25+ Flavorful Holiday Vegan Cauliflower Recipes to Try This Season

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The holidays are a time for gathering, celebrating, and enjoying delicious meals with family and friends.

But for those following a vegan diet or seeking plant-based options, finding satisfying holiday recipes can sometimes feel like a challenge.

Fortunately, cauliflower – often hailed as the “vegan miracle vegetable” – is here to save the day. With its versatility and ability to absorb flavors, cauliflower makes the perfect foundation for an array of mouthwatering holiday dishes.

From savory mains to comforting side dishes, this humble vegetable can be transformed into a variety of festive recipes that are not only delicious but also nutritious.

In this blog post, we’ve compiled over 25 holiday vegan cauliflower recipes to make your holiday meals unforgettable.

Whether you’re hosting a vegan feast or simply looking to add more plant-based options to your table, these recipes will have you covered.

So, get ready to embrace the versatility of cauliflower and make your holidays even more special!

25+ Flavorful Holiday Vegan Cauliflower Recipes to Try This Season

As the holiday season approaches, there’s no better time to explore the versatility and deliciousness of cauliflower in your vegan cooking.

From creamy soups and hearty mains to festive appetizers and sides, the possibilities are endless with this humble vegetable.

With these 25+ holiday vegan cauliflower recipes, you can create dishes that are both satisfying and flavorful, offering something for everyone at your holiday gathering.

By embracing the potential of cauliflower, you’ll not only be able to serve up tasty and healthy meals but also showcase a diverse range of flavors that can please all kinds of palates.

So, this holiday season, let cauliflower take center stage in your kitchen and enjoy these festive, plant-based recipes that will leave your guests asking for seconds.

Vegan Cauliflower “Steak” with Herb Sauce

This vegan cauliflower steak is a perfect dish for any holiday meal, offering a rich and savory flavor with a delightful texture. The cauliflower is roasted to perfection, paired with a fragrant herb sauce that brings out its natural sweetness. This dish is hearty enough to be a main course yet light enough to be served alongside other holiday favorites.

Ingredients:

  • 1 large cauliflower head
  • 3 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp lemon juice
  • 1/4 cup tahini
  • 1 tbsp apple cider vinegar
  • 1/4 cup warm water

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the cauliflower into 1-inch thick slices, keeping the core intact to hold the “steaks” together.
  3. Place the cauliflower steaks on a baking sheet and brush both sides with olive oil.
  4. Season with salt, pepper, smoked paprika, and garlic powder.
  5. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and tender.
  6. While the cauliflower roasts, prepare the herb sauce. In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, and warm water until smooth.
  7. Stir in the parsley and thyme, and adjust seasoning to taste.
  8. Once the cauliflower steaks are roasted, drizzle the herb sauce over them and serve warm.

This cauliflower steak is a wonderfully satisfying and flavorful dish that can serve as the centerpiece of your holiday meal. The herb sauce adds a creamy and zesty contrast, elevating the roasted cauliflower’s natural flavor. It’s a great option for vegan guests and anyone looking to enjoy a light yet hearty holiday dish. The combination of roasted cauliflower with fresh herbs will bring a burst of color and flavor to your table, creating a dish that is both nutritious and delicious.

Vegan Cauliflower Stuffing

This vegan cauliflower stuffing is a perfect holiday side dish that offers all the comforting flavors of traditional stuffing with a healthy twist. The cauliflower rice serves as a low-carb base, while the sautéed vegetables and fragrant herbs give it a hearty and flavorful taste, making it a great alternative to conventional stuffing.

Ingredients:

  • 1 large cauliflower head
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, grated
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
  • 2 tsp fresh sage, chopped
  • 1 tsp fresh thyme, chopped
  • Salt and pepper, to taste
  • 1/4 cup vegetable broth

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Break the cauliflower into florets and pulse in a food processor until it resembles rice-sized pieces.
  3. Heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are soft.
  4. Stir in the cauliflower rice, fresh herbs, and vegetable broth. Cook for an additional 5-7 minutes, stirring occasionally.
  5. Add the dried cranberries and toasted almonds, and season with salt and pepper.
  6. Transfer the mixture to a greased baking dish and bake for 20-25 minutes, until the top is golden and crispy.
  7. Serve warm as a side dish.

This cauliflower stuffing provides a lighter, gluten-free alternative to the traditional stuffing while still delivering the comforting flavors associated with the holiday season. The cauliflower rice soaks up the savory broth and herbs, while the cranberries add a touch of sweetness and the almonds provide crunch. It’s an ideal side dish for those looking for a healthier option that doesn’t skimp on flavor. Paired with your favorite holiday mains, this stuffing will be a hit at your celebration.

Vegan Cauliflower Mashed Potatoes

This vegan cauliflower mashed potatoes recipe is a creamy, dreamy side dish that’s perfect for any holiday feast. By using cauliflower instead of potatoes, you get a lighter version that still delivers all the creamy, velvety texture and comforting flavor that mashed potatoes are known for. Plus, it’s a great option for those looking to reduce carbs or enjoy a low-calorie alternative.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tbsp fresh chives, chopped (optional)
  • 1 tbsp nutritional yeast (optional for added flavor)

Instructions:

  1. Steam the cauliflower florets for 10-12 minutes, until they are very tender.
  2. Drain the cauliflower and place it in a large mixing bowl or food processor.
  3. Add the almond milk, vegan butter, and minced garlic. Mash with a potato masher or blend until smooth and creamy.
  4. Season with salt and pepper to taste. If desired, stir in nutritional yeast for a cheesy flavor.
  5. Garnish with fresh chives and serve warm.

These vegan mashed cauliflower potatoes are a game-changer for your holiday meal. They’re as smooth and creamy as the classic mashed potatoes, but with fewer calories and carbs. The garlic and vegan butter enhance the flavor, and the nutritional yeast adds a subtle savory depth that pairs perfectly with any main dish. This recipe will not only satisfy your mashed potato cravings but also offer a healthy alternative that still feels indulgent—ideal for a holiday spread that leaves everyone feeling good.

Vegan Cauliflower Tacos with Avocado Salsa

These vegan cauliflower tacos are a fresh and flavorful addition to any holiday spread. The roasted cauliflower is perfectly seasoned, providing a satisfying texture, while the creamy avocado salsa brings a burst of freshness and vibrancy. These tacos are light yet filling and a great option for holiday gatherings where a more casual dish is needed.

Ingredients:

  • 1 large cauliflower head, cut into small florets
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1 ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cherry tomatoes, chopped
  • Hot sauce (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
  3. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden.
  4. While the cauliflower roasts, prepare the avocado salsa. In a small bowl, combine avocado, cilantro, lime juice, red onion, cherry tomatoes, and a pinch of salt.
  5. Warm the tortillas in a skillet or microwave.
  6. To assemble the tacos, spoon the roasted cauliflower onto each tortilla, top with avocado salsa, and drizzle with hot sauce if desired.
  7. Serve warm and enjoy!

These vegan cauliflower tacos are a perfect blend of textures and flavors—crispy, smoky cauliflower combined with a creamy, tangy avocado salsa. They make a wonderful, vibrant addition to any holiday meal, offering a fresh and healthy option that will be loved by vegans and non-vegans alike. These tacos are not only delicious but also easy to prepare, making them a great choice for a laid-back yet flavorful holiday gathering.

Vegan Cauliflower and Lentil Curry

This vegan cauliflower and lentil curry is a comforting and warming dish that brings bold flavors to your holiday table. The cauliflower becomes tender and absorbs all the aromatic spices, while the lentils provide a hearty, protein-packed base. This curry is both satisfying and nutritious, making it a great choice for a filling holiday meal.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 1 cup dried red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
  2. Stir in the garlic, ginger, turmeric, cumin, garam masala, cinnamon, and coriander. Cook for another minute until fragrant.
  3. Add the cauliflower florets, red lentils, coconut milk, and 2 cups of water. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the cauliflower is tender and the lentils are cooked through.
  5. Season with salt and pepper to taste, and garnish with fresh cilantro.
  6. Serve warm with rice or naan.

This vegan cauliflower and lentil curry is the epitome of comfort food. The creamy coconut milk and rich blend of spices provide a deep, satisfying flavor, while the lentils add a hearty protein source. This dish is perfect for cozy holiday meals and can be made in large batches for gatherings. It’s filling, fragrant, and incredibly nourishing, offering a warming and flavorful dish that will become a new holiday favorite.

Vegan Cauliflower and Sweet Potato Gratin

This vegan cauliflower and sweet potato gratin is a rich, creamy, and indulgent dish that’s perfect for a holiday feast. The combination of roasted cauliflower and sweet potatoes creates a sweet-savory balance, while the creamy cashew sauce adds a luxurious texture. This dish is sure to impress and is a great addition to your holiday spread.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 2 medium sweet potatoes, peeled and sliced thinly
  • 1/2 cup raw cashews, soaked for 4 hours or overnight
  • 1 cup unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Fresh thyme, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Steam the cauliflower florets for 10-12 minutes until tender.
  3. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
  4. Lightly grease a baking dish and layer the sweet potato slices, followed by a layer of steamed cauliflower.
  5. Pour the cashew cream sauce over the vegetables, making sure they’re evenly covered.
  6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
  7. Garnish with fresh thyme and serve warm.

This vegan cauliflower and sweet potato gratin is an elegant and rich dish that’s both comforting and full of flavor. The sweet potatoes provide a natural sweetness that pairs wonderfully with the earthy cauliflower, while the cashew cream sauce brings it all together with a velvety texture. This gratin is a luxurious and satisfying dish that will make a great addition to any holiday spread, offering a crowd-pleasing option that both vegans and non-vegans will enjoy.

Vegan Cauliflower Fritters with Tahini Sauce

These vegan cauliflower fritters are crispy on the outside and tender on the inside, making them an irresistible appetizer or side dish for your holiday meal. Paired with a creamy tahini sauce, they provide a burst of flavor in every bite. They’re simple to make and are perfect for a gathering where finger food is a must.

Ingredients:

  • 1 large cauliflower head, chopped into small florets
  • 1/2 cup chickpea flour
  • 1/4 cup breadcrumbs (use gluten-free if preferred)
  • 2 tbsp fresh parsley, chopped
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1 tbsp water (more if needed)
  • 1 clove garlic, minced

Instructions:

  1. Steam the cauliflower florets for 10-12 minutes until soft, then mash them with a fork or potato masher.
  2. In a mixing bowl, combine the mashed cauliflower, chickpea flour, breadcrumbs, parsley, cumin, salt, and pepper. Stir until well mixed. Add a splash of water if needed to bind the mixture together.
  3. Heat olive oil in a skillet over medium heat. Shape the cauliflower mixture into small fritters and fry them for 3-4 minutes on each side, until golden and crispy.
  4. For the tahini sauce, whisk together tahini, lemon juice, garlic, and water until smooth. Add more water for a thinner consistency if desired.
  5. Serve the fritters warm with tahini sauce for dipping.

These vegan cauliflower fritters are the perfect balance of crispy and creamy, making them an excellent finger food for holiday gatherings. The tahini sauce adds a nutty, rich flavor that complements the fritters perfectly. Whether served as an appetizer or a side dish, these fritters will be a hit with everyone at your holiday table. They’re easy to make, packed with flavor, and versatile enough to fit into any meal.

Vegan Cauliflower and Chickpea Salad

This vegan cauliflower and chickpea salad is a vibrant, fresh, and nutritious dish that’s perfect for a holiday spread. The roasted cauliflower provides a smoky flavor, while the chickpeas add protein and heartiness. The tangy lemon dressing ties everything together, making it a delightful addition to your holiday table.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet.
  3. Roast for 20-25 minutes, stirring halfway through, until the cauliflower is tender and slightly caramelized.
  4. While the cauliflower and chickpeas are roasting, prepare the dressing by whisking together tahini, lemon juice, apple cider vinegar, salt, and pepper.
  5. In a large bowl, combine the roasted cauliflower and chickpeas with cherry tomatoes, red onion, and parsley.
  6. Drizzle the tahini dressing over the salad and toss gently to combine.
  7. Serve warm or chilled.

