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Mini Cauliflower Crust Pizzas with Sun-Dried Tomato Sauce

October 21, 2014 2 Comments

Cauliflower-Crust-Pizzas-Vegan The other day I was thinking out loud and my brain forced me to blurt out “cauliflower crust pizza I need you in my liiiiiife”. And clearly if I’m thinking about a particular food, I need to make it, or my brain will not be happy. And so I obliged. I made cauliflower crust pizza. And it was just as amazing as I thought it would be.

Cauliflower-Crust-Pizzas The reason I went with mini pizzas is because every time I try to make a full-size pizza, the crust always falls apart and I cry and curse and hit things.

So I went with mini pizzas this time. Thankfully, there was no foul language shooting out of my mouth when these babies were done. My husband was thankful.

I topped my pizzas with marinara, lentils, green peppers and a healthy dose of vegan parmesan cheese. The result? An easy to eat, healthy, gluten-free vegan pizza and makes my tummy happy. Success!

Vegan-Cauliflower-Crust-Pizzas

Mini Cauliflower Crust Pizzas with Sun-Dried Tomato Sauce
 
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Author: Vegan Insanity
Recipe type: Pizza
Serves: 4 servings
Ingredients
Marinara Sauce
  • 1 cup sun-dried tomatoes, not packed in oil
  • 1 cup chopped tomato
  • ½ chopped cucumber
  • 1 garlic clove
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp nutritional yeast
  • ¼ tsp thyme
  • 1 tsp oregano
  • 1 cup water
  • ¼-1/2 tsp salt
Cauliflower Crust
  • 1½ cups cauliflower florets
  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • ½ cup almond meal
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp basil
  • ¼ tsp oregano
Instructions
Marinara Sauce
  1. Soak your sun-dried tomatoes for at least 2 hours, then drain.
  2. Add all marinara ingredients to a food processor or blender and process/blend until combined.
Cauliflower Crust
  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a non-stick mat. Set aside.
  2. Place the cauliflower into a food processor (you may need to do this in batches, depending on how large your food processor is) and pulse until you get a rice-like texture.
  3. Add the cauliflower rice into a large pot, cover with water and bring to a boil. Cover, reduce heat to low, and cook for about 5 minutes. Drain the cauliflower rice and allow to cool completely.
  4. Once cooled, the the cauliflower rice and transfer to a large, clean dishtowel. Wrap it up and squeeze out as much of the remaining liquid as you can. The more, the better.
  5. Mix together 2 tablespoons ground flax seeds with 6 tablespoons water and set aside to thicken.
  6. Add the cauliflower to a large bowl, then add in the chia seeds, almond meal, salt, garlic, basil, oregano and flax egg. Mix well, then divide the mixture into about 12 balls. Form those balls into small pizzas and place on the baking sheet. Press together well so that the crust stays together when baking.
  7. Bake for about 15 minutes, or until the top is dry and golden brown. Flip, and bake another 5-10 minutes.
  8. Then, add your toppings and return to the oven for another 5-10 minutes, or until everything is nice and warm.
3.2.2807

 

Filed Under: Recipes Tagged With: cauliflower, dinner, gluten free, lunch, nut-free, soy free

Vegan Cauliflower Mac & Cheese

September 24, 2014 35 Comments

Vegan-Cauliflower-Mac-and-Cheese

Have I mentioned that I love mac & cheese? ‘Cause I doooooo, and I just can’t get enough.

This time, it’s mac and cheese made with a creamy cauliflower cheese sauce. De-lish!

Cauliflower-Mac-and-Cheese

I’ve made numerous mac and cheese recipes in my life, but I think this one takes the cake. It’s cheesy and creamy and satisfying and YUM YUM YUM.

Even my mom, who is far from vegan, loved this dish and asked for the recipe. Mom never asks for the recipe! I knew it was a keeper when even she loved it.

Cauliflower-Mac-and-Cheese-Vegan

I added some smoked paprika on top for a bit of smoky flavour, but you don’t have to. But it’s delicious and it’s pretty, so why not?

Also, a bit of vegan parmesan cheese never hurt anyone. Throw it on there.

Eat up, eat more, and do a happy dance for delicious vegan mac and cheese. Yes!

Vegan-Mac-and-Cheese-Cauliflower

Vegan Cauliflower Mac & Cheese
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Vegan Insanity
Recipe type: Pasta
Serves: 4
Ingredients
  • 4 cups elbow macaroni
  • 1 large head cauliflower, chopped
  • 2 large carrots, peeled and chopped
  • ½ cup nutritional yeast
  • ⅓ cup extra virgin olive oil
  • ⅓ cup water
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Paprika, as garnish (optional)
  • Vegan parmesan cheese (optional)
Instructions
  1. Cook pasta according to package directions, drain, and set aside.
  2. Fill a large pot with water, and bring to a boil. Add in the chopped cauliflower and carrots. Cook for 10-15 minutes, or until softened. Drain, and add to a food processor or high speed blender.
  3. Add in the oil, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Process/blend until smooth.
  4. Add cheese sauce to your pot full of drained pasta and mix well.
  5. Serve, with a sprinkle of vegan parmesan cheese and some paprika, if desired.
3.2.2807

 

Mac-and-Cheese-Cauliflower

Filed Under: Pasta, Recipes Tagged With: cauliflower, dinner, lunch, soy free

Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream

August 6, 2014 9 Comments

What’s this? Two cauliflower recipes in a row?

