This recipe goes for all the cauliflower childs out there. I love this brainy looking, sweet and crunchy veggie. It’s super healthy too, containing tons of calcium, potassium, vitamins C an K. I have noticed one thing – the heavier my grocery bags, the better and healthier I eat. So when you are leaping out of the food store with your humongous shopping bags, it’s a good sign. That means your bags are full of fresh produce like fruits and veggies which weight a lot. So to stay healthy and fit, keep your grocery bags heavy and fat 🙂
I love how the cauliflower turns even sweeter when roasted. And so will the carrots. Just add some boiled potatoes and homemade sunflower sour cream and you’ll have a superb salad. It’s very similar to the classic potato salad (at least the one in Estonia), only you can really feel the cauliflower in it.
This is definitely a delicious way to use cauliflower. I’ve had really bad cauliflower experiences too. Usually when I’m at some supermarket, I’m super hungry and the only place to eat is this buffet. They have tons of meat dishes and the only vegan options are…you guessed it, steamed frozen cauliflower. And some potatoes. I’ve got nothing against steamed cauliflower when it’s done right, but this soggy and completely tasteless version is definitely not my favorite. What a sad version of lunch or dinner! And of course it costs the same than the meat dishes. I cannot wait for all the buffets and cafes and restaurants to develop so a vegan can actually get a tasty, filling and satisfying meal wherever he or she is hungry.
I hope you are still in the mood for cauliflower, because this salad is worth it. Also try this super simple roasted cauliflower with rye bread and cauliflower stew with white beans.
What’s your favorite vegan way to prepare cauliflower?
Preparation time: 25 minutes
Serves: 4-6 people
- 4 cups / 400 g chopped cauliflower (small chunks)
- 2 cups / 270 g little carrot cubes (from 2 large carrots)
- 2 Tbsp oil
- ½ tsp salt
- ½ tsp ground black pepper
- 3 cups / 450 g potato cubes from boiled potatoes (about 3 large potatoes)
- one batch of sunflower sour cream
- 2-4 Tbsp chopped parsley
Preheat the oven to 400 F / 200 C. Mix chopped cauliflower with carrot cubes, oil, salt and pepper. Bake for 20 minutes at 400 F / 200 C. In the meantime you can boil the potatoes if needed and make the sunflower sour cream. When the cauliflower and carrots are soft, take them out of the oven and let them cool down. Mix the cooled veggies with potato cubes, sunflower sour cream and freshly chopped parsley. Taste and add some salt and pepper if needed.