I quite rarely make vegan dishes. Contrary to what you may think, these are not easy dishes to prepare. At least not for me.
Vegan pastries can not contain eggs, dairy products – so cream and milk are off limits. There are, of course, substitutes for these ingredients, but they change the taste of the pastry a bit.
When it comes to main dishes, snacks or breakfasts, the range of products that you cannot use is even wider as cheese, eggs, milk, cream and of course meat are not to be used for vegan dishes.
As you see, vegans, especially those who are just starting this diet, do not have an easy task.
My proposal to you for today is a vegan salad made from cauliflower. I did not add any sauce to it, I emphasized the flavor with mint. In addition, cashews and onions complimented the taste of roasted cauliflower.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Remove the leaves from the cauliflower, then wash it and dry with a paper towel. Pour oil into a small bowl, add the ground sweet and hot paprika and 1 teaspoon of salt, mix and then rub the mixture in the cauliflower very thoroughly. Wrap the cauliflower in aluminum foil and put in an oven preheated to 180 degrees Celsius for 50 minutes. After 50 minutes, gently unwrap the foil and continue baking for another 40 minutes. After baking the cauliflower, let it cool down, divide it into medium-sized roses, which you place in a bowl. Add tofu cheese grated on a large mesh grater, finely sliced mint leaves, 1/2 teaspoon of salt, red onions cut into small cubes and cashew nuts. Mix and cool in the fridge.
I kept the cauliflower in the oven for a long time. I do not know what was the reason that it did not want to bake quicker 🙂 Maybe you will not need to keep it in the oven for so long. Check with a fork from time to time and see if it is soft or not.
Do you like cauliflower? If yes, try our recipe for White cauliflower soup with a twist.