WHAT IS VEGAN CILANTRO LIME DRESSING

Okay, I’ve been struggling big time. I love a creamy dressing, more than words can express, but usually they have a dairy base, and I’m just not down for that. Thank goodness I tested out this creamy Vegan Cilantro Lime Dressing using cashews instead, and it worked! It is just as creamy, dairy-free and so delicious. Therefore, you must give it a try!

WHY I LIKE THIS DRESSING

Other than because it is vegan, I love this dressing as it is multi-purpose. It’s not just for salads, but also is great for using as a dip or a drizzle on potatoes, French fries, buddha bowls, and so much more! It is also super healthy, packed with cilantro, which has a plethora of health benefits, including hosting a number of vitamins.

THE INGREDIENTS

This is the simplest dressing to make. It requires:

• Soaked cashews
• Cilantro
• Lime juice
• Salt
• Pepper
• Garlic

MAKING VEGAN CILANTRO LIME DRESSING

To make this dressing, simply pack all of the ingredients into a blender and whip up until smooth – it’s that easy! Add in a tiny bit of water at a time until you reach your desired consistency.

TIPS

1. Make sure you soak your cashews for at least three hours. This will allow them to soften up and blend easily, resulting in a smoother, creamier dressing.
2. Use the stems and leaves of your cilantro – less prep and more nutrition that way!
3. After blending your ingredients, give the dressing a taste and add more salt, pepper, lime juice or cilantro, according to your taste.

SALAD RECIPES TO TRY

Jewelled Brussel Sprout Kale Salad (the perfect Fall side)

Candied Walnut Salad with Pear and Gorgonzola (another Fall favourite)

Beet and Orange Salad with Goat Cheese (fresh for summer)

TOOLS I USED TO MAKE THIS VEGAN CILANTRO LIME DRESSING

Click on the images below to see what I used for this recipe.

Vegan Cilantro Lime Dressing

Serving size: Makes 8oz

Prep time: 5 minutes

Inactive time: 3 hours

Ingredients

• 1/4 cup raw cashews, soaked for 3-4 hours in water
• 1 cup cilantro, packed (leaves and stems)
• juice of 1 lime (approximately 2 tbsp)
• 1 garlic clove
• 1/4 tsp salt
• pinch of pepper

Instructions

1. First, drain the cashews from their soaking water and rinse well.
2. Add the cashews, cilantro, lime juice, garlic, salt and pepper to a blender with two tablespoons of water and blend until creamy and smooth. If the dressing is too thick, continue to add more water, one tablespoon at a time until you’ve reached your desired consistency.
3. Finally, try the dressing and add more salt and pepper to taste.
4. Pour into an 8oz mason jar or a small, airtight container and store in the fridge for up to 4 days.

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WHAT IS PINK HUMMUS?

I’m a regular hummus lover for sure, but when you jazz it up by making it pink, it’s even better. I mean, you eat with your eyes first…am I right?!

This Pink Hummus is made with the legendary beetroot, meaning it is slightly sweet, yet earthy and aesthetically, it’s super vibrant! A definite show-stopper when brought to any party.

WHY I LOVE THIS HUMMUS

GOOD hummus is a labour of love, I’m not going to lie. However, the amount of time that hummus takes is mostly passive time. You don’t have to be in the kitchen during the entire process. And, it takes so long because this method of making hummus is going to give you the smoothest results, meaning the most delicious hummus.

Other than the smoothest, most velvety texture, I love this hummus because of the colour. It’s so fun and playful – perfect for kids or a crowd!

Also, I add roasted garlic to this recipe for maximum flavour and there’s nothing better than a head of roasted garlic, in my opinion.

THE INGREDIENTS

The ingredients to this recipe are simple, but it’s how you prepare them that really makes a difference. Here is what you will need:

• dry chickpeas
• beets
• tahini
• lemon juice
• garlic
• salt

HOW TO MAKE BEETROOT HUMMUS

The key to the smoothest hummus possible is using dry chickpeas. They take a while to prepare, so aim to make your hummus in the morning or early afternoon. First, you must soak the chickpeas overnight. By doing this, you will notice that they double in size and absorb a lot of that water.

In the morning, drain and rinse the chickpeas and add them to a large pot of water with some baking soda (to help soften them) and some salt. Bring to a boil and then reduce the heat to a low rolling boil, letting them cook for about an hour and a half, until they are nice and soft.

While the chickpeas are cooking, roast your beet in the oven by wrapping it in a piece of foil and placing it on a baking sheet. If you are adding garlic to the hummus (which I highly recommend), slice the top off the whole head of garlic to expose the top of each clove. Drizzle the cloves in olive oil, wrap the head in tin foil and roast in the oven for 45-55 minutes.

When the chickpeas are cooked, add them to a high-powered food processor, along with the tahini lemon juice, salt, garlic and the roasted beet. Blend for one minute until everything is incorporated, then scrape down the sides. Blend for another minute while drizzling in ice cold water until it is smooth and the texture is perfect.

TIPS WHEN MAKING PINK HUMMUS

1. Even though this recipe only requires one cooked beet, I would roast more to top the hummus with, and to have on hand for a quick snack – I love my beets with a little bit of olive oil, feta cheese and some salt and pepper!
2. Drizzle olive oil over top of the hummus before storing in the fridge to avoid discolouration or a “skin” forming on the top.
3. Use a high-powered food processor to ensure your hummus whips up to the smoothest consistency. I have the Ninja food processor and I love it!

MORE VIBRANT RECIPES YOU’LL LOVE

3-Ingredient Strawberry Chia Jam (summertime in a jar)

Strawberry Honey Ginger Galette (a sweet pie with an unexpected bing-bang-boom!)

Simple Beetroot Pasta (more beets, but this time with pasta)

TOOLS I USED TO MAKE THIS PINK HUMMUS

Click on the images below to see what I used for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

PINK HUMMUS (BEETROOT)

Serving size: Makes about 3 cups

Prep time: 10 minutes

Cook time: 1.5 hours

Passive time: 6-8 hours (overnight)

Ingredients

• 1 cup dry chickpeas
• 1/2 tsp baking soda
• salt
• 1 beet*
• 1 head of garlic (optional)
• juice of half a lemon (2 tbsp)
• 1/2 cup tahini
• olive oil

Instructions

1. Place chickpeas in a bowl and cover with a few inches of water. Soak overnight or for 6-8 hours. When they are done soaking, proceed with the next steps.
2. Preheat oven to 400 degrees F.
3. Drain and rinse the chickpeas and place them in a medium-sized pot with baking soda and one teaspoon of salt. Cover with 2 inches of water and bring to a boil. If you see foam rising to the top, skim it off with a spoon and discard. Turn the heat down and simmer, covered, for an hour and a half, or until chickpeas are soft and tender – you can cook them for as long as two hours.

Preparing the beets

1. In the meantime, get started on roasting your beet – place washed beet on a piece of tin foil and wrap it up like a present, making sure there are no holes in the foil where the steam can escape. Place on a baking tray in the oven for an hour and a half, or until the beet is tender enough to slide a butter knife easily into the centre.

Preparing the roasted garlic

1. If you are adding garlic to the hummus – slice the top quarter of your head of garlic off and drizzle the top of the visible cloves with a tablespoon of olive oil. Wrap in a tin foil package, similar to the one you wrapped the beet in and place on baking tray with the beet and roast in the oven for 45-50 minutes. The cloves will caramelize and be super tender.

Putting it all together

1. Remove and carefully open the tin foil packages. Let the beet sit for one minute and then use a paper towel to hold it in one hand and another paper towel to peel away the skin with your other hand. The skin should remove easily when the beet is fully cooked. Rinse the beet in cold water and slice into quarters.
2. Add a few ice cubes to a small measuring cup filled with cold water and set aside. When the chickpeas are done cooking, drain, transfer to a food processor and add the tahini, lemon juice, half teaspoon of salt and the beet quarters. Squeeze three (or more to taste) of the roasted garlic cloves out and add to the food processor. Blend the ingredients for about one minute and then scrape down the sides of the processor. Remove ice cubes from measuring cup and measure out one-quarter cup of the ice-cold water. Turn the motor back on and slowly drizzle the water into the food processor and blend for another minute. Try the hummus and add more salt or lemon juice, if needed. Transfer to a serving bowl and top with a pinch of flaky sea salt, if desired.

Store the hummus in an airtight container in the fridge with a drizzle of olive oil that covers the surface to avoid discolouration and a “skin” developing.

NOTES:

*I recommend roasting more than one beet to have some for a meal later on.

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WHAT IS A MEDITERRANEAN RICE BOWL?

