! Hope you like the cauli. 🙂
Vanessa says
Do you have specific instructions for making almond meal?
~Vanessa
Dreena says
It’s super easy to do, Vanessa… pop some raw almonds into your food processor and whiz until really fine and crumbly – and watch, b/c it can turn pasty fairly quick. You can also use a blender, but unless it’s a high-speed blender I find the processor does better job.
Katie says
The almond meal and nooch have no problem staying adhere to the cauliflower?
Dreena says
Stays on well Katie! If you didn’t add oil it would mostly fall off, but it coats the cauli well and gets right into some of the florets… super tasty!
Janae @ Bring-Joy says
Boy do I love my cauliflower. Another great Dreena recipe I’m dying to try.
Yes, I do remember in Vive le Vegan (or maybe it was one of your others), where you mention your lack of love for things like eggplant, cabbage, cauliflower. Always thought it was a shame b/c they are such tasty things. Taste buds do change, don’t they?
Dreena says
So true, Janae, and eggplant is another that I know really like – when prepared well. If it’s just poached/steamed, that doesn’t appeal to me, but grilled nicely or roasted, can be so tasty! We all evolve, huh?
Debby Sunshine says
I never would have thought about using almond meal with roasted cauliflower. Great and easy tip! Can’t wait to try!
Dreena says
Thanks Debby, it makes the cauliflower taste just a little nutty, and with the nooch it’s really rich tasting!
Kate says
I’m not a huge cauliflower fan – can tolerate it in a vegetable curry – but I’m willing to give this a go as I love almonds. 😀
Since becoming vegan eighteen months ago, I’ve discovered vegetables that I would never have tried beforehand. I am addicted to ratatouille, when before it just seemed like lots of lumpy veg.
Dreena says
Oh gosh, Kate – yes, ratatouille!!! I love it as well and haven’t made it in a long time.