Hi everyone! I hope you are having a great week. There’s one way I know that I can make it even better for you – to share the best vegan cauliflower recipes from HSC.
You just cook the potatoes and cauliflower, make the cashew cheesy sauce, then mix everything together and bake!
This recipe was created to introduce people to Indian flavors, so it’s very mildly spiced. If you’re like me and love Indian food go ahead and double or triple the spices.
It’s a twist to cook this in your 3 1/2 or 4-quart slow cooker. That’s just the beginning of my changes. The sauce is vegan, of course, and is made with vegetables!
This sauce may look like its meaty namesake, but instead, it’s full of cauliflower, eggplant, mushrooms and carrots. It really makes a delicious and hearty meal.
This sauce has cauliflower, turnips, and carrots as its base, so it’s easy to feel good about serving it to your family. It does have some cashews too, but you can leave them out if you are on a nut-free eating plan. Without the nuts, the sauce won’t be quite as creamy, but it will still taste like a sharp cheddar cheese.
Instead of the yummy potatoes that the recipe calls for, I used cauliflower. It mashed well and worked perfectly.
Before I went vegan this was my favorite Indian dish – it’s creamy, slightly sweet and full of veggies, nuts and raisins. The traditional recipe uses yogurt, cream, and ghee – which makes it a landmine of dairy. My version is 100% vegan and cooked in your 2-quart slow cooker.
Living in New Orleans makes you think anything can be made into a sandwich. After all, if you can have a French fry po’ boy, why not one made of cauliflower? Please note that the cauliflower will be bone dry after it’s roasted, so it will need to be “dressed” in some kind of saucy condiment. In New Orleans, if you order a sandwich “dressed,” that means you want mayo, lettuce and tomato.