During the lockdown I stumbled upon Tik Toc and have learned so much. There are many recipes on this social media platform. I found this one and decided to try it. It is so easy and delicious and I simply reduced the oil to keep it more healthy. As I have mentioned before, cauliflower is such a wonderful cruciferous vegetable and it should be incorporated into your diet regularly. You can do so much more than just stir fry it, put it in a salad, or eat it raw. These days we even make pizza crust with it! Versatile. Healthy. Plant-based. Gluten Free. All good reasons to eat cauliflower and try this recipe. CLICK HERE for the cauliflower curry recipe.
1 head cauliflower — this makes a lot. For single servings use less.
1 T onion powder
1 T garlic powder
2 tsp. cayenne
2 tsp. smoked paprika
2 tsp. allspice
½ tsp. cinnamon
½ tsp. cumin
Pinch of nutmeg
2 tsp. thyme
2 T coconut sugar
2 tsp. salt (not the pinch I mentioned in the video)
Mix together the spices.
Cut of cauliflower into good sized chunks. Spray with cooking spray and toss to coat. Spoon in the spices and toss again. Use more spices or less depending on your preference.
Bake 400 degrees for 20-30 minutes until the cauliflower is cooked through. It won’t get really crispy because of the fact that it is not coated in oil.
VEGAN RANCH DRESSING
1½ cup vegan mayo
¼ to ½ cup non-dairy milk – any unsweetened original flavor
1½ teaspoon apple cider vinegar
3 cloves garlic – crushed
½ tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon pepper
salt – to taste
Mix together all ingredients in a bowl.
If mixture is too thick for your preference, add a little more milk.
Store in a jar in the fridge. The flavors will really come through after about 4 hours, but it’s still delicious before then.
This will store for at least a week (as long as the milk and mayo you use does not expire before then.)