25+ Easy and Delicious Saturday Vegan Cauliflower Recipes You’ll Love

If you’re looking for some fresh, exciting, and plant-based ways to cook cauliflower this Saturday, you’re in for a treat!

Cauliflower has become a star ingredient in vegan cooking, thanks to its versatility and ability to take on a variety of flavors and textures.

Whether you’re looking for a hearty soup, a crispy snack, or a satisfying main course, cauliflower can easily be transformed into a delicious vegan dish.

25+ vegan cauliflower recipes, you’ll find everything from creamy soups to crispy bites, stir-fries, curries, and even tacos.

These dishes are perfect for your weekend meals, providing a delightful mix of textures, flavors, and nutrients.

Whether you’re a cauliflower enthusiast or just starting to experiment with this nutritious vegetable, you’ll find plenty of inspiration for your Saturday cooking.

Get ready to discover a world of vegan cauliflower dishes that are easy to prepare and full of vibrant flavors!

25+ Easy and Delicious Saturday Vegan Cauliflower Recipes You’ll Love

Saturday meals are the perfect opportunity to get creative in the kitchen, and with these 25+ vegan cauliflower recipes, you can enjoy a variety of mouthwatering dishes that are both healthy and satisfying.

From comforting curries to light salads and hearty casseroles, these recipes will keep you coming back for more.

Cauliflower is an incredibly versatile vegetable that can be roasted, mashed, sautéed, or turned into a creamy sauce, making it ideal for vegan cooking.

So next Saturday, skip the same old routine and dive into a world of exciting cauliflower recipes.

These dishes will not only fuel your body with nutrients but also delight your taste buds.

Whether you’re cooking for yourself, a friend, or the whole family, these vegan cauliflower creations will make your weekend meals something special.

Spicy Cauliflower Buffalo Wings

Perfect for a cozy Saturday or a game night, these cauliflower buffalo wings are spicy, tangy, and irresistibly crispy. They’re a great alternative to traditional wings and pair wonderfully with a creamy vegan ranch dip.

Ingredients:

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour
• 1 cup plant-based milk (unsweetened almond or soy works well)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tsp salt
• 1 cup hot sauce (like Frank’s RedHot)
• 2 tbsp vegan butter, melted

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, black pepper, and salt to form a smooth batter.
3. Dip each cauliflower floret into the batter, ensuring it’s well-coated. Place the florets on the prepared baking sheet in a single layer.
4. Bake for 20 minutes, flipping halfway through.
5. Meanwhile, in a small bowl, mix the hot sauce and melted vegan butter.
6. Remove the baked cauliflower from the oven and toss it in the hot sauce mixture. Return to the baking sheet and bake for another 10 minutes.
7. Serve immediately with vegan ranch dressing or celery sticks.

These buffalo wings are guaranteed to be a hit with their bold flavor and crispy texture. Whether served as a snack or appetizer, they’ll leave everyone coming back for more.

Creamy Cauliflower Alfredo Pasta

This creamy cauliflower Alfredo pasta is indulgent yet healthy, making it an ideal Saturday comfort meal. The rich, velvety sauce is entirely plant-based, but you’d never guess it’s made with cauliflower.

Ingredients:

• 1 medium head of cauliflower, chopped
• 3 cups vegetable broth
• 2 tbsp olive oil
• 4 garlic cloves, minced
• ½ cup unsweetened plant-based milk
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• 12 oz pasta of your choice (fettuccine works great)
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pot, bring the vegetable broth to a boil and add the cauliflower. Cook for 10 minutes or until tender.
3. Heat olive oil in a skillet over medium heat. Sauté the garlic until fragrant, about 1 minute.
4. Transfer the cooked cauliflower and 1 cup of the broth to a blender. Add the sautéed garlic, plant-based milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
5. Toss the cooked pasta with the cauliflower Alfredo sauce, ensuring every strand is coated.
6. Garnish with fresh parsley and serve warm.

This dish brings warmth and comfort while sneaking in a serving of vegetables. It’s satisfying, creamy, and perfect for a laid-back weekend dinner.

Roasted Cauliflower Tacos with Chipotle Sauce

Bright and flavorful, these roasted cauliflower tacos are packed with spices and topped with a smoky chipotle sauce. They’re an exciting way to spice up your Saturday dinner routine.

Ingredients:

• 1 head of cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn or flour tortillas
• 1 cup shredded purple cabbage
• ½ cup diced avocado
• Fresh cilantro for garnish

Chipotle Sauce:

• ½ cup vegan mayo
• 1 tbsp adobo sauce from canned chipotle peppers
• 1 tsp lime juice

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt. Spread them on the prepared baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
4. While the cauliflower is roasting, prepare the chipotle sauce by whisking together vegan mayo, adobo sauce, and lime juice in a small bowl.
5. Warm the tortillas and assemble the tacos: add roasted cauliflower, shredded cabbage, diced avocado, and a drizzle of chipotle sauce. Garnish with fresh cilantro.

These tacos are vibrant, zesty, and full of textures. Perfect for sharing with friends or enjoying solo, they’ll bring a burst of flavor to your weekend.

Enjoy your Saturday with these delicious vegan cauliflower recipes! They’re versatile, wholesome, and prove that plant-based meals can be just as exciting as traditional ones.

Crispy Cauliflower Stir-Fry with Sesame Sauce

This crispy cauliflower stir-fry is a quick and satisfying dish that’s bursting with flavor. The golden cauliflower bites, coated in a sticky sesame sauce, are perfect for pairing with steamed rice or noodles for a complete Saturday dinner.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• ½ cup cornstarch
• ½ cup water
• 1 cup panko breadcrumbs
• 2 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 green onions, chopped

Sesame Sauce:

• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix cornstarch and water to form a thin batter. Dip each cauliflower floret into the batter, then coat with panko breadcrumbs. Arrange on the baking sheet.
3. Bake for 20-25 minutes until golden and crispy.
4. Heat sesame oil in a large skillet over medium heat. Sauté the red bell pepper and snap peas for 3-4 minutes.
5. In a small bowl, whisk together the sauce ingredients. Add the sauce to the skillet and cook until it thickens.
6. Add the baked cauliflower to the skillet and toss to coat. Garnish with green onions and sesame seeds. Serve hot.

This stir-fry is an explosion of flavor and texture, perfect for satisfying your weekend cravings while keeping it healthy.

Golden Turmeric Roasted Cauliflower Soup

Warm and comforting, this turmeric-infused roasted cauliflower soup is perfect for a relaxing Saturday evening. It’s creamy, aromatic, and packed with anti-inflammatory benefits.

Ingredients:

• 1 large head of cauliflower, chopped
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower with olive oil, turmeric, smoked paprika, cumin, salt, and pepper. Roast for 25 minutes, stirring halfway through.
3. In a large pot, heat a drizzle of olive oil and sauté the onion until translucent. Add garlic and cook for another minute.
4. Add the roasted cauliflower to the pot, reserving a few florets for garnish. Pour in the vegetable broth and simmer for 10 minutes.
5. Blend the soup using an immersion blender until smooth. Stir in coconut milk and adjust seasoning.
6. Serve hot, garnished with reserved cauliflower florets and fresh herbs.

This vibrant soup is a delicious way to wind down and recharge for the week ahead.

Sticky Cauliflower Teriyaki Bowls

Sweet, savory, and tangy, these sticky cauliflower teriyaki bowls are a fun and flavorful way to spend your Saturday. They’re topped with fresh veggies and a rich homemade teriyaki glaze.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup plant-based milk
• 1 cup panko breadcrumbs
• 2 tbsp sesame oil

Teriyaki Sauce:

• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tbsp water

For Serving:

• Cooked jasmine rice
• Sliced cucumber
• Shredded carrots
• Sesame seeds and green onions for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Dip cauliflower florets into flour, then plant-based milk, and coat with panko breadcrumbs. Bake for 20-25 minutes until crispy.
3. In a small saucepan, combine teriyaki sauce ingredients and cook until thickened.
4. Toss the crispy cauliflower in the teriyaki sauce until coated.
5. Assemble bowls with rice, teriyaki cauliflower, cucumber, carrots, and garnish with sesame seeds and green onions.

This dish is vibrant, wholesome, and perfect for a satisfying Saturday dinner.

