This almond roasted cauliflower recipes puts a spin a simple side dish using almond meal and nutritional yeast. Vegan and gluten-free.
Get a load of this cauliflower!
Isaac was on his own at the Carytown Farmers Market and brought three heads of cauliflower home for me. I had just bought a head of plain, white cauliflower at the grocery store to make cauliflower pizza crust so our fridge was literally packed with cauliflowers, but I certainly didn’t mind. I mean, this is coming from the gal who has a whole Pinterest board dedicated to cauliflower recipes — I knew I’d be able to put it to good use.
Plus, the varieties that Isaac bought were so pretty. I’d seen the purple and orange heirloom varieties at Whole Foods before, but I hadn’t ever bought them and the green and pointy Romanesco was completely new to me. After a little online research I found:
Purple cauliflower = has a milder, sweeter, nuttier flavor and is free of the bitterness sometimes found in white cauliflower.
Orange cauliflower = very similar to white cauliflower, just a tad bit milder.
Romanesco cauliflower = often called Romanesco broccoli, but that it tastes like cauliflower only more crunchy and less assertive.
I also found that the Romanesco holds together better than regular cauliflower when you cut it into slices — we made cauliflower steaks on the grill with it one night and it worked like a charm.
I had big plans for the purple and orange cauliflower… a double batch of almond-roasted cauliflower. The recipe is from one of my go-to cookbooks, Let Them Eat Vegan by Dreena…