Lately, cauliflower has been flooding social media as a carb replacer ([mashed] potatoes & rice). Although a delicious substitute, that I myself use, my favorite way to eat cauliflower is roasted! Come to think of it, my favorite way to eat all veggies is roasted! Call me bias, but its m-m-good! Looking at the recipe below you may get overwhelmed. Fear not! I wrote the directions in the order you should make this in & 3 steps or less! There are like 3 recipes in 1 post below. See the notes below for an abbreviated version for the sauce & noodles. I do hope you enjoy this. And remember, the star of the show is the cauliflower!
- 1 large cauliflower, divided (for making the sauce, below)
- ½ tsp chili powder
- ¼ tsp sage
- 1 pinch salt & pepper
- Preheat the oven to 425 degrees Fahrenheit.
- In a glass baking dish, add 2/3 of the cauliflower. Evenly distribute the chili powder and sage. Sprinkle with salt and pepper. Bake for 30 minutes.
- 1/3 remaining cauliflower
- 1 carrot, chopped
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- ¼ tsp salt (or taste)
- ½ water
- Boil the cauliflower and carrot until fork tender.
- Once soften, add to a food processor with all other ingredients.
- Serve warm.
*NOTE: If you don’t want to make the sauce, use your favorite vegan/vegan sauce (cheese wiz, nacho cheese, sour cream) .
- 8 oz pho noodles (or any rice noodle)
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 pinch salt, to taste
- ¼ cup loosely packed parsley, chopped
- Cook the noodles according to package instructions. Set aside.
- In the same pot the noodles were cooked, add the garlic, olive oil and salt. Let it sizzle for about 2 minutes- sautéing is not necessary.
- Add the Pho and parsley. Turn off heat and cover until ready to serve.
*NOTE: Have you own garlic noodles recipe? Use it instead of mine. I won’t be upset!