20 Delicious Vegan Cauliflower Recipes for Everyone

Are you ready to fall in love with cauliflower all over again? Whether you’re a seasoned vegan or just looking to add more plant-based meals to your week, our roundup of 20 Delicious Vegan Cauliflower Recipes has something for everyone. From cozy comfort foods to quick weeknight dinners, these dishes prove that cauliflower is the versatile superstar your kitchen has been waiting for. Let’s dive in!

Vegan Cauliflower Buffalo Wings

Ever craved something spicy, crunchy, and totally plant-based? These vegan cauliflower buffalo wings are your answer. They’re perfect for game day, a snack, or whenever you need a little kick.

Ingredients

• 1 head cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup buffalo sauce
• 2 tbsp vegan butter, melted
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, water, garlic powder, onion powder, and salt until smooth.
3. Dip each cauliflower floret into the batter, letting excess drip off, then place on the baking sheet. Tip: Make sure each piece is evenly coated for the best crunch.
4. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. While the cauliflower bakes, mix the buffalo sauce, melted vegan butter, and maple syrup in a bowl. Tip: Adjust the maple syrup to balance the heat to your liking.
6. Toss the baked cauliflower in the sauce mixture until fully coated. Tip: For extra crispiness, broil for an additional 2-3 minutes after saucing.
7. Serve immediately with your favorite dip and celery sticks on the side.

Kick back and enjoy these wings—they’re crispy on the outside, tender inside, and packed with flavor. Try serving them over a salad for a hearty meal or as is for the ultimate snack.

Roasted Garlic Cauliflower Vegan Alfredo

Mmm, imagine diving into a creamy, dreamy bowl of pasta that’s both indulgent and surprisingly good for you. This Roasted Garlic Cauliflower Vegan Alfredo is your ticket to comfort food heaven without the guilt.

Ingredients

• 1 head cauliflower, cut into florets
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz fettuccine pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets and garlic cloves with 1 tbsp olive oil on a baking sheet. Roast for 25 minutes, or until golden and tender.
2. While the cauliflower roasts, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
3. Transfer the roasted cauliflower and garlic to a blender. Add almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the blended sauce and cooked pasta, tossing to coat evenly. Cook for 2-3 minutes, until heated through.
5. Garnish with fresh parsley before serving. Tip: For extra flavor, try adding a pinch of red pepper flakes or a sprinkle of vegan parmesan.

Just like that, you’ve got a dish that’s creamy, garlicky, and utterly satisfying. Serve it with a side of roasted veggies or a crisp salad for a complete meal that’ll have everyone asking for seconds.

Vegan Cauliflower Fried Rice

You’ve probably heard all about cauliflower rice by now, but have you tried turning it into a flavorful, vegan fried rice? It’s a game-changer for quick, healthy meals.

Ingredients

• 1 head cauliflower
• 2 tbsp olive oil
• 1 cup diced carrots
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Tip: Don’t overprocess, or it’ll turn mushy.
2. Heat olive oil in a large skillet over medium heat. Add carrots and peas, cooking for 5 minutes until slightly soft.
3. Add minced garlic and cook for 1 minute until fragrant. Tip: Keep stirring to prevent burning.
4. Push the veggies to one side of the skillet. Pour the cauliflower rice into the other side. Cook for 5 minutes, stirring occasionally.
5. Mix everything together in the skillet. Add soy sauce and sesame oil, stirring well to combine. Cook for another 2 minutes. Tip: Taste and adjust seasoning if needed, but remember the soy sauce is salty.
6. Remove from heat and garnish with sliced green onions.

Enjoy the light, fluffy texture with a satisfying crunch from the veggies. Serve it in a bowl with a sprinkle of sesame seeds for extra flair.

Spicy Vegan Cauliflower Tacos

Craving something spicy, healthy, and totally plant-based? These Spicy Vegan Cauliflower Tacos are your next kitchen adventure. They’re packed with flavor, easy to make, and perfect for taco night.

Ingredients

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated. Tip: Make sure each floret is well coated for maximum flavor.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25 minutes, or until the edges are crispy and golden. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
5. Assemble the tacos by dividing the roasted cauliflower among the tortillas. Top with avocado slices, chopped cilantro, and a squeeze of lime juice. Tip: Adding a dollop of vegan sour cream can balance the heat if you prefer.

