A little bit spicy, a little bit sweet, with a whole lot of flavor, and fun to eat! Don’t skip the chimichurri sauce and the garnish as they add character and texture to the dish. You could replace the chimichurri with Presto Pesto for a delicious alternative. Serves 6.
1 medium to large head of cauliflower
For the cannellini sauce:
1 15-ounce can cannellini beans, including the liquid
2 cloves garlic
1 teaspoon smoked paprika
1 teaspoon salt-free seasoning
2 tablespoons lemon juice
For the chimichurri:
1 bunch fresh parsley
1 bunch fresh cilantro
1 shallot, rough-chopped
3 green onions, rough-chopped
3 cloves garlic
1 small jalapeno, deseeded and diced
3 tablespoons lime juice
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 teaspoon salt-free seasoning
½ teaspoon freshly ground black pepper
For the garnish:
2 dates, diced
¼ cup raw walnuts or pistachios, diced
¼ cup cilantro, chopped
¼ cup fresh chives, chopped
¼ cup chimichurri (above)
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Trim cauliflower and cut into florets. Steam the cauliflower florets for 8 minutes.
- Add all the ingredients for the cannellini sauce to a blender and blend until smooth. If you accidentally drain the beans just add ¼ cup of water to the sauce.
- Spread the steamed cauliflower florets on the baking tray and pour the cannellini sauce over the cauliflower. Toss to coat all sides and bake for 20 minutes.
- While the cauliflower is roasting, make the chimichurri by adding all the ingredients to a food processor or blender and blend into a chunky sauce. The food processor allows the sauce to be chunkier.
- Broil the cauliflower for 4 minutes just to get a little char on the outside. Transfer to a serving platter and garnish with the chimichurri, dates, nuts and fresh herbs.
- Serve as an appetizer, side dish, or as an entrée with a crunchy salad on the side.
Note: Both the cannellini sauce and the chimichurri can be used to drizzle on potatoes, pasta, pizza, or just about any dish. Make extra and store in a Mason jar in the refrigerator.
Elspeth Feldman, Director of Culinary Arts at Vegan News Daily, is also known as “The Speedy Vegan.” She is an author, educator, and cooking instructor with a dynamic global following dedicated to her online and broadcast work, focusing on a whole-food, plant-based approach to everyday and special-occasion meals that are, in her words, “delicious, nutritious, fresh, and fast.” Her cooking classes are available on her blog, TheSpeedyVegan.com, and her cooking videos are on the Vegan News Daily YouTube channel. She was born and raised on a dairy farm in Zimbabwe and has traveled extensively, having lived in England, Greece, and Australia before settling down in the Mid-Atlantic region of the U.S. with her husband of 31 years, Paul. In her cooking, she brings a distinctively global context to her creations and loves to turn classic meat-based meals into fabulous, whole-food, plant-based vegan creations that are prepared without sugar, salt, or oil. Follow her on Instagram @TheSpeedyVegan.