This recipe is a mix between a buddha bowl and a salad. It’s all of your favourites from a Greek salad thrown together with some rice and, my favourite – homemade hummus!

THE INGREDIENTS

I love this Mediterranean Rice Bowl because the ingredients are so fresh and vibrant. They are easy to prepare and can be swapped out or omitted based on your preferences. You will need:

• your favourite rice
• spinach (or your favourite lettuce)
• cherry tomatoes
• cucumber
• feta cheese
• olives
• homemade hummus
• olive oil
• red wine vinegar
• a lemon
• dijon mustard
• garlic
• dried herbs (oregano & basil)

HOW TO MAKE THIS MEDITERRANEAN RICE BOWL

There are two cooked components to this bowl – the rice and the hummus. You may choose to use store-bought hummus, but if you haven’t made your own before, I highly suggest you try it. Check out my recipe here. It’s seriously a game-changer!

The rest of the ingredients are “toppers” which will be added to the bowl with the rice. Dice up your cucumber, halve the tomatoes and olives, and crumble up the feta.

To prepare the dressing, stir together the vinegar, juice of half a lemon, mustard, minced garlic and herbs and then drizzle in the olive oil while whisking to combine.

BUILDING THE BOWL

Firstly, lay your spinach in the bottom of your favourite bowl. Top it with the rice, tomatoes, olives, cucumber, feta and a big dollop of the hummus. Next, drizzle your dressing over top of the ingredients and toss with two spoons to combine. Add salt and pepper according to taste, dig in and enjoy!

MORE RECIPES IN A BOWL

Rainbow Buddha Bowl with Garlic Tahini Dressing (taste the rainbow and get all your nutrients)

Roasted Vegetable Quinoa Bowl (protein-packed and super easy)

TOOLS NEEDED FOR THIS RECIPE

Click below to check out what I use to make this Mediterranean Rice Bowl.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

MEDITERRANEAN RICE BOWL (GF)

Serving size: 4

Prep time: 10 minutes

Cook time: 25 minutes

INGREDIENTS

• 1 cup rice
• 4 handfuls baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, pitted and sliced
• 1 cup cucumbers, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup homemade or store-bought hummus

For the dressing:

• 2 tbsp red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 2 garlic cloves, minced
• juice of 1/2 a lemon (about 2 tbsp)
• 1 tsp dijon mustard
• 1/2 cup olive oil
• salt
• pepper

INSTRUCTIONS

1. Cook the rice according to package directions.
2. Place one handful of spinach into each of the four serving bowls and top with the cooked rice. Divide the tomatoes, cucumbers, olives, feta cheese and hummus amongst the four bowls, on top of the rice and spinach.
3. In a separate small bowl or measuring cup, mix together the vinegar, oregano, basil, garlic, lemon juice and mustard. Slowly drizzle in the olive oil while whisking to combine and season with a pinch of salt and pepper. Drizzle the dressing overtop of the assembled bowls. Toss, serve and enjoy!

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WHAT IS VEGAN ORANGE CAULIFLOWER?

We’ve all heard of (and possibly tried) the famous Chinese orange chicken dish. It’s sticky, saucy and absolutely slammin’ with flavour! Since I don’t eat meat, I wanted to sub the chicken for a plant-based ingredient, and what’s more versatile than the humble cauliflower?! Nothing is – cauliflower wins, hands down.

Personally, I am in love with this dish and most dishes with cauliflower as the star. Eat it with rice, some green onions and your choice of protein – vegan or not!

THE INGREDIENTS

Although this recipe may seem intimidating, the ingredients and method are truly simple. I add a medium head of cauliflower to the batter (as outlined below), bake it, and then quickly coat it in the sauce after they are baked through.

The batter:

• Whole wheat flour
• Paprika
• Salt & pepper
• Plant-based milk

The Sauce:

• Juice from an orange
• Soy sauce or tamari
• Maple syrup, agave or honey (if not vegan)
• Garlic
• Rice vinegar
• Cornstarch

HOW TO MAKE STICKY VEGAN ORANGE CAULIFLOWER

After you have washed, dried and broken up your cauliflower into florets, you will want to coat them in the batter. Whisk together the flour, spices and milk, and dump the florets into the smooth mixture, coating fully. Spread them out on a parchment-lined baking sheet and bake for 25 minutes, turning halfway.