Kick back and enjoy these tacos with their crispy cauliflower, creamy avocado, and a zesty lime kick. They’re even better with a cold beer or a margarita on the side.

Creamy Vegan Cauliflower Soup

Kickstart your cozy meal prep with this creamy vegan cauliflower soup that’s as comforting as it is nutritious. You’ll love how simple ingredients come together for a rich, velvety bowl of goodness.

Ingredients

• 1 head cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cauliflower florets to the pot, stirring to combine with onions and garlic.
5. Pour in vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer until cauliflower is tender, about 15 minutes.
7. Remove from heat and blend the soup until smooth using an immersion blender.
8. Return the pot to low heat and stir in almond milk, salt, pepper, and nutmeg.
9. Heat the soup for an additional 5 minutes, stirring occasionally.

Yield a silky soup with a hint of nutmeg that warms you from the inside out. Try topping it with roasted chickpeas or a drizzle of truffle oil for an extra touch of luxury.

Vegan Cauliflower Pizza Crust

Alright, let’s dive into making a Vegan Cauliflower Pizza Crust that’s so good, you won’t miss the traditional dough. It’s light, crispy, and packed with flavor—perfect for your next pizza night.

Ingredients

• 1 medium head cauliflower
• 2 tbsp olive oil
• 1/2 cup almond flour
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
3. Steam the cauliflower rice for 5 minutes, then let it cool slightly.
4. Wrap the steamed cauliflower in a clean towel and squeeze out as much moisture as possible—this is key for a crispy crust.
5. In a bowl, mix the dried cauliflower with olive oil, almond flour, nutritional yeast, garlic powder, salt, and pepper until well combined.
6. Press the mixture onto the prepared baking sheet into a 1/4-inch thick circle or rectangle.
7. Bake for 25-30 minutes, or until the edges are golden and the center is firm.
8. Let the crust cool for 5 minutes before adding your favorite toppings and baking again if desired.

Kick back and enjoy your creation—this crust is wonderfully crisp with a subtle nutty flavor from the almond flour. Try topping it with vegan pesto and roasted veggies for a colorful, flavorful twist.

Curried Vegan Cauliflower Stew

Just when you thought cauliflower couldn’t get any more versatile, here comes a dish that’ll make you see this humble veggie in a whole new light. This Curried Vegan Cauliflower Stew is your ticket to a cozy, flavorful meal that’s as nourishing as it is delicious.

Ingredients

– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1 tsp ground turmeric
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1 large head cauliflower, cut into florets
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1/2 cup coconut milk
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic, curry powder, turmeric, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add cauliflower florets to the pot, stirring to coat with the spice mixture.
5. Pour in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until cauliflower is tender.
7. Stir in coconut milk and salt. Simmer uncovered for 5 more minutes.
8. Tip: For a thicker stew, mash some of the cauliflower against the side of the pot.
9. Tip: Adjust the level of cayenne pepper to control the heat.
10. Tip: Let the stew sit for 10 minutes off the heat to deepen the flavors.

Creamy, spicy, and utterly comforting, this stew is a bowl full of warmth. Serve it over a bed of quinoa or with a side of crusty bread to soak up every last bit of the flavorful sauce.

Vegan Cauliflower Mac and Cheese

Think you’re missing out on creamy, cheesy pasta just because you’re vegan? Think again! This Vegan Cauliflower Mac and Cheese is about to become your new comfort food favorite, blending rich flavors with wholesome ingredients.

Ingredients

• 1 head cauliflower, cut into florets
• 2 cups elbow macaroni
• 1 cup raw cashews, soaked
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup unsweetened almond milk

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, steam the cauliflower florets until very tender, about 10 minutes. Tip: A fork should easily pierce the florets.
4. While the cauliflower steams, blend the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, pepper, and almond milk until smooth. Tip: Soaking cashews overnight ensures the creamiest sauce.
5. Combine the cooked macaroni, steamed cauliflower, and cashew sauce in the baking dish, stirring well to coat everything evenly.
6. Bake for 20 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Enjoy this dish straight out of the oven for the ultimate creamy, cheesy experience. The turmeric adds a beautiful golden hue, while the nutritional yeast brings that classic cheesy flavor without any dairy. Serve it with a sprinkle of fresh herbs or a side of roasted veggies for a complete meal.

Baked Vegan Cauliflower Tots

Mmm, you’re going to love these Baked Vegan Cauliflower Tots. They’re crispy on the outside, tender on the inside, and packed with flavor. Perfect for snacking or as a side dish.

Ingredients

• 2 cups cauliflower, finely grated
• 1 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp flaxseed meal + 3 tbsp water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the flaxseed meal with water and let it sit for 5 minutes to thicken.
3. In a large bowl, combine the grated cauliflower, breadcrumbs, nutritional yeast, olive oil, garlic powder, salt, and pepper.
4. Add the flaxseed mixture to the bowl and mix until everything is well combined. Tip: Squeeze the mixture with your hands to help it stick together.
5. Shape the mixture into small tots, about 1 tablespoon each, and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 20-25 minutes, flipping halfway through, until the tots are golden brown and crispy. Tip: For extra crispiness, broil for the last 2 minutes.

These tots come out perfectly crunchy with a soft, flavorful center. Try serving them with a spicy aioli or your favorite dipping sauce for an extra kick.

Vegan Cauliflower Mashed Potatoes

Believe it or not, you can whip up a creamy, dreamy side dish without any dairy. This vegan cauliflower mashed potatoes recipe is your ticket to comfort food heaven, and it’s surprisingly simple to make.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with 2 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes, or until golden and tender.
3. While the cauliflower roasts, heat 1 tbsp olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1 minute, just until fragrant.
4. Transfer the roasted cauliflower to a food processor. Add the sautéed garlic, almond milk, nutritional yeast, salt, and pepper.
5. Process on high until the mixture is smooth and creamy, scraping down the sides as needed. If it’s too thick, add a splash more almond milk.
6. Serve warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if you like.

Zesty and rich, these vegan mashed potatoes have a light, fluffy texture that pairs perfectly with gravy or roasted veggies. Try topping them with crispy onions for an extra crunch that’ll make everyone ask for seconds.

Vegan Cauliflower and Chickpea Curry

Kickstart your week with this hearty Vegan Cauliflower and Chickpea Curry that’s as easy to make as it is delicious. You’ll love how the spices meld together, creating a dish that’s both comforting and packed with flavor.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add curry powder, turmeric, cumin, and cayenne pepper, stirring to coat the onions.
5. Mix in chickpeas and cauliflower florets, ensuring they’re well coated with the spice mixture.
6. Pour in coconut milk and vegetable broth, bring to a simmer.
7. Reduce heat to low, cover, and let cook for 20 minutes, stirring occasionally.
8. After 20 minutes, check if the cauliflower is tender. If not, cook for an additional 5 minutes.
9. Once done, stir in salt and garnish with chopped cilantro before serving.

Delight in the creamy texture and rich flavors of this curry, perfect over a bed of fluffy rice or with a side of warm naan. The cauliflower absorbs the spices beautifully, making every bite a flavorful experience.

Vegan Cauliflower Steak with Chimichurri

Alright, let’s dive into making something that’s not only a feast for the eyes but also packed with flavors that’ll make you forget it’s vegan. This dish is perfect for those nights when you’re craving something hearty but want to keep it plant-based.

Ingredients

• 1 large head cauliflower
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the cauliflower into 1-inch thick steaks from the center of the head. You should get about 2-3 steaks.
3. Brush both sides of each cauliflower steak with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Place the steaks on a baking sheet and roast for 25 minutes, flipping halfway through, until golden and tender.
5. While the cauliflower roasts, make the chimichurri by blending 1 cup parsley, 1/4 cup cilantro, 2 tbsp red wine vinegar, 1/4 cup olive oil, 2 cloves garlic, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a food processor until smooth.
6. Once the cauliflower is done, let it rest for 5 minutes before serving.
7. Drizzle the chimichurri over the cauliflower steaks or serve it on the side for dipping.

You’ll love how the crispy edges of the cauliflower contrast with the creamy interior, all brought together by the vibrant, herby chimichurri. Try serving it over a bed of quinoa for a complete meal that’s as satisfying as it is beautiful.

Vegan Cauliflower Rice Sushi Rolls

Believe it or not, you can enjoy sushi without any fish or rice. These vegan cauliflower rice sushi rolls are a game-changer, packed with flavor and fun to make. Perfect for a light lunch or a creative snack.

Ingredients

• 1 medium head cauliflower
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp salt
• 4 sheets nori
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1 carrot, julienned
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 350°F.
2. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
3. Transfer the cauliflower rice to a bowl and mix in the rice vinegar, maple syrup, and salt.
4. Spread the cauliflower mixture evenly on a baking sheet and bake for 10 minutes, stirring halfway through. Tip: This step removes excess moisture, making the rice easier to handle.
5. Let the cauliflower rice cool for 5 minutes.
6. Lay a nori sheet on a sushi mat, shiny side down.
7. Spread a quarter of the cauliflower rice evenly over the nori, leaving a 1-inch border at the top.
8. Arrange avocado, cucumber, and carrot strips horizontally across the rice.
9. Roll the sushi tightly from the bottom, using the mat to help. Tip: Wet the border with a little water to seal the roll.
10. Repeat with the remaining ingredients.
11. Sprinkle sesame seeds on top of each roll and slice into 8 pieces with a sharp knife. Tip: For cleaner cuts, wipe the knife with a damp cloth between slices.

Vibrant and fresh, these sushi rolls offer a satisfying crunch with a hint of sweetness from the maple syrup. Serve them with a side of soy sauce or a dollop of wasabi for an extra kick.

Vegan Cauliflower and Lentil Soup

This vegan cauliflower and lentil soup is the perfect cozy meal for those chilly evenings when you’re craving something hearty but healthy. You’ll love how simple it is to whip up, and the flavors are just incredible.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium cauliflower, chopped into florets
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
4. Add 1 medium chopped cauliflower, 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
6. Season with salt to taste and garnish with fresh parsley before serving.

Ladle this soup into bowls and enjoy its creamy texture and smoky flavor. For an extra touch, serve with a slice of crusty bread or a sprinkle of nutritional yeast on top.

Vegan Cauliflower Popcorn

Zesty and light, this Vegan Cauliflower Popcorn is your go-to snack for those craving something crunchy without the guilt. You’ll love how simple it is to whip up, and trust me, it’s as addictive as the real thing.

Ingredients

• 1 head cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cauliflower florets with olive oil until evenly coated.
3. Sprinkle the garlic powder, onion powder, smoked paprika, and salt over the cauliflower. Toss again to ensure each piece is well seasoned.
4. Spread the cauliflower in a single layer on the prepared baking sheet, making sure the pieces aren’t touching for maximum crispiness.
5. Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.
6. Let the cauliflower cool for a few minutes on the baking sheet before serving to allow it to crisp up even more.

Vegan Cauliflower Popcorn turns out irresistibly crispy with a smoky, savory flavor that’s hard to resist. Try serving it with a side of vegan ranch or sprinkle with nutritional yeast for an extra umami kick.

Vegan Cauliflower and Broccoli Bake

Just when you thought comfort food couldn’t get any cozier, here comes a dish that’s both hearty and healthy. This Vegan Cauliflower and Broccoli Bake is your go-to for a satisfying meal that doesn’t skimp on flavor or nutrition.

Ingredients

• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the cauliflower and broccoli florets with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25 minutes, or until they start to soften and brown at the edges.
4. While the vegetables roast, heat the almond milk in a saucepan over medium heat. Whisk in the nutritional yeast until the mixture thickens slightly, about 5 minutes.
5. Transfer the roasted vegetables to a baking dish. Pour the almond milk mixture over them, ensuring all pieces are covered.
6. Sprinkle breadcrumbs evenly over the top.
7. Bake for 15 minutes, or until the top is golden and crispy.

Here’s the deal: this bake comes out creamy inside with a satisfying crunch on top. Serve it alongside a crisp salad or over quinoa for an extra protein boost.

Vegan Cauliflower Pancakes

Did you know you can turn cauliflower into delicious, fluffy pancakes? These vegan cauliflower pancakes are a game-changer for breakfast or brunch, offering a savory twist that’s both satisfying and easy to make.

