Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons vegan butter
- 3 cloves garlic, minced
- 1 cup coconut cream or cashew cream
- 1 tablespoon nutritional yeast
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet and roast for 20-25 minutes until golden and tender.
- In a saucepan, melt the vegan butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in coconut or cashew cream, nutritional yeast, paprika, salt, and pepper. Stir well and simmer for 5 minutes until slightly thickened.
- Toss the roasted cauliflower in the sauce until evenly coated.
- Garnish with fresh parsley and serve hot.
Notes
- Can substitute coconut cream with cashew cream for a different flavor.
- Enjoy as a main or side dish with rice or bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting, simmering
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg