25+ Delicious Sunday Dairy-Free Cauliflower Recipes for Every Sunday Dinner

Cauliflower is one of those versatile vegetables that can be transformed into so many different delicious dishes, especially when you’re following a dairy-free diet.

Whether you’re looking for a comforting soup, a hearty casserole, or a crispy snack, cauliflower can be the star of your Sunday meal plan.

The beauty of cauliflower is its ability to absorb flavors, take on different textures, and even mimic some classic comfort foods—all without the need for dairy.

In this blog post, we’ve gathered 25+ creative, flavorful, and nourishing dairy-free cauliflower recipes that will inspire your Sunday cooking.

These recipes will not only fill your kitchen with wonderful aromas but also offer a variety of healthy and satisfying meals for everyone to enjoy.

So, whether you’re entertaining guests or cooking for yourself, these dairy-free cauliflower recipes are perfect for your next Sunday feast.

25+ Delicious Sunday Dairy-Free Cauliflower Recipes for Every Sunday Dinner

With these 25+ dairy-free cauliflower recipes, your Sunday meals will be filled with variety, flavor, and health benefits.

From savory bakes to crispy roasted dishes and flavorful soups, cauliflower proves to be a great alternative to traditional dairy-laden recipes.

By experimenting with these unique dishes, you’ll discover just how versatile and delicious this vegetable can be.

Plus, the best part is that each recipe is designed to be nourishing, full of nutrients, and free from dairy, making them suitable for anyone with dietary restrictions or those simply looking for a healthier alternative.

So, go ahead and indulge in these recipes, and make your Sundays a little bit brighter with cauliflower!

Roasted Dairy-Free Cauliflower Steaks

This roasted cauliflower steak recipe is a simple and savory dish with rich, roasted flavors. The cauliflower steaks are cut thick, seasoned with a blend of spices, and roasted until golden and tender. The addition of garlic, olive oil, and lemon juice enhances the natural flavor of the cauliflower. It’s an elegant and healthy alternative to meat, perfect for a Sunday dinner.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Remove the outer leaves from the cauliflower and slice it into 1-inch thick steaks. You should get about 3-4 steaks from one head of cauliflower.
3. In a small bowl, mix the olive oil, garlic, smoked paprika, turmeric, cumin, salt, and pepper.
4. Brush the cauliflower steaks with the olive oil mixture on both sides, making sure to coat evenly.
5. Arrange the steaks on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and tender.
6. Once done, drizzle with fresh lemon juice and garnish with chopped parsley.
7. Serve immediately and enjoy!

Roasted cauliflower steaks are a fantastic dairy-free alternative that brings out the vegetable’s natural sweetness and earthiness. The blend of spices adds complexity and depth to the dish, while the lemon juice adds a refreshing contrast. This recipe is not only healthy but also versatile—serve it as a main dish for a light lunch or dinner, or alongside other roasted vegetables for a hearty meal. It’s a great choice for anyone looking for a plant-based dish that doesn’t compromise on flavor.

Dairy-Free Cauliflower Rice Stir-Fry

This dairy-free cauliflower rice stir-fry is a healthy, low-carb take on the classic fried rice. Cauliflower rice is sautéed with a colorful mix of vegetables, and seasoned with soy sauce, ginger, and garlic. It’s a quick and satisfying dish that can be served as a main or side, packed with nutrients, and bursting with fresh flavors.

Ingredients:

• 1 medium head of cauliflower (or 4 cups cauliflower rice)
• 1 tablespoon sesame oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 small zucchini, diced
• 1/2 cup frozen peas
• 2 tablespoons coconut aminos or tamari
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional)

Instructions:

1. Begin by making cauliflower rice: cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the bell pepper, zucchini, and peas, and cook for another 5 minutes, stirring occasionally.
4. Add the cauliflower rice to the pan and stir to combine. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and starting to brown.
5. Drizzle with coconut aminos, rice vinegar, and ginger. Stir to combine and cook for another minute.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions and sesame seeds (optional).
8. Serve warm and enjoy!

