Spiced Cauliflower With Beans, Slaw, and Vegan Ranch

Upgrade your macro bowls, with this grain-free cauliflower recipe from the Smorgasbowl cookbook topped with silky, cashew vegan ranch and paired with a tangy cabbage-fennel slaw. 

What you need:

For the ranch: 
1 cup raw cashews 
1 garlic clove
1 cup water
1 teaspoon salt 
1 teaspoon fresh dill, minced
1 tablespoon fresh chives, thinly sliced 

For the spiced cauliflower: 
2 tablespoons avocado oil 
¼ teaspoon onion powder 
¼ teaspoon granulated garlic 
½ teaspoon chili powder 
½ teaspoon mustard powder 
1 teaspoon salt 
1 large head cauliflower, cut into 1-inch florets and pieces 

For the slaw: 
¾ small head of Napa cabbage, sliced thin from leafy end 
1 medium fennel bulb, green tops removed and sliced thin 
4 stalks of celery, sliced thin
2 teaspoons salt
3 tablespoons lemon juice 

For the corn and beans: 
3 tablespoons sunflower oil 
1 ear of raw corn, cut from cob 
1 (16-ounce) can of white beans, drained and rinsed

What you do:

  1. For the ranch, into a high-speed blender, combine cashews, garlic, water, and salt and blend on high, about 30 to 45 seconds. Pour into a container and then stir in dill and chives. Place in refrigerator until ready to use.
  2. Preheat oven to 375 degrees. 
  3. Into a large bowl, add oil, onion powder, garlic, chili powder, mustard powder, and salt. Add cauliflower to bowl and toss in spiced oil until evenly coated. 
  4. Onto a baking sheet, spread cauliflower evenly over pan in a single layer. Bake cauliflower until lightly browned and tender, about 40 to 45 minutes, turning over cauliflower halfway through. 
  5. For the slaw, in a bowl, combine cabbage, fennel, celery, salt, and lemon juice and toss. 
  6. In a skillet over medium-high heat, warm oil. Add corn and cook for 2 to 3 minutes on one side, then add beans to pan and sauté until heated through, about 2 minutes, stirring occasionally. 
  7. To serve, into a serving bowl, add baked cauliflower, slaw, beans, and corn and top with dressing.
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