Are you up for the “I ate a whole cauliflower in one sitting!” challenge?

I did it for 4 days running last week while testing this recipe. It’s actually not much of a challenge at all because it’s so damn delicious.

I promise.

This is a great recipe if you’re moving toward a plant-based diet cause it makes a filling and delicious dinner all on its own. But if you’re an omnivore or a reducetarian or just don’t want to eat a whole head of cauliflower for dinner, then try serving it as a side dish.

This recipe uses my revolutionary 5 ingredient, 4 minute cheeze sauce.  If you’re in a hurry, you can just roast some cauliflower, pour the cheeze sauce on top and call dinner done.

If you have a bit more time, chop up the dates and smoked almonds and include those too. And for the deluxe version, make some Sweet & Spicy Caramelized Pearl Onions and toss them into the mix. You can cook those the same time you’re roasting the cauliflower. It takes a bit of prep time to get the skins off the tiny onions, so plan to make that version when you’re not starving. Or make the onions ahead — they’ll keep for 4-5 days in the fridge.

cheezy_cauliflower_bowl_IMG_2578
Cheezy Cauliflower with Smoked Almonds, Dates, and Sweet & Spicy Caramelized Onions

This is for 1 one-person serving of an entire head of cauliflower (or it would make 2-4 side servings)

Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. If using, make the Sweet and Spicy Caramelized Onions. {The recipe makes 2 cups and you only need 1 for the cauliflower, but see the onion recipe for lots of great uses for the remaining cup.}
  3. Make the cauliflower:
    • Chop the cauliflower into bite-sized pieces. I usually cut it into approx. 1 inch cubes.
    • Put the cauliflower in a bowl and toss with the olive oil.
    • Place on a baking sheet and roast at 350 for about 25 to 30 minutes, until the edges are starting to brown and any smaller pieces are looking crispy.
  4. While the cauliflower is roasting, roughly chop the dates and the nuts.
  5. Make 1 unit of cheeze sauce. Note that you don’t actually need to use a blender to make the cheeze sauce. Blending it does make the sauce smoother, but since in this case you are adding a bunch of other ingredients, it won’t be very noticeable.
  6. Combine the roasted cauliflower with the cheeze sauce, nuts, dates, and onions if using.
  7. Eat and enjoy!
  8. And don’t forgot to comment on the recipe if you took the challenge – either here or on my Facebook page.
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Some tester bowls of cheezy cauliflower

Salad Daze are coming soon

The sky in Vancouver is white with smoke from the forest fires that are burning all over our beautiful province. It’s verging on apocalyptic. And on top of the smoke, it’s hot — too hot to hover over the stove or to keep the oven on for long. So I’ve going to make my next Make it a Meal series all about salad. Salad is of course, the perfect plant-based food all on its own. As usual with my Make it a Meal menus, I’ll be making versions for vegans, vegetarians, and omnivores. #eatingtogethermadeeasy

Say Hello!

I love to hear from not not readers! Write me a note below or on my Facebook page. And don’t forget to like and follow not not so you won’t miss out on the fun. And find us  @notnotnutritious on Instagram.

 

 

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Posted by:Sylvia E

3 replies on “Take the “I ate a whole head of cauliflower” challenge! [Cheezy Roasted Cauliflower]

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