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Easy cauliflower recipe | easy vegetarian and vegan recipe. This easy cauliflower recipe with carrots and peppers is very versatile, you can eat it as a salad or turn it into a healthy cauliflower stir fry by adding more spices. This healthy vegetarian salad recipe with a easy salad dressing is a perfect way to add cauliflower to your plant based diet. So add this easy salad recipe to your vegetarian, vegan meals and plant based meals. Also try my other healthy cauliflower recipes / salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan cauliflower recipe
▶️ CAULIFLOWER RECIPE INGREDIENTS: (3 servings approx.)
👉 To Blanch the Cauliflower:
2.5 litres / 12 cups Water
1 Teaspoon Salt (I have added pink Himalayan salt)
500g Cauliflower (cut into 2 x 2 inches florets)
✅ [Note: If you want to cut the cauliflower into even smaller florets (than suggested) then reduce/adjust the blanching time accordingly]
👉 Other Salad Ingredients:
2 Tablespoon Olive oil (light)
130g / 1 Red Onion – sliced
150g / 2 medium Carrots – 1/4 inch thick and 2 inches long slices approx.
150g / 1 Red Bell pepper – cut 1/2 inches thick and 2 inches long slices approx.
1/4 Teaspoon salt (I have added pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/4 Teaspoon Cayenne Pepper (optional)
1/2 cup / 25g Parsley
👉 SALAD DRESSING: (ADJUST THE DRESSING INGREDIENTS TO YOUR LIKING)
2+1/2 Tablespoon White Vinegar OR to taste (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you prefer)
2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Maple Syrup OR to taste
1/2 Teaspoon minced Garlic (1 large garlic clove approx.)
1 teaspoon Dried Oregano
1/4 teaspoon freshly ground Black Pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
▶️ METHOD:
Thoroughly rinse and then chop the vegetables.
Bring a pot of water to boil. Add salt and cauliflower. Blanch the cauliflower in salted water for JUST 2 MINUTES and then allow it to rest in a strainer to get rid of any excess water. DO NOT OVER COOK THE CAULIFLOWER BECAUSE WE’LL COOK IT FOR THE SECOND TIME AS WELL, ALONG WITH THE OTHER VEGETABLES.
Now to a heated pan add olive oil, onions, carrots, red bell pepper and 1/4 teaspoon of salt. Fry on medium heat for about 3 to 4 minutes or until the vegetables are slight soft but still has a bite to it. Add the blanched cauliflower, paprika and cayenne pepper and fry for another 2 to 3 minutes on medium to medium-high heat. Turn off the heat and transfer the fried vegetables to a mixing bowl.
To prepare the salad dressing: Add the vinegar, extra virgin olive oil, minced garlic, dry oregano, black pepper and salt to a small jar and mix well. ✅ 👉 ADJUST THE VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
Add chopped parsley and dressing to the vegetables. Mix well and serve with your meal.
✅ 👉 NOTE: ADD THE SALAD DRESSING JUST BEFORE SERVING.
▶️ IMPORTANT TIPS:
👉 ADJUST THE VINEGAR AND MAPLE SYRUP in the salad dressing TO YOUR TASTE
👉 ADD THE SALAD DRESSING JUST BEFORE SERVING
👉 Add the salad dressing little at a time to the salad and taste as you go. Do not add the entire salad dressing at once. Remember you can always add more dressing but cannot remove it once added 🙂
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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