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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.
Preheat an oven to 200 degrees C/392 F.
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.
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.
Best when served immediately. **
* Or sub for any nut or seed butter of your choice.
** They lose their crispiness if you leave them for too long.
Calories: 164kcal, Carbohydrates: 22g, Protein: 9g, Fat: 5g, Polyunsaturated Fat: 1g, Sodium: 272mg, Potassium: 748mg, Fiber: 4g, Sugar: 11g, Vitamin A: 360IU, Vitamin C: 102.9mg, Calcium: 49mg, Iron: 1.3mg