This cauliflower and chickpea salad is a satisfying and hearty dish that’s full of flavors and textures. The roasted cauliflower adds a smoky depth, while the chickpeas provide protein and a lovely crunch. The fresh tomatoes and red onion add a burst of color and flavor, and the creamy tahini dressing brings it all together. This salad is a perfect addition to any holiday meal, providing a light yet flavorful option that pairs well with heavier dishes.

Vegan Cauliflower Soup with Crispy Garlic Croutons

This velvety cauliflower soup is rich, comforting, and packed with flavor. The roasted cauliflower creates a smoky base, while the creamy coconut milk adds a smooth, velvety texture. Topped with crispy garlic croutons, this soup is a perfect starter or light main course for your holiday gathering.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 potato, peeled and diced
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1/4 cup fresh parsley, chopped
  • 1 cup crusty bread, cubed (for croutons)
  • 2 tbsp olive oil (for croutons)
  • 1 garlic clove, minced (for croutons)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and golden brown.
  2. While the cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
  3. Add the diced potato, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer for 15-20 minutes, or until the potatoes are tender.
  4. Once the cauliflower is roasted, add it to the soup pot. Stir to combine and cook for an additional 5 minutes.
  5. Use an immersion blender to blend the soup until smooth and creamy. Adjust seasoning with salt and pepper to taste.
  6. For the croutons, heat olive oil in a skillet over medium heat. Add the bread cubes and minced garlic, cooking until crispy and golden brown.
  7. Ladle the soup into bowls and top with crispy garlic croutons and fresh parsley.
  8. Serve warm.

This creamy cauliflower soup is a comforting dish that will warm up your holiday guests. The roasted cauliflower adds a smoky depth of flavor, while the coconut milk gives the soup a rich and creamy texture. The crispy garlic croutons provide a delightful crunch, making each spoonful a perfect combination of smooth and crispy. This soup is a cozy, elegant starter for any holiday meal.

Vegan Cauliflower Pizza with Pesto and Arugula

This vegan cauliflower pizza is a fresh, gluten-free alternative to traditional pizza. The cauliflower crust is light and crispy, providing the perfect base for a flavorful pesto sauce, roasted cauliflower, and peppery arugula. This pizza is a fun and unique way to enjoy cauliflower, making it an exciting addition to your holiday menu.

Ingredients:

  • 1 small cauliflower head, chopped into florets
  • 1/2 cup ground almonds or almond flour
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/4 cup pesto (store-bought or homemade)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh arugula
  • 1 tbsp balsamic glaze (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Place the cauliflower florets in a food processor and pulse until finely grated into rice-sized pieces.
  2. Microwave the cauliflower rice in a bowl for 5-7 minutes until tender. Once cooked, let it cool slightly, then squeeze out any excess moisture using a clean towel or cheesecloth.
  3. In a bowl, combine the cauliflower rice with ground almonds, nutritional yeast, garlic powder, salt, and pepper. Add olive oil and mix until everything is well combined.
  4. Form the mixture into a pizza crust shape on a parchment-lined baking sheet. Press it down evenly, and bake for 20-25 minutes, or until golden brown and crispy on the edges.
  5. Spread the pesto over the baked cauliflower crust. Top with cherry tomatoes and return the pizza to the oven for 5-7 minutes, just to warm the toppings.
  6. Once out of the oven, scatter fresh arugula on top and drizzle with balsamic glaze, if desired.
  7. Slice and serve warm.

This vegan cauliflower pizza is a unique and flavorful twist on traditional pizza. The cauliflower crust is a light, gluten-free option that perfectly complements the bold pesto and fresh toppings. The peppery arugula adds a refreshing contrast to the rich pesto, and the cherry tomatoes bring a burst of freshness. This pizza is a great choice for a holiday meal, offering a lighter, healthier alternative to the usual pizza options.

