Serve these vegan roasted cauliflower as an appetizer or a side dish to impress any of your friends and family! Or, if you want to keep it all to yourself, take it as a snack to school or work. It’s ready in 25 minutes, very moreish, and even better with the plantbased yoghurt dip.
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I’m never ashamed to admit that cauliflower is one of my favourite vegetables. By far.
Just like tofu, it may seem bland and boring at first, but everything depends on preparation. Of course, not everyone can enjoy crunching raw cauliflower. I do, but I’ve reached that level of vegan where I get genuine cabbage cravings from time to time. However, I’m convinced there’s a way for everyone to enjoy this vegetable.
You can throw it into salads, grill it, turn it into a dip or sauce, make cauliflower soup, but today, I’m sharing my favourite preparation with you: making vegan roasted cauliflower bites.
Also known as cauliflower ‘wings’, this is one of my go-to dishes to make for any type of food-related gathering, whether that’s a picnic with friends or a dinner party. It actually makes me (kinda) enjoy sharing my food because I always get a positive response, even from self-confessed vegetable haters.
If you have some friends coming round and don’t know what to cook, put this roasted cauliflower on the menu as an appetizer or side dish. But, I wouldn’t blame you if you want to keep them all to yourself – enjoy them with the easy yoghurt dip after a long day, or throw them in your lunch box for a quick and easy snack. Not everyone is happy about going back to school, but at least you’ll have cauliflower-taken-to-the-next-level to power you through the day!
How to roast cauliflower
It really is as simple as chopping up a cauliflower into bite sized pieces, coating it in some sort of sauce or spices, and sticking it in the oven. Another delicious option is baking it with just some salt and pepper, and making a sauce on the side. Today, however, we’re being lazier and sticking with the former option.
The ketchup and yoghurt based sauce/glaze I made here is on the sweeter side with a hint of spice and saltiness. You can use either store brought or homemade ketchup, but try to look for brands that use the smallest amount of ingredients to make it healthier.
A few tips and tricks for better cauliflower ‘wings’
- Mix them together really well with the sauce, making sure each floret is evenly coated.
- Adjust the seasoning to your liking. For example, you can make them more or less spicy through the amount of paprika you use. I love spicy food, so I add up to 1 tbsp (and maybe even some sriracha when I serve them).
- Don’t leave them in the oven for too long. Trust me, I’ve overstepped the line between crispy and burnt a fair share of times and it’s never fun.
- Make sure the florets aren’t too big: that way, they won’t absorb as much flavour.
- Be weary that if you want to take them along in your lunch box, they will start to lose some of their crunch after a while (but will still taste delicious).
Vegan peanut yoghurt sauce
To balance out the flavour of the cauliflower, we’re making a mild, nutty dip to go with it. You don’t have to make a dip: they’re without doubt good enough to eat by themselves. But whenever I make roasted cauliflower, I always serve it with something extra. Whether in front of the TV on a Friday evening or shared with friends and family, I think a dip just completes the dish and the overall experience of eating it.
Throw the ingredients into a blender or food processor, and you’re good to go! If you don’t have those on hand or simply want less washing up, you can whisk them together using a fork in a mixing bowl (just be sure to mince the garlic clove beforehand).
I love this sauce because it’s far from exclusive to these roasted cauliflower bites. The flavour is mild and not very overpowering, making it suitable for a huge range of dishes. For a bigger party table or snack platter, make a bit extra and serve it with chips, fries, veggie sticks, etc. You can even spread it on bread or use it in sandwiches for lunch!
What makes this vegan roasted cauliflower amazing?
I’m sure this recipe will make you want to marry cauliflower (sometimes I wonder if that’s the future that awaits me). They’re:
- Ready in 25 minutes. Great if you need to make some last-minute party food!
- Oil-free.
- Super healthy: we’re talking wholesome, simple ingredients.
- Perfect for a side dish, appetizer or snack.
- Crispy on the outside, with a bit of tenderness on the inside.
- Ideal for sharing.
- Spicy, with a hint of sweetness.
- Tasty with any dip or sauce of your choice.
Products I used:
Some other recipes you might enjoy…
- Vegan Pasta Salad With Beetroot And Lentils
- Super Veggie Chickpea Fritter Sandwich
- Vegan White Bean Spread Rice Cakes (Easy And Healthy Snack Idea)
Let me know in the comments: what do you think of cauliflower? Is it a ‘yay’ or a ‘nay’? If you give this recipe a try, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
Vegan Roasted Cauliflower With A Mild Peanut Dip
Serve these vegan roasted cauliflower as an appetizer or a side dish to impress any of your friends and family! Or, if you want to keep it all to yourself, take it as a snack to school or work. It's ready in 25 minutes, very moreish, and even better with the plantbased yoghurt dip.
Ingredients
- 1 large cauliflower, cut into florets
- 1/4 cup ketchup
- 3 tbsp soy or coconut yoghurt
- 1 tsp paprika or less, if you don't want it as spicy
- 1/2 tsp garlic granules
- 1 tsp dried coriander
For the mild peanut dip
- 1/2 cup soy or coconut yoghurt
- 2 tbsp smooth peanut butter*
- 1 tbsp date syrup or agave nectar
- 1 clove garlic
- juice of 1/2 lemon
Instructions
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Preheat an oven to 200 degrees C/392 F.
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In a large mixing bowl, toss the cauliflower florets together with the ketchup, soy/coconut yoghurt, paprika, garlic granules and dried coriander. Arrange them evenly on a sheet of baking paper and bake for 20 minutes, until golden brown.
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To make the dipping sauce, add the soy/coconut yoghurt, peanut butter, date syrup/agave nectar, garlic and lemon juice to a blender or food processor and blend until combined.
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Best when served immediately. **
Recipe Notes
* Or sub for any nut or seed butter of your choice.
** They lose their crispiness if you leave them for too long.
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1
I fell in love with cauliflower after roasting it and using as a pizza base. It is really is such a flexible vegetable that you can cook and create various recipes with. As always, this looks really yummy, and I now need to make food because I feel hungry! Lovely post xx
I do love a good cauliflower pizza! I think that was one of the first ways I tried it outside of simple salads, and was very impressed with the outcome. Thank you very much for your comment – you should definitely give this a try for an easy snack 🙂 xx
This is indeed a great appetizer….looks damn yumm !
Thank you! Cauliflower is so tasty and versatile