Yes, yes, that’s right. Because I can’t get enough of the dang stuff. CAULIFLOWER FOR THE WIN!

Last week I bought 2 heads of cauliflower because I was off in cauliflower land, dreaming of all the cauliflower meals I wanted to make. This was one of them. Cauliflower tacos. With a beer batter. Because, duh. Everything is better with beer. That’s what my husband tells me, anyway.

Cauliflower-Tacos-Ingredients

Cauliflower-Taco-Bites

These vegan tacos are both soft and crunchy at the same time, and when they’re served with the lime-infused cashew cream – well, watch out! They are crazy good.

Vegan-Cauliflower-Tacos

Who needs fish when you’ve got cauliflower?

Vegan-Cauliflower-Beer-Tacos

Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Vegan Insanity
Recipe type: Entree
Serves: 4-6
Ingredients
Lime-Infused Cashew Cream
  • ⅓ cup raw cashews
  • 2 tbsp lime juice
  • zest of 1 lime
  • 1 garlic clove
  • ¼ cup water
  • ½ tbsp chia seeds
  • ½ tsp salt
  • ¼ tsp black pepper
Beer Batter
  • ½ cup kamut flour
  • ⅓ cup cornstarch
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • ⅓ cup beer
  • 1 tsp cooking oil (I used avocado oil)
  • 1 tsp lime juice
Putting it all together
  • ½ large cauliflower, cut into "steaks" or bite-sized pieces
  • corn or flour tortillas (I used flour)
  • lettuce of choice
  • 2 large roasted red peppers, thinly sliced
  • 2 green onions, chopped
  • ½ cup cooking oil (I used avocado oil)
Instructions
Lime-Infused Cashew Cream
  1. Add all ingredients to a high-powered blender or food processor and blend/process until smooth. Set aside.
Beer Batter
  1. Combine flour, cornstarch, garlic powder, chili powder and smoked paprika in a large bowl. Add in the flax egg, beer, oil and lime juice. Mix together very well, making sure everything is combined.
  2. Add about ½ cup oil to a medium pan over medium heat.
  3. Once the oil is nice and hot, dip each piece of cauliflower into your batter and then place on the pan (you will need to do this in batches to prevent over-crowding the pan). Fry for about 3 minutes on each side, or until browned.
  4. Remove to a plate lined with paper towels and sprinkle with a bit of salt.
Putting it all together
  1. Add one cauliflower steak (or a few bit-sized pieces) to each tortilla, top with lime-infused cashew cream, the lettuce of your choice, some roasted red peppers and a few green onion pieces. Repeat with remaining cauliflower. Eat and enjoy!
Notes
*Adapted from Fork and Beans.
3.2.2708

Cauliflower-Tacos-Vegan

Filed Under: Entrees, Recipes Tagged With: cauliflower, dinner, lunch, nut-free, soy free, tacos

Oven-Roasted Cauliflower Bites with Lime & Cilantro

August 1, 2014 2 Comments

I’ve got a thing for cauliflower. The possibilities are endless with this stuff, so I use it whenever I can get my hands on it.

Though it’s good as a pizza crust, mashed like potatoes, baked like chicken wings, and stuffed into tacos – it’s also good on it’s own, roasted in the oven, covered in an array of spices.

Spicy-Oven-Roasted-Cauliflower

Mmm mmm good.

I could eat this cauliflower all by myself – the whole thing – and I wouldn’t feel guilty. Because it’s cauliflower! And it’s healthy! And it’s better than most other savory snacks I can think of!

Oh, and did I mention that it’s crazy easy to make, too?

Vegan-Spicy-Roasted-Cauliflower

Chop cauliflower, toss with seasonings, bake, eat. The end.

Serve it up on it’s own as a snack, or alongside pretty much any meal you could possibly be eating. Burgers? Yep. Pasta? Why not? Tacos? Of course!

This cauliflower goes with everything. Eat it up!

Spicy-Roasted-Cauliflower-Vegan

Oven-Roasted Cauliflower Bites with Lime & Cilantro
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: Vegan Insanity
Recipe type: Side
Serves: 4
Ingredients
  • 1 medium-large head of cauliflower, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 4 tbsp olive oil
  • ¼ cup cilantro
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp lime juice
  • 1 tbsp hot sauce
Instructions
  1. Preheat oven to 350F. Line a large baking sheet with parchment paper or a non-stick baking mat.
  2. In a large bowl, mix together the minced garlic, chili powder, cumin, olive oil, cilantro, salt & pepper. Once mixed thoroughly, add the cauliflower pieces and toss, making sure every piece gets coated nicely.
  3. Bake for 30-45 minutes, or until the cauliflower is tender and has browned.
  4. Add the lime juice and hot sauce to the roasted cauliflower and mix gently. Cover each piece with the lime juice and hot sauce.
  5. Remove to a serving dish, sprinkle with more fresh cilantro (optional), and serve immediately.
3.2.2708

 

Filed Under: Recipes, Sides Tagged With: cauliflower, dinner, gluten free, lunch, nut-free, soy free

I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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