Vegan Cauliflower and Mushroom Wellington

This vegan cauliflower and mushroom Wellington is a stunning and impressive dish that’s perfect for any holiday celebration. The flaky puff pastry encases a savory filling of roasted cauliflower and mushrooms, creating a delicious and hearty main course that’s sure to be the star of your meal.

Ingredients:

  • 1 small cauliflower head, chopped into florets
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 lb mushrooms, finely chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup fresh thyme, chopped
  • 2 tbsp balsamic vinegar
  • 1 sheet puff pastry (vegan-friendly)
  • 2 tbsp vegan butter, melted

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until tender and golden brown.
  3. While the cauliflower roasts, heat olive oil in a pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  4. Add the chopped mushrooms to the pan and cook until they release their moisture and become tender, about 8 minutes.
  5. Stir in the balsamic vinegar and thyme, and cook for another 2 minutes. Remove from heat and let the mixture cool.
  6. Once the cauliflower is roasted, combine it with the mushroom mixture and stir to combine. Season with salt and pepper to taste.
  7. Roll out the puff pastry on a baking sheet lined with parchment paper. Spoon the cauliflower and mushroom filling into the center of the pastry.
  8. Fold the pastry over the filling, sealing the edges. Brush with melted vegan butter.
  9. Bake for 25-30 minutes, until the pastry is golden and crispy.
  10. Slice and serve warm.

This vegan cauliflower and mushroom Wellington is a perfect showstopper for your holiday feast. The flaky puff pastry creates a beautiful, crispy exterior, while the cauliflower and mushrooms provide a savory, hearty filling. This dish is both elegant and satisfying, making it a great centerpiece for any holiday table. The combination of roasted cauliflower and earthy mushrooms is a perfect balance of flavors, and the puff pastry adds an indulgent touch that everyone will love.

Vegan Cauliflower and Potato Hash

This vegan cauliflower and potato hash is a delicious, hearty, and comforting dish that’s perfect for holiday mornings or brunches. The combination of crispy potatoes and roasted cauliflower creates a satisfying base, while fresh herbs and a tangy sauce bring it all together. It’s an easy and filling dish that everyone will enjoy.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 2 medium potatoes, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup green onions, sliced
  • 1 tbsp lemon juice
  • 1/4 cup tahini
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets and diced potatoes in olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
  3. Roast for 25-30 minutes, stirring halfway through, until the potatoes are golden and crispy and the cauliflower is tender.
  4. While the vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, apple cider vinegar, and a pinch of salt.
  5. Once the cauliflower and potatoes are roasted, toss them with fresh parsley and green onions.
  6. Drizzle with the tahini dressing before serving.

This vegan cauliflower and potato hash is a simple yet flavorful dish that can easily be doubled for larger holiday gatherings. The crispy potatoes and tender cauliflower create the perfect base for a satisfying breakfast or brunch dish. The tahini dressing adds a creamy, tangy element that brings everything together, making this dish a standout option for your holiday spread.

Vegan Cauliflower and Red Pepper Stuffed Bell Peppers

These vegan cauliflower and red pepper stuffed bell peppers are a colorful and nutritious dish that’s perfect for a festive holiday meal. The cauliflower is mixed with quinoa, roasted red peppers, and a flavorful seasoning blend, then stuffed into sweet bell peppers for a beautiful presentation. This dish is healthy, satisfying, and full of vibrant flavors.

Ingredients:

  • 4 large bell peppers, tops cut off and seeds removed
  • 1 small cauliflower head, chopped into florets
  • 1 cup cooked quinoa
  • 1/2 cup roasted red pepper, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tsp cumin
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Steam the cauliflower florets for 10-12 minutes until tender, then mash them with a fork or potato masher.
  3. In a large mixing bowl, combine the mashed cauliflower, cooked quinoa, roasted red pepper, basil, cumin, salt, and pepper. Stir until well mixed.
  4. Stuff the bell peppers with the cauliflower mixture, pressing gently to pack the filling.
  5. Place the stuffed peppers on a baking sheet and drizzle with olive oil.
  6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
  7. Drizzle with lemon juice and serve warm.