Cauliflower and Chickpea Curry

This hearty cauliflower and chickpea curry is rich, creamy, and full of warming spices. It’s the ultimate one-pot meal to make your Saturday cozy and delicious.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 1 cup vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion until soft, then add garlic and ginger.
2. Stir in curry powder and cumin, cooking until fragrant.
3. Add cauliflower florets, chickpeas, coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Cover and cook for 20 minutes, stirring occasionally, until the cauliflower is tender.
5. Serve hot over steamed rice or with naan bread, garnished with fresh cilantro.

This curry is hearty, flavorful, and the perfect way to unwind after a busy week.

Cauliflower & Spinach Vegan Quesadillas

These vegan cauliflower and spinach quesadillas are a savory delight, packed with flavors and textures. The crispy tortillas are filled with roasted cauliflower, sautéed spinach, and vegan cheese, making them a perfect weekend lunch or dinner.

Ingredients:

• 1 small head of cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 cup vegan shredded cheese
• 4 large flour tortillas
• 1 tbsp nutritional yeast (optional)
• Salsa and guacamole for serving

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and slightly crispy.
3. In a skillet, sauté spinach until wilted and set aside.
4. Heat a separate pan over medium heat and place a tortilla on it. Sprinkle with a bit of vegan cheese, top with roasted cauliflower, sautéed spinach, and another sprinkle of cheese. Place a second tortilla on top.
5. Cook for 2-3 minutes on each side until golden brown and the cheese has melted.
6. Serve hot with salsa and guacamole on the side.

These quesadillas are crunchy on the outside and packed with flavor on the inside, making them a perfect vegan alternative to traditional quesadillas.

Cauliflower Fried Rice

A healthier take on the classic fried rice, this cauliflower fried rice is quick to make and full of vibrant veggies. It’s a perfect Saturday meal when you’re craving a flavorful yet light dish.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces
• 2 tbsp sesame oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots
• 2 green onions, chopped
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp toasted sesame seeds (optional)

Instructions:

1. Grate the cauliflower into small rice-sized pieces using a food processor or box grater.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Sauté the onion and garlic until softened.
3. Add peas, carrots, and cauliflower rice to the pan. Stir-fry for 5-7 minutes, until the cauliflower is tender but still slightly crisp.
4. Stir in soy sauce, rice vinegar, and sesame oil. Cook for another 2-3 minutes.
5. Garnish with chopped green onions and sesame seeds, if desired.

This cauliflower fried rice is a satisfying, lower-carb alternative to traditional fried rice. It’s quick, colorful, and packed with flavors that will brighten up your Saturday.

Cauliflower & Sweet Potato Tacos

These cauliflower and sweet potato tacos are packed with smoky, sweet, and spicy flavors. A great combination of textures, they’re perfect for a Saturday taco night.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• ½ cup diced red onion
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cauliflower and sweet potato with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, or until golden and tender.
3. Warm the tortillas and fill them with the roasted cauliflower and sweet potato mixture.
4. Top with shredded lettuce, diced red onion, avocado slices, and fresh cilantro.
5. Serve with lime wedges for squeezing.

These tacos are bursting with flavor and color, making them a delicious way to enjoy roasted vegetables on a Saturday evening. They’re satisfying, nutritious, and full of spices.

Cauliflower and Lentil Shepherd’s Pie

This cauliflower and lentil shepherd’s pie is a comforting, hearty dish that’s perfect for a cold Saturday night. The creamy cauliflower mash on top complements the savory lentil filling, making this dish a filling and wholesome choice.

Ingredients:

• 1 head of cauliflower, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 can (15 oz) lentils, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp vegan butter
• ½ cup unsweetened plant-based milk

Instructions:

1. Boil the cauliflower in a large pot until tender, about 10-12 minutes. Drain and mash with vegan butter and plant-based milk. Set aside.
2. In a skillet, heat olive oil and sauté onion, carrots, and garlic until soft, about 5-7 minutes.
3. Stir in lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 10 minutes, until the mixture thickens slightly.
4. Preheat your oven to 375°F (190°C).
5. In a baking dish, layer the lentil mixture, then spread the mashed cauliflower on top.
6. Bake for 20-25 minutes, until the top is golden.

This shepherd’s pie is a comforting, vegan take on the classic dish, perfect for filling you up on a chilly Saturday evening. The creamy cauliflower mash paired with the hearty lentil filling makes for a satisfying meal.

Cauliflower and Mushroom Stroganoff

This creamy, vegan cauliflower and mushroom stroganoff is a rich and indulgent dish, perfect for a cozy Saturday dinner. The combination of earthy mushrooms and tender cauliflower in a velvety sauce creates a satisfying, plant-based alternative to the classic stroganoff.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 tbsp flour (all-purpose or chickpea flour)
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
3. Stir in the flour and cook for 1 minute to make a roux.
4. Slowly add the vegetable broth, plant-based milk, nutritional yeast, and Dijon mustard, whisking continuously to create a smooth sauce. Bring to a simmer.
5. Add the cooked cauliflower to the pan and gently mash it with a spoon or potato masher to break it down into smaller pieces, mixing it with the sauce.
6. Cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper.
7. Serve over cooked pasta or rice, and garnish with fresh parsley.

This stroganoff is creamy, comforting, and perfect for a hearty Saturday meal. The combination of mushrooms and cauliflower creates a satisfying texture, and the creamy sauce is rich without being overly heavy.

Cauliflower and Potato Curry

This cauliflower and potato curry is a flavor-packed, vegan dish that’s perfect for a satisfying Saturday dinner. The creamy coconut milk-based curry, spiced with ginger, garlic, and garam masala, is comforting and vibrant.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened, about 5-7 minutes.
2. Add turmeric, cumin, and garam masala, and cook for 1 minute until fragrant.
3. Stir in the diced potatoes, cauliflower florets, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes and cauliflower are tender.
4. Season with salt and pepper to taste.
5. Serve the curry over cooked rice and garnish with fresh cilantro.

This cauliflower and potato curry is perfect for those chilly Saturdays when you want something filling and flavorful. It’s aromatic, creamy, and full of vibrant spices that will leave you feeling warm and satisfied.

Cauliflower and Pea Samosas

These cauliflower and pea samosas are a delightful, crispy snack or appetizer. Filled with a spiced cauliflower and pea mixture, they’re perfect for a Saturday gathering or as a savory treat during the weekend.

Ingredients:

• 1 small head of cauliflower, grated
• 1 cup frozen peas, thawed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• 8-10 phyllo pastry sheets (or store-bought samosa wrappers)
• Oil for brushing

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened.
2. Add the grated cauliflower, peas, cumin, coriander, turmeric, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
3. Remove from heat and stir in fresh cilantro, lemon juice, and salt and pepper to taste. Let the mixture cool.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. To assemble the samosas, place a spoonful of the cauliflower-pea mixture in the center of each phyllo sheet or samosa wrapper. Fold and seal the edges, brushing with oil to ensure the samosas are crispy when baked.
6. Bake for 20-25 minutes, or until golden and crispy.
7. Serve with a tangy tamarind chutney or a cooling cucumber dip.

These cauliflower and pea samosas are a wonderful way to enjoy a savory snack that’s flavorful and crispy. Perfect for any Saturday afternoon or gathering, they’ll impress guests and satisfy your cravings.

Cauliflower Tabbouleh Salad

This vibrant cauliflower tabbouleh salad is a refreshing, healthy option for a Saturday lunch or side dish. The cauliflower rice serves as a base, mixed with fresh herbs, tomatoes, and a tangy lemon dressing.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces
• 1 cup cherry tomatoes, diced
• 1 cucumber, diced
• ½ red onion, finely diced
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• 2 tbsp olive oil
• 3 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower into rice-sized pieces using a food processor or box grater.
2. In a large mixing bowl, combine the cauliflower rice, tomatoes, cucumber, red onion, parsley, and mint.
3. Drizzle with olive oil and lemon juice, and toss well to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature as a refreshing side dish or light lunch.

This cauliflower tabbouleh salad is light, bright, and packed with fresh herbs. It’s a perfect way to incorporate more vegetables into your Saturday meals, offering a healthy and refreshing alternative to traditional grain-based tabbouleh.

Note: More recipes​ are coming soon!