This dairy-free cauliflower rice stir-fry is a wonderfully flavorful and nutritious dish. It’s an ideal alternative to traditional fried rice and offers a satisfying crunch and lightness that’s perfect for any meal. The soy sauce or coconut aminos, combined with rice vinegar and ginger, provide a savory and tangy punch, making this dish a favorite among those who want a quick, healthy, and delicious option for a Sunday dinner. It’s easy to make, highly customizable, and can be enjoyed by everyone, whether they’re avoiding dairy or not.

Vegan Cauliflower Buffalo Wings

These cauliflower buffalo wings are crispy, spicy, and entirely dairy-free. Coated in a light batter, they are baked until golden and then tossed in a tangy buffalo sauce. The result is a crunchy, zesty appetizer or main dish that will satisfy any craving for wings without the dairy. This recipe is perfect for those who want a fun, crowd-pleasing dish for a Sunday meal.

Ingredients:

• 1 large head of cauliflower
• 1 cup chickpea flour (or all-purpose flour)
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup dairy-free buffalo sauce (store-bought or homemade)
• 2 tablespoons olive oil
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cut the cauliflower into bite-sized florets.
3. In a bowl, whisk together the chickpea flour, water, garlic powder, onion powder, paprika, salt, and pepper until smooth.
4. Dip each cauliflower floret into the batter, making sure it is evenly coated, then place it on the prepared baking sheet.
5. Drizzle olive oil over the florets and bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
6. In a separate bowl, toss the baked cauliflower wings in buffalo sauce until evenly coated.
7. Return the wings to the oven and bake for an additional 5 minutes.
8. Garnish with fresh cilantro and serve with your favorite dairy-free dipping sauce.

These vegan cauliflower buffalo wings are the perfect combination of crispy and spicy, with a rich, tangy flavor that mimics the classic buffalo wings. The batter provides a satisfying crunch, while the buffalo sauce adds the perfect amount of heat and flavor. These cauliflower wings are an excellent choice for a Sunday appetizer or main dish, especially for those who are following a dairy-free or vegan diet. They’re fun to make, easy to eat, and a healthier alternative to traditional wings, offering all the indulgence without the dairy.

Cauliflower and Chickpea Curry (Dairy-Free)

This cauliflower and chickpea curry is a comforting, hearty, and flavorful dish that’s packed with vegetables and proteins. The cauliflower becomes tender as it simmers in a rich coconut milk base, while the chickpeas add a nice texture and depth. The blend of spices—turmeric, cumin, and coriander—gives this curry a warm, aromatic flavor. It’s a perfect dairy-free dish for a cozy Sunday meal, ideal served with rice or naan.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon coconut oil (or olive oil)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. In a large pot or Dutch oven, heat coconut oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onion becomes soft and fragrant.
2. Add the turmeric, cumin, coriander, and cinnamon to the pot, stirring constantly for about 1 minute to toast the spices.
3. Stir in the cauliflower florets and cook for an additional 5 minutes.
4. Add the coconut milk and vegetable broth to the pot, bringing the mixture to a simmer. Let it cook uncovered for about 15-20 minutes, or until the cauliflower is tender.
5. Stir in the chickpeas and cook for another 5 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve the curry over rice or with naan, garnished with fresh cilantro.

This cauliflower and chickpea curry is a rich, satisfying dish that’s both dairy-free and full of flavor. The creamy coconut milk pairs perfectly with the warmth of the spices, while the cauliflower and chickpeas offer a hearty, comforting texture. It’s a great option for a Sunday dinner, especially for those who want something nourishing and filling yet completely plant-based. Plus, it’s easy to make and perfect for meal prepping.

Cauliflower Tacos with Avocado Lime Sauce (Dairy-Free)

These cauliflower tacos are bursting with vibrant flavors and textures. The roasted cauliflower, seasoned with smoky and spicy spices, is the perfect filling for soft corn tortillas. Topped with a creamy avocado lime sauce and fresh toppings, these tacos are both satisfying and refreshing. They make a light yet flavorful dairy-free meal that’s perfect for a Sunday evening gathering.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice (for garnish)

For the Avocado Lime Sauce:

• 1 ripe avocado
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 small garlic clove
• Salt and pepper to taste
• 2 tablespoons water (for thinning)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread the cauliflower evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
3. While the cauliflower roasts, prepare the avocado lime sauce: In a blender or food processor, combine the avocado, lime juice, olive oil, garlic, salt, pepper, and water. Blend until smooth. Add more water if needed to reach a creamy consistency.
4. Warm the corn tortillas in a dry skillet or on a griddle until soft and warm.
5. To assemble the tacos, place a few roasted cauliflower florets on each tortilla. Top with red cabbage, tomatoes, cilantro, and a generous drizzle of avocado lime sauce.
6. Garnish with a squeeze of lime juice and serve immediately.

These cauliflower tacos with avocado lime sauce are light, fresh, and full of flavor. The roasted cauliflower provides a tender, spicy base, while the creamy avocado lime sauce adds a cooling contrast. It’s a great dairy-free alternative for taco lovers and perfect for a Sunday dinner that’s both healthy and fun. This recipe is easy to customize—add your favorite toppings or switch up the sauce to suit your tastes. It’s sure to be a hit with everyone, whether they follow a dairy-free diet or not.

Cauliflower and Sweet Potato Soup (Dairy-Free)

This cauliflower and sweet potato soup is creamy, comforting, and full of nutritious ingredients. The cauliflower and sweet potato blend together to create a velvety texture, while the spices bring out a warm, savory flavor. It’s a hearty and satisfying soup that’s naturally dairy-free, perfect for a light yet filling Sunday meal.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (or any dairy-free milk)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion is translucent.
2. Add the turmeric, cumin, ginger, and cinnamon to the pot and cook for another minute, stirring constantly to toast the spices.
3. Add the cauliflower and sweet potatoes to the pot, stirring to coat them in the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve the soup warm, garnished with fresh parsley.

This cauliflower and sweet potato soup is the epitome of comfort food. It’s velvety smooth, rich in flavor, and packed with healthy, dairy-free ingredients. The combination of cauliflower and sweet potato creates a naturally creamy texture, while the spices add a subtle warmth that makes it perfect for a cozy Sunday meal. It’s an easy recipe to prepare, and you can store leftovers for a quick meal throughout the week. This soup is a nourishing option for anyone looking to enjoy a light yet satisfying dairy-free dish.

Roasted Cauliflower and Quinoa Salad (Dairy-Free)

This roasted cauliflower and quinoa salad is a light yet hearty dish, perfect for a Sunday brunch or lunch. The caramelized cauliflower adds depth and flavor to the nutty quinoa, while the lemon-tahini dressing brings everything together. Packed with fresh vegetables and protein, this salad is both satisfying and refreshing. It’s a great dairy-free option that can be enjoyed warm or cold.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup pumpkin seeds (optional)

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (or honey)
• 1 small garlic clove, minced
• Salt and pepper to taste
• Water, to thin the dressing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with 1 tablespoon of olive oil, turmeric, cumin, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and caramelized.
3. While the cauliflower roasts, cook the quinoa according to package instructions. Fluff with a fork once done.
4. In a small bowl, whisk together all the ingredients for the lemon-tahini dressing. Add water a little at a time to thin the dressing to your desired consistency.
5. In a large bowl, combine the cooked quinoa, roasted cauliflower, cherry tomatoes, red onion, and parsley. Drizzle with the lemon-tahini dressing and toss gently to combine.
6. Garnish with pumpkin seeds if using and serve immediately.

This roasted cauliflower and quinoa salad is a wonderfully balanced dish, offering a mix of textures and flavors. The roasted cauliflower provides a savory base, while the quinoa adds a nutty, protein-packed element. The lemon-tahini dressing ties everything together with a tangy and creamy finish. It’s a light yet filling dairy-free salad that’s perfect for a Sunday meal and can easily be customized with your favorite vegetables or toppings.

Cauliflower Pizza Crust (Dairy-Free)

This cauliflower pizza crust is a fantastic gluten-free and dairy-free alternative to traditional pizza dough. The crust is made from cauliflower rice, making it low-carb while still providing a crispy, satisfying texture. Topped with your favorite veggies and dairy-free cheese, this pizza is a healthy and delicious choice for a Sunday night dinner. Plus, it’s easy to prepare and customizable to suit any taste.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup nutritional yeast (optional, for cheesy flavor)

For the Toppings:

• 1/2 cup dairy-free tomato sauce
• 1/2 cup dairy-free cheese (such as almond or coconut-based)
• Fresh basil leaves
• Sliced vegetables of choice (e.g., bell peppers, onions, mushrooms, spinach)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse the cauliflower florets until they resemble rice-sized pieces. Transfer the cauliflower rice to a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible.
3. In a large bowl, combine the cauliflower rice, olive oil, garlic powder, oregano, salt, pepper, eggs, almond flour, and nutritional yeast. Stir until well combined.
4. Transfer the mixture to the prepared baking sheet and press it into a round pizza shape. Bake for 20-25 minutes, or until the crust is golden and crispy.
5. Remove the crust from the oven, spread a thin layer of tomato sauce on top, and sprinkle with dairy-free cheese. Add your desired toppings.
6. Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese has melted and the toppings are cooked.
7. Garnish with fresh basil leaves and serve immediately.

This cauliflower pizza crust is a game-changer for those following a dairy-free or gluten-free diet. It’s crispy, light, and holds up well under a variety of toppings. The cauliflower rice gives the crust a satisfying texture, while the nutritional yeast adds a cheesy flavor without any dairy. This pizza is a healthy, customizable option for Sunday dinner, perfect for anyone craving a lighter, more nutritious alternative to traditional pizza. You can top it with your favorite veggies or go for a classic Margherita with dairy-free cheese for a simple yet delicious meal.

Cauliflower Stir-Fry with Tofu (Dairy-Free)

This cauliflower stir-fry with tofu is a quick, flavorful, and nutritious dish that can be served as a main course or side dish. The cauliflower is lightly sautéed and combined with crispy tofu, creating a dish full of textures and savory flavors. The soy sauce and sesame oil give it an authentic stir-fry taste, while the addition of garlic and ginger adds extra depth. This dish is easy to make and perfect for a dairy-free Sunday dinner.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 block firm tofu, drained and cubed
• 2 tablespoons sesame oil (or olive oil)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 2 teaspoons grated ginger
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the cubed tofu and cook for 6-8 minutes, flipping occasionally, until the tofu is golden and crispy. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of sesame oil and sauté the cauliflower florets for 5-7 minutes, until they begin to soften but still have some crunch.
3. Add the garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.
4. Stir in the red bell pepper, soy sauce, rice vinegar, and cooked tofu. Cook for an additional 3-4 minutes, stirring frequently, until everything is well coated and heated through.
5. Garnish with green onions and sesame seeds before serving.
6. Serve the stir-fry over rice or noodles for a complete meal.

This cauliflower stir-fry with tofu is a quick and satisfying dairy-free dish that’s full of flavor and texture. The tofu becomes crispy and golden, complementing the tender-crisp cauliflower. The soy sauce and sesame oil bring a savory umami depth to the stir-fry, while the garlic and ginger add aromatic freshness. Whether served over rice or noodles, this dish is perfect for a Sunday night dinner, offering a healthy and satisfying option that’s both vegan and gluten-free. It’s easy to customize with any vegetables or sauces you have on hand, making it versatile and adaptable to your tastes.

Cauliflower and Sweet Potato Curry (Dairy-Free)

This creamy cauliflower and sweet potato curry is a comforting and hearty dish that’s perfect for a cozy Sunday dinner. Packed with warming spices, tender cauliflower, and sweet potatoes, it’s a satisfying, nutrient-dense option that’s also completely dairy-free. The coconut milk adds a rich, creamy texture to the curry without any dairy, while the spices like turmeric and cumin create a fragrant and flavorful sauce. Served with rice, this curry is a complete and filling meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the garlic and ginger to the pot and cook for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for another minute to allow the spices to bloom.
4. Add the cauliflower florets and diced sweet potatoes to the pot. Stir to coat the vegetables with the spices.
5. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice and garnish with fresh cilantro.

This cauliflower and sweet potato curry is a rich, flavorful dish that’s comforting and filling. The combination of cauliflower and sweet potatoes creates a balance of savory and slightly sweet flavors, enhanced by the creamy coconut milk and warming spices. It’s the perfect dish to enjoy on a Sunday, offering a nourishing and satisfying meal that’s completely dairy-free. The curry is also versatile and can be customized with other vegetables or legumes like chickpeas for added protein.

Cauliflower Tacos (Dairy-Free)

Cauliflower tacos are a fun and delicious dairy-free option for Taco Sunday. The cauliflower is roasted until crispy and golden, then piled into soft tortillas with fresh toppings and a tangy avocado-lime sauce. These tacos are easy to prepare, full of flavor, and a healthy alternative to traditional meat tacos. With the perfect balance of crunch and creaminess, they’re a great choice for a quick and satisfying meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, mashed
• Juice of 1 lime
• 1 tablespoon fresh cilantro, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup shredded lettuce
• Salsa, for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower evenly on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is crispy and golden.
4. While the cauliflower roasts, prepare the avocado-lime sauce by mashing the avocado and stirring in the lime juice and cilantro. Season with salt to taste.
5. Warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
6. Assemble the tacos by spreading a spoonful of avocado-lime sauce on each tortilla. Top with roasted cauliflower, shredded lettuce, red onion, and salsa.
7. Serve the tacos immediately, garnished with extra cilantro if desired.

These cauliflower tacos are a perfect combination of crispy roasted cauliflower and creamy, tangy avocado-lime sauce, all wrapped in soft tortillas. They’re flavorful, filling, and completely dairy-free, making them an excellent choice for a healthy and satisfying Sunday meal. You can easily customize the toppings with your favorite salsa, vegetables, or even a dairy-free cheese if you like. These tacos are sure to be a hit at any Sunday dinner, offering a fresh and vibrant take on a classic Mexican dish.

Cauliflower Steaks with Chimichurri Sauce (Dairy-Free)

Cauliflower steaks are a unique and hearty way to enjoy this versatile vegetable. Sliced into thick “steaks,” the cauliflower is roasted until golden and tender. Paired with a zesty chimichurri sauce, this dish is full of bold flavors and is perfect for a dairy-free Sunday dinner. The chimichurri, made with fresh parsley, garlic, and vinegar, adds a tangy, herbaceous kick that complements the cauliflower beautifully. This dish is simple to make and looks impressive on the plate.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Remove the leaves from the cauliflower and slice the head into 1-inch thick steaks. You should get about 2-3 steaks, with the remaining florets being loose.
3. Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper. Place the steaks on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
4. While the cauliflower is roasting, prepare the chimichurri sauce. In a small bowl, combine the parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes (if using). Stir to combine and season with salt and pepper to taste.
5. Once the cauliflower steaks are cooked, drizzle the chimichurri sauce over the top and serve.

These cauliflower steaks with chimichurri sauce are a flavorful and satisfying dairy-free dish that makes cauliflower the star of the meal. The roasted cauliflower steaks are tender with a nice caramelization, while the chimichurri sauce adds a fresh, zesty contrast. This dish is perfect for a Sunday dinner, offering a healthy, plant-based alternative to traditional meat steaks. The chimichurri is incredibly versatile and can be used on other roasted vegetables or even grilled meats, making this a recipe you’ll want to keep in your regular rotation.

Cauliflower “Mac” and Cheese (Dairy-Free)

This dairy-free cauliflower “mac” and cheese is a delicious and healthier alternative to the traditional version. The creamy, cheesy sauce is made from cauliflower and cashews, making it completely dairy-free while still providing that rich, comforting texture. Perfect for a cozy Sunday dinner, this dish will satisfy your craving for comfort food without any dairy, while still being nutritious and filling. Serve it as a main dish or as a side alongside your favorite protein.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup raw cashews (soaked for 2 hours if not using a high-speed blender)
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups gluten-free pasta (or any pasta of your choice)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. While the pasta is cooking, steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain the cauliflower.
3. In a blender or food processor, combine the cooked cauliflower, soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. Heat the olive oil in a pan over medium heat and pour in the cauliflower sauce. Stir occasionally and cook for 2-3 minutes until heated through.
5. Combine the cooked pasta and cauliflower sauce in a large bowl, tossing to coat the pasta with the creamy sauce.
6. Serve topped with fresh parsley.

This cauliflower “mac” and cheese is a perfect alternative to the classic comfort food, offering all the creaminess and flavor without any dairy. The combination of cauliflower and cashews creates a velvety sauce that coats the pasta beautifully, while the nutritional yeast adds a cheesy flavor without the use of dairy. This dish is satisfying, nutrient-dense, and sure to be a hit with everyone at your Sunday dinner table, whether they are following a dairy-free diet or not.

Crispy Cauliflower Bites with Vegan Ranch (Dairy-Free)

These crispy cauliflower bites with vegan ranch dressing are the perfect finger food for a fun and delicious Sunday snack or appetizer. The cauliflower is coated in a flavorful breading and baked until crispy, giving you the perfect crunch. Paired with a homemade dairy-free ranch dressing, these bites are a tasty, guilt-free treat. Whether served as a snack or appetizer, they’re sure to please everyone, even those who are not following a dairy-free diet.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/2 cup cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the vegan ranch:
  • 1/2 cup unsweetened plain almond yogurt
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond milk and apple cider vinegar to create a buttermilk substitute. Dip each cauliflower floret into the mixture, then coat in a mixture of breadcrumbs, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
3. Arrange the coated cauliflower florets on the baking sheet in a single layer. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until crispy and golden.
4. While the cauliflower is baking, prepare the vegan ranch dressing by combining the almond yogurt, dill, chives, lemon juice, garlic powder, salt, and pepper in a bowl. Stir well to combine.
5. Serve the crispy cauliflower bites with the vegan ranch dressing for dipping.

These crispy cauliflower bites with vegan ranch are a fantastic dairy-free snack that combines crispy texture with a tangy, creamy dip. The cauliflower is perfectly coated and baked to a crisp, providing a satisfying crunch in every bite. The homemade vegan ranch dressing complements the cauliflower wonderfully with its herby and creamy flavor. This dish is ideal for serving as an appetizer or snack on Sunday, providing a healthier yet indulgent alternative to traditional fried snacks.

Cauliflower and Spinach Stuffed Portobello Mushrooms (Dairy-Free)

Cauliflower and spinach stuffed Portobello mushrooms are a savory and satisfying dish, perfect for a light yet filling Sunday meal. The combination of sautéed cauliflower, spinach, and garlic creates a flavorful and hearty filling for the large mushroom caps. These stuffed mushrooms are both dairy-free and gluten-free, making them a great option for various dietary needs. With a bit of seasoning and a sprinkle of dairy-free cheese, this dish is both nutritious and delicious.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small head of cauliflower, grated or finely chopped
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup dairy-free cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Add the grated cauliflower to the pan and cook for 5-7 minutes, until tender. Stir in the chopped spinach and cook until wilted. Season with thyme, salt, and pepper to taste.
4. Remove the filling from the pan and set it aside.
5. Place the mushroom caps on a baking sheet and spoon the cauliflower-spinach mixture into each mushroom.
6. If using, sprinkle a small amount of dairy-free cheese on top of each stuffed mushroom.
7. Bake the mushrooms for 15-20 minutes until tender. Garnish with fresh parsley and serve.

These cauliflower and spinach stuffed Portobello mushrooms are a satisfying and wholesome dish that’s perfect for a Sunday lunch or dinner. The cauliflower and spinach filling is both light and filling, providing a great balance of flavors, while the large mushroom caps add a meaty texture. The optional sprinkle of dairy-free cheese gives it an extra layer of flavor, making it a complete and satisfying meal. Whether served as an appetizer or a main dish, this recipe is sure to become a favorite in your dairy-free meal rotation.

Note: More recipes are coming soon!