While the cauliflower bakes, mix the sauce ingredients together and add to a hot pan with some sesame oil. Create a slurry with the cornstarch and some water and add it to the sauce with the baked cauliflower. It will get nice and thick and ooey and gooey. It’s like a saucy, boneless chicken wing, minus the chicken. So good!

OTHER CAULI-FORWARD RECIPES

Sumac Roasted Cauliflower (a crowd-pleaser!)

Hot and Sweet Cauliflower Wings (an amazing substitution for regular wings)

Roasted Garlic Mashed Cauliflower (AS good as mashed potatoes)

Easy Creamy Cauliflower Soup (perfect for a cold winter day)

TOOLS NEEDED FOR THIS RECIPE

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Sticky Vegan Orange Cauliflower

Serving size: 4-5

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

• 1 medium head of cauliflower, washed, dried and cut into florets
• 1 cup whole wheat flour
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/4 cup plant-based milk (I use oat milk)
• juice of one orange
• 1/4 cup soy sauce or tamari
• 1 tbsp maple syrup (or honey, if not vegan)
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 1/2 tsp cornstarch
• 1 tbsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. For the batter: Whisk together the flour, paprika, salt, pepper and milk until smooth. Coat each cauliflower floret in the batter and shake off any extra. Place on prepared baking sheet and bake in the oven for 25 minutes, turning halfway through. While the cauliflower is baking prepare the sauce.
3. For the sauce: Whisk together the orange juice, soy sauce, maple syrup, vinegar and garlic. In a separate bowl, whisk the cornstarch with two tablespoons of cold water to make a slurry.
4. Heat the sesame oil in a large pan over medium-high heat. When the cauliflower is ready, add it to the hot pan with the sauce and cornstarch slurry. Mix continuously for a minute or two – the sauce should thicken immediately. Remove from heat, sprinkle with the sesame seeds and serve!

NOTES:

• This vegan orange cauliflower is great with rice and green onions

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I have to admit, I’m a fruit person. Fruit is good on everything – pizza, salads, even sandwiches! I consistently put fruit in my salad, and this recipe is no different. Seasonal pears are so good, and when they are matched with a potent cheese and some sugary-sweet nuts, life is good!

INGREDIENTS IN THIS CANDIED WALNUT SALAD

• The fruit – I love, love, love pears, and Bartlett are my favourite when they are ripe and ready to eat. They are in season in the Fall and are a perfect replacement for your typical veg in any salad.
• The creamy and salty – If you are someone who scrunches their nose up when you think about blue cheese, I’m sorry, but HOW!? Sometimes you just need a stinky cheese. BUT, if you can’t get over it, then it can totally be replaced with any of your favourite cheeses in this recipe. Goat or feta would be exceptional!
• The sweet and crunchy – CANDIED WALNUTS. These are “cash money” as the young kids would say. They barely made it to the bowl with the rest of the ingredients because they kept making stops at my mouth on the way. They are absolutely my favourite part.

THE DRESSING

What would be a more perfect vinaigrette than maple syrup? Drizzle those greens in this dressing that’s made with dijon, 100% pure maple syrup, apple cider vinegar, some seasonings and olive oil. Perfection, if I do say so myself!

More Salads for your Diverse Needs

Beet and Orange Salad with Goat Cheese (fresh and vibrant!)

Make-Ahead Vegan Sweet Potato Salad (perfect for a family dinner)

Jewelled Brussel Sprout Kale Salad with Honey Dijon Dressing (the show-stopper)

Orzo Halloumi and Roasted Grape Salad (a fun twist on a side dish!)

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Pear, Gorgonzola and Candied Walnut Salad

Serving size: 4

Prep time: 15 minutes

Ingredients

For the salad:

• About 4 handfuls tuscan kale, stems removed, washed and chopped
• 1/2 tbsp olive oil
• salt
• 1 cup walnut halves
• 1/4 cup packed brown sugar
• 3 tbsp butter
• 1 Bartlett pear, diced
• 1/4 cup gorgonzola cheese, crumbled

For the Dressing:

• 1 tbsp maple syrup
• 1/2 tbsp dijon mustard
• 1/2 tbsp apple cider vinegar
• pinch of salt
• pinch of pepper
• 2 tbsp olive oil

Instructions

For the salad:

1. Preheat oven to 350 degrees Fahrenheit.
2. Drizzle the olive oil on the kale as well as a pinch of salt and massage with fingers until kale turns a deep green colour, approximately 1 minute. Set aside.
3. Place the walnuts on a baking sheet and toast in the oven for 5-8 minutes, or until lightly browned and fragrant. Watch carefully as they burn easily! Remove and set aside.
4. In a small pot over medium heat, melt the butter and brown sugar, until the sugar starts to bubble. Add the walnuts and cook another 2 minutes. Spread the mixture onto a parchment lined baking sheet and immediately sprinkle with a few pinches of salt and pull apart with a fork. Let cool completely, about 10 minutes.
5. Assemble the salad by placing the diced pear on top, followed by the gorgonzola and candied walnuts. Drizzle with the dressing and toss gently.