These stuffed bell peppers are a perfect holiday dish with their bright colors and rich flavors. The combination of cauliflower, quinoa, and roasted red peppers makes for a hearty and satisfying filling. The sweetness of the bell peppers pairs beautifully with the savory filling, and the lemon juice adds a fresh, zesty finish. This dish is not only delicious but also a great way to showcase cauliflower in a festive, plant-based meal.

Vegan Cauliflower and Spinach Lasagna

This vegan cauliflower and spinach lasagna is a comforting and creamy dish that’s perfect for a holiday gathering. The cauliflower is blended into a smooth sauce, which replaces the traditional béchamel, while the layers of spinach and pasta provide a satisfying texture. This lasagna is both hearty and light, making it a perfect addition to your holiday table.

Ingredients:

  • 1 medium cauliflower head, chopped into florets
  • 2 cups fresh spinach, chopped
  • 9 lasagna noodles, cooked according to package directions
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp nutmeg
  • Salt and pepper, to taste
  • 2 tbsp fresh basil, chopped
  • 1 cup tomato sauce

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Steam the cauliflower florets for 10-12 minutes until soft. Blend the cauliflower with nutritional yeast, olive oil, garlic, nutmeg, salt, and pepper until smooth and creamy.
  3. In a skillet, sauté the garlic and spinach over medium heat until the spinach is wilted. Set aside.
  4. In a baking dish, spread a layer of tomato sauce on the bottom. Place three lasagna noodles on top.
  5. Layer half of the cauliflower sauce, followed by half of the sautéed spinach. Repeat the layers, finishing with a layer of cauliflower sauce.
  6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden.
  7. Garnish with fresh basil and serve warm.

This vegan cauliflower and spinach lasagna is a creamy, savory dish that’s sure to satisfy. The cauliflower sauce creates a rich and velvety texture that perfectly complements the spinach and noodles. The tomato sauce adds a tangy contrast, and the fresh basil brings a pop of color and flavor. This lasagna is perfect for a hearty holiday meal, offering a plant-based alternative to the traditional dish.

Vegan Cauliflower Biryani

This vegan cauliflower biryani is a fragrant and flavorful dish that’s perfect for holiday celebrations. The cauliflower florets are cooked with aromatic spices and layered with rice to create a satisfying and vibrant meal. This dish is both comforting and festive, with its rich colors and delicious spices, making it a perfect centerpiece for your holiday table.

Ingredients:

  • 1 small cauliflower head, chopped into florets
  • 1 1/2 cups basmati rice
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • Salt, to taste
  • 2 tbsp vegetable oil
  • 1/4 cup raisins
  • 1/4 cup cashews, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Cook the basmati rice according to package directions and set aside.
  2. In a large skillet, heat vegetable oil over medium heat. Add the onions, garlic, and ginger, cooking for 5-7 minutes until softened.
  3. Add the cauliflower florets and spices (turmeric, cumin, garam masala, cinnamon) to the skillet, stirring well. Cook for another 5 minutes, until the cauliflower is tender.
  4. Add the raisins and cashews, stirring to combine. Remove from heat.
  5. In a large serving dish, layer the cooked rice and cauliflower mixture, starting with a layer of rice at the bottom. Repeat the layers, finishing with the cauliflower.
  6. Garnish with fresh cilantro and drizzle with lemon juice before serving.

This vegan cauliflower biryani is a flavorful and aromatic dish that’s perfect for any holiday celebration. The combination of tender cauliflower, fragrant spices, and fluffy basmati rice creates a delicious and satisfying meal. The raisins and cashews add sweetness and crunch, making this dish an indulgent treat that will impress your guests. This biryani is a great option for those looking for a plant-based main course that is full of bold flavors and rich textures.

Note: More recipes​ are coming soon!