Ingredients

• 2 cups cauliflower, grated
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 2 tbsp olive oil
• 1 tbsp maple syrup

Instructions

1. Preheat your skillet over medium heat (350°F) and lightly grease it with olive oil.
2. In a large bowl, combine the grated cauliflower, all-purpose flour, baking powder, and salt.
3. Add the almond milk, olive oil, and maple syrup to the dry ingredients. Stir until just combined; don’t overmix to keep the pancakes fluffy.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
5. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
6. Tip: For extra crispiness, press down lightly on the pancakes with the spatula after flipping.
7. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
8. Tip: If the batter thickens too much while standing, thin it with a little more almond milk.

Just out of the skillet, these pancakes are crispy on the outside and tender inside, with a subtle sweetness from the maple syrup. Serve them stacked high with avocado slices and a drizzle of hot sauce for a spicy kick.

Vegan Cauliflower and Pea Curry

So, you’re looking for a cozy, flavorful dish that’s both easy to whip up and packed with nutrients? This vegan cauliflower and pea curry is your go-to for a hearty meal that doesn’t skimp on taste or health benefits.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 head cauliflower, cut into florets
• 1 cup frozen peas
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion, sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp cayenne pepper, toast for 30 seconds to release flavors.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, bring to a simmer.
6. Add 1 head cauliflower florets, cover, and simmer for 10 minutes until cauliflower is tender.
7. Stir in 1 cup frozen peas, cook for another 3 minutes.
8. Season with salt to taste, then remove from heat.

Cauliflower turns wonderfully tender in this curry, soaking up all the spicy, creamy sauce. Serve it over a bed of fluffy rice or with a side of naan for dipping into that delicious broth.

Vegan Cauliflower Hummus

Ever tried hummus and thought, ‘I wish this was a bit lighter’? You’re in luck. This vegan cauliflower hummus swaps out some chickpeas for roasted cauliflower, giving it a creamy yet airy texture that’s perfect for dipping.

Ingredients

• 1 cup cauliflower florets
• 1/2 cup cooked chickpeas
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/4 tsp cumin

Instructions

1. Preheat your oven to 400°F.
2. Toss the cauliflower florets with 1 tbsp olive oil and a pinch of salt. Spread them on a baking sheet.
3. Roast for 20 minutes, or until the edges are golden brown. Tip: Don’t overcrowd the pan to ensure even roasting.
4. Let the cauliflower cool for 5 minutes.
5. In a food processor, combine the roasted cauliflower, chickpeas, tahini, lemon juice, garlic, salt, and cumin.
6. Blend until smooth, about 2 minutes. Tip: Scrape down the sides halfway through to ensure everything is evenly mixed.
7. With the processor running, slowly drizzle in the remaining 1 tbsp olive oil until the hummus is creamy. Tip: Adjust the thickness with a teaspoon of water if needed.

You’ll love how this hummus strikes the perfect balance between rich and light. Try it with crunchy veggies or as a spread on your next sandwich for a tasty twist.

Vegan Cauliflower and Spinach Lasagna

Mmm, you’re going to love this vegan twist on a classic comfort food. It’s packed with flavor and so easy to make, perfect for a cozy night in.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 cups spinach, fresh
• 9 lasagna noodles, uncooked
• 2 cups marinara sauce
• 1 cup vegan ricotta cheese
• 1/2 cup vegan mozzarella cheese, shredded
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, and black pepper.
3. Spread the cauliflower on a baking sheet and roast for 25 minutes, or until tender and slightly golden.
4. While the cauliflower roasts, cook the lasagna noodles according to package instructions, then drain and set aside.
5. In a separate bowl, mix the vegan ricotta cheese with the fresh spinach.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce, then layer with half of the ricotta spinach mixture, half of the roasted cauliflower, and a third of the marinara sauce.
8. Repeat the layers, finishing with a layer of noodles topped with the remaining marinara sauce and shredded vegan mozzarella cheese.
9. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
10. Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

Deliciously creamy and hearty, this lasagna is a crowd-pleaser with its rich layers and cheesy top. Serve it with a side of garlic bread for the ultimate comfort meal.

Conclusion

We hope this roundup of 20 delicious vegan cauliflower recipes inspires your next kitchen adventure! Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Don’t forget to try out your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the cauliflower love. Happy cooking!