2 weeks Ago By Caryn Jeanne Carruthers
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 clove1 cup water1 teaspoon salt 1 teaspoon fresh dill, minced1 tablespoon fresh chives, thinly sliced For the spiced cauliflower: 2 tablespoons avocado oil 1⁄4 teaspoon onion powder 1⁄4 teaspoon granulated garlic 1⁄2 teaspoon chili powder 1⁄2 teaspoon mustard powder 1 teaspoon salt 1 large head cauliflower, cut into 1-inch florets and pieces For the slaw: 3⁄4 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 thin2 teaspoons salt3 tablespoons lemon juice For the corn and beans: 3 tablespoons sunflower oil 1 ear of raw corn, cut from cob 1 (16-ounce) can white beans, drained and rinsedWhat you do: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. Preheat oven to 375 degrees. 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. 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.
For the slaw, in a bowl, combine cabbage, fennel, celery, salt, and lemon juice and toss. In a skillet over medium-high heat, warm oil. Add corn and cook 2 to 3 minutes on one side, then add beans to pan and sauté until heated through, about 2 minutes, stirring occasionally.
To serve, into a serving bowl, add baked cauliflower, slaw, beans, and corn and top with dressing.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 clove1 cup water1 teaspoon salt 1 teaspoon fresh dill, minced1 tablespoon fresh chives, thinly sliced For the spiced cauliflower: 2 tablespoons avocado oil 1⁄4 teaspoon onion powder 1⁄4 teaspoon granulated garlic 1⁄2 teaspoon chili powder 1⁄2 teaspoon mustard powder 1 teaspoon salt 1 large head cauliflower, cut into 1-inch florets and pieces For the slaw: 3⁄4 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 thin2 teaspoons salt3 tablespoons lemon juice For the corn and beans: 3 tablespoons sunflower oil 1 ear of raw corn, cut from cob 1 (16-ounce) can white beans, drained and rinsedWhat you do: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. Preheat oven to 375 degrees.
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. 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. For the slaw, in a bowl, combine cabbage, fennel, celery, salt, and lemon juice and toss. In a skillet over medium-high heat, warm oil.
Add corn and cook 2 to 3 minutes on one side, then add beans to pan and sauté until heated through, about 2 minutes, stirring occasionally. To serve, into a serving bowl, add baked cauliflower, slaw, beans, and corn and top with dressing..