For the dressing:

1. Combine all ingredients into a single serve blender and blend until combined, or, place in a small mason jar and shake well.

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This tzatziki sauce is thick, creamy, refreshing and a great spread for wraps and gyros, or to go with falafel, fries, bread or vegetables. It’s the perfect match for anything that needs a creamy element! I love it with my Easy Za’atar Socca bread.

Tzatziki is popular around the Middle East and the Mediterranean, especially in Greece. It is my dream to travel to Greece one day and learn more about their cuisine, but until then, I will have this recipe on repeat, so I can pretend I’m there.

Tzatziki is simply a combination of yogurt, fresh herbs, lemon, cucumber, garlic, olive oil and salt. It’s a perfect summer dip, sauce or spread, as it’s cool and bright!

It is incredibly easy to whip up at home. Follow my recipe below, and feel free to add extras of your favourite ingredients!

Homemade Tzatziki

Serving size: Makes 1 cup

Prep time: 5 minutes

Ingredients:

• 1 cup cucumber, shredded
• 1 cup full-fat Greek yogurt
• 1 clove of garlic, grated
• zest of 1 lemon
• 1 1/2 tbsp freshly squeezed lemon juice
• 1 tbsp chopped dill
• pinch of salt
• olive oil (optional)

Instructions:

1. Place cucumber in a clean tea towel or paper towel and squeeze the liquid out over a sink.
2. Mix the cucumber, yogurt, garlic, lemon zest and juice, dill and salt in a bowl. Transfer to a small plate and use the back of a spoon to spread it out over the surface. Drizzle with a little bit of olive oil, if desired. Serve immediately.
3. Store extra in an airtight container in the fridge for up to three days.

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I’m always diverting from traditional pasta sauces because life is too exciting to do boring things. The method this recipe follows is the tried-and-true method I use for most of my pasta sauces, and it’s SO easy.

It requires the cooking of the star ingredient, in this case, beets, followed by the blending, seasoning and simmering. Not to mention the addition of coconut milk to make it extra creamy and delicious. That’s it! So easy. So good!

You can use whatever pasta you would like, but I prefer a rigatoni or tortiglioni as they have those gorgeous grooves to suck up and hold onto this vibrant sauce. My most favourite pasta to use can be found here.

It’s tortiglioni time to make this dish!

Simple Beetroot Pasta

Serving size: 4

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients:

• 4 red beets, peeled and quartered
• 450 g pasta (I prefer tortiglioni)
• salt
• pepper
• 1 cup vegetable broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup canned coconut milk
• 1/4 cup crumbled feta or goat’s cheese, for topping (optional)
• 2 tbsp parsley, chopped, for topping (optional)

Instructions:

1. Bring a large pot of heavily salted water to a boil and add the beets, cooking until fork-tender (about 25-30 minutes).
2. Use a wire spider (or a slotted spoon) to carefully remove the beets from the boiling water and transfer to a high-powered blender. Add the pasta to the same water the beets were cooking in and boil until ‘al dente.’
3. Blend the beets with the broth and a pinch of pepper, until smooth.
4. Add the olive oil to a large saucepan set over medium-low heat. When hot, add the garlic and saute for 30 seconds or until fragrant, being careful not to burn. Pour in the beet puree and simmer until smooth, stirring often. Pour in the coconut milk and let simmer until sauce thickens, approximately 8-10 minutes.
5. Transfer the cooked pasta to the sauce and stir to coat and finish cooking. Add more salt and pepper to taste. *If you salted your pasta water enough, you may not need to add more salt at this point.
6. Transfer pasta to a serving dish and top with the cheese and parsley, if using. Bon appetit!

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I traveled to SE Asia during the summer of 2017. Those were the days, man. It was like 6 weeks of pure foodie inspiration. Rice, curries, fresh fruit, toasties from the 7/11…If you know, you know.

The abundance of carbs I ate while there was record-breaking, and the best part is, I didn’t gain a pound…I actually lost weight. Afterall, you step outside and instantly sweat off a few kilos in the 50-degree weather. And now, I have a plethora of different rice dishes under my belt!

So let’s chat about this coconut rice dish. I just love coconut ‘er-thang! This rice makes for a perfect side dish to any meal – It has a creamy quality to it and it takes minutes to whip up. Here is what you will need:

• jasmine rice
• coconut milk
• salt
• lime
• cilantro

Let’s get started!

Coconut Lime Cilantro Rice

Serving size: 3-4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 cup jasmine rice
• 1 cup canned coconut milk
• 1 cup water
• salt
• juice of 1/2 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Add rice, coconut milk, water and a generous pinch of salt to a saucepan and bring up to a boil. Turn heat to low, cover and simmer for 10 minutes (or according to rice package directions).
2. Remove from heat and add the lime juice and cilantro to the rice, fluff with a fork to combine.
3. Serve immediately.

NOTES:

*Add a touch of honey to the rice while cooking for a hint of sweetness.

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We are officially entering Fall and that means, Thanksgiving. I’m a lover of enjoying seventy-four side dishes and can always forego the main one. I am always on the hunt for new and fun sides to add to any meal…especially those around the holidays!

This Roasted Garlic Mashed Cauliflower is the perfect side for Thanksgiving, Christmas, Easter…you name it! It’s low-carb and will please your keto and vegan family members. Bonus: It tastes just as good as mashed potatoes!

How to Make Vegan Roasted Garlic Mashed Cauliflower

I highly recommend a good food processor or blender. The Ninja Kitchen line is a great product and I use their food processor every single day. I make EVERYTHING in it – smoothie bowls, pestos, pastry doughs and this mashed cauliflower. It is an affordable alternative to the well-known Vitamix.

For this recipe, everything gets precooked, placed in your food processor and then blended until smooth – it’s THAT easy! Here is what you will need:

• One medium-sized head of cauliflower
• A head of garlic
• Vegetable broth

The Roasted Garlic

Let’s talk about the garlic – is there anything better?! For this recipe I love using roasted garlic, and although it may take longer, it’s so worth it. In addition, you will also have leftover cloves that you can use in other dishes that you will be serving (or just save them for another day). Roasting a head of garlic is a great move for large dinner parties or holiday gatherings.

To roast, all you have to do is cut off the top of the entire head of garlic, leaving the top of the cloves exposed. Drizzle the head with olive oil, wrap in tin foil and place on a baking sheet and into the oven for 45 minutes. If you want to save on time, you can mince your raw garlic, add to a pan over low heat with some olive oil for about 30 seconds to one minute, and use this in place of the roasted stuff in the recipe. Above all, don’t skimp on the garlic!

Cooking the Cauliflower

To cook the cauliflower, place the florets into a large pot with about a cup and a half of veggie stock. Cover and set your burner to high, and when the liquid starts boiling, turn the burner down slightly and let steam for about 5-10 minutes (depending on how small your florets are). They will be ready when they are fork-tender. Don’t overcook them because you will end up with mushy cauliflower instead of mashed cauliflower!

After you cook the garlic and cauliflower, all that’s left to do is throw it all into your food processor and watch it come together – Pillowy, low-carb clouds of heaven!

More Amazing Cauliflower Sides

Sumac Roasted Cauliflower (a showstopper)

Hot and Sweet Cauliflower Wings (perfect for game day)

East Creamy Cauliflower Soup (a winter hit)

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Vegan Roasted Garlic Mashed Cauliflower

Servings: 4

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

• 1 whole head of garlic
• medium head of cauliflower, broken into florets
• 1 1/2 cups vegetable stock
• salt
• pepper
• olive oil
• fresh thyme, for topping (optional)

Instructions

For the garlic:

1. Preheat oven to 375 degrees Fahrenheit.
2. Peel the outer layer of skin off of the garlic and slice the top of the head off (see photo above). Place on a piece of tin foil and drizzle the top with about one tablespoon of olive oil. Wrap the garlic up so that there are no holes for the steam to escape and place on a baking sheet and then in the oven for 45-55 minutes.

For the cauliflower:

1. When the garlic has been roasting for about half hour, start your cauliflower. Place the florets into a large pot with the vegetable stock, cover and bring to a boil. Once boiling, reduce slightly to a rolling boil and allow the cauliflower to steam for 5-10 minutes, or until just fork tender – do not drain.
2. Use a slotted spoon to transfer the cauliflower to a food processor or blender and add one tablespoon of the veggie stock that the cauliflower was cooking in.
3. Remove the garlic from the oven and carefully unwrap. Use your fingers to squeeze out two of the cloves (or as many as you want!) and place in the food processor with the cauliflower and stock. Add in 1/4 teaspoon of salt and a few grinds of fresh black pepper and pulse everything to combine and then blend until smooth. Be patient and scrape down the sides often. You can add more of the veggie stock to help loosen it, but don’t add too much or else it will become mushy. Eventually, if you continue to blend and scrape, the mixture will become smooth without the added veggie stock.
4. Taste and add more salt and pepper or another clove of garlic, if desired. I like to put more than 1/4 teaspoon of salt, but it is always better to start with less and add more, than to add too much for your taste.
5. Transfer the cauliflower to a serving bowl, drizzle with some olive oil and top with fresh thyme, if desired.

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I used my Simple Living Soup Maker to make this soup. If you haven’t heard of Simple Living and their products, you need to check them out! I love my soup maker – It makes dinners easy – heating, blending and cooking soups in 30 minutes! Their soup maker can also be used to make smoothies and alcoholic beverages…My fav! Not to mention it is so quick to clean and easy to store. The BEST.

If you don’t have a Soup Maker, you can use a large pot and then an immersion blender to puree the soup after it is done cooking.

Let’s talk ingredients. Here is what you will need to make this flavourful soup:

• cauliflower
• a yellow or white potato
• yellow onion
• garlic
• dried/fresh sage
• vegetable broth

Everything goes into your Soup Maker and it gets set to “Smooth,” and then turned on. Half an hour later, the soup is hot, creamy and ready to serve.

While the soup is cooking, I like to fry some fresh sage leaves to put on top. These are GOLD. All you have to do is add them to a hot pan with a thin layer of oil and fry until crispy! This only takes a minute or two. Drain them on some paper towels and when the soup is done, sprinkle them on top. So good!

This recipe is the perfect, healthy, post-work meal that will feed a family of four. It’s great for those long days at work, when you come home and need something quick to whip up. The Soup Maker makes it even more practical – I will never make soup in anything else again!

Easy Creamy Cauliflower Soup

Servings: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• one small head of cauliflower, cleaned and broken into florets
• one medium yellow or white potato, cut into 1/2 inch chunks
• 1/2 yellow onion, diced
• 2 cloves garlic (minced, if cooking stovetop)
• 1/2 tsp dried sage
• 1/4 tsp salt
• a few grinds of fresh black pepper
• 3 cups of vegetable broth (plus 1/2 cup if cooking stovetop)
• olive oil

Instructions:

Soup Maker steps:

1. Put all ingredients into your soup maker. Feel free to add more broth right up to the MAX line. Secure the lid and set to “Smooth.” Press “ON.” Once the soup is done, check the seasoning and add more salt/pepper if desired. Pour into bowls and drizzle with a splash of olive oil.

Stovetop steps:

1. Add 1 tablespoon olive oil to a large pot over medium heat. Once the oil has warmed, add your onion and let cook, stirring occasionally, until soft – about 5 minutes. Add the garlic and stir frequently, cooking until fragrant – about 30 seconds to 1 minute. Add the cauliflower, potatoes, sage, salt and pepper to the pot. Pour in the vegetable broth and stir to combine. Bring up to a boil and then reduce the heat to a simmer. Cover and cook for 30 minutes.
2. Once the soup is done and all vegetables are tender, blend the soup with an immersion blender until smooth. Alternatively, you can very carefully pour the soup into a blender, blend until smooth and then return to the pot. At this point, taste the soup and adjust salt and pepper accordingly. Serve immediately or store in airtight containers in the fridge for up to 3 days.

NOTES:

I like to top this soup with crispy sage leaves and hemp hearts. To fry fresh sage leaves, coat the bottom of a small pan with a thin layer of oil. Place the pan over medium-high heat, and when the oil is hot, drop the sage leaves in. They should sizzle immediately. Cook for 1-2 minutes or until crispy. Drain on paper towels before serving on top of the soup.

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