- 1 large cauliflower head, broken into florets
- 1 can of chickpeas, drained and rinsed
- 1 can of coconut milk
- 1 onion, chopped
- 2-3 cloves of garlic, minced
- Spices: Turmeric, cumin, garam masala, chili powder
- Salt to taste
Instructions:
- Sauté the chopped onion and minced garlic until translucent.
- Add the spices and stir until aromatic.
- Add the cauliflower and chickpeas, coating them in the spice mixture.
- Pour in the coconut milk and simmer until the cauliflower is tender.
Serving Tips:
- Serve hot over a bed of vegan rice or quinoa.
- Garnish with fresh coriander or lime wedges.
Cauliflower “Steak”
Next up is a dish that boldly challenges the notion that vegan meals lack substance. Meet the Cauliflower “Steak”—a thick, oven-roasted slice of cauliflower seasoned to perfection. This is more than just a side dish; it’s a satisfying main course that holds its own on any table.
Ingredients:
- 1 large cauliflower head, sliced into 1-inch “steaks”
- Olive oil
- Spices: Paprika, garlic powder, salt, and pepper
- Vegan chimichurri or barbecue sauce for serving
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rub the cauliflower steaks with olive oil and spices.
- Place them on a lined baking sheet and roast for about 25 minutes, flipping halfway.
- Remove when tender and slightly charred.
Serving Tips:
