35+ Quick Sunday Vegan Cauliflower Recipes to Warm Your Heart

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Cauliflower has become a versatile star in the vegan kitchen, offering a mild, neutral flavor that effortlessly absorbs spices, seasonings, and marinades.

Whether you’re roasting, grilling, or blending it into creamy sauces, cauliflower can be transformed into dishes that are just as comforting and flavorful as any traditional Sunday meal.

If you’re looking for plant-based inspiration for your next Sunday dinner or weekend gathering, you’ve come to the right place.

In this post, we’ll share over 35 amazing Sunday vegan cauliflower recipes that range from hearty main dishes to delicious sides and snacks.

From crispy buffalo wings to creamy curries and flavorful tacos, these dishes are perfect for family meals, special occasions, or simply enjoying a relaxing, satisfying Sunday.

So, gather your ingredients and let’s dive into these mouthwatering, easy-to-make vegan cauliflower recipes that will elevate your weekend dining experience!

35+ Quick Sunday Vegan Cauliflower Recipes to Warm Your Heart

Whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your week, these 35+ Sunday vegan cauliflower recipes will surely inspire your next meal.

From savory roasts to creamy soups and crispy snacks, cauliflower proves that it’s not just a humble vegetable but a powerful ingredient capable of creating satisfying, flavorful dishes.

These recipes offer something for everyone—quick weeknight dinners, impressive Sunday meals, and everything in between.

So next time you’re craving something hearty, healthy, and delicious, reach for some cauliflower and get ready to create a truly memorable dish!

Vegan Cauliflower Buffalo Wings

These Vegan Cauliflower Buffalo Wings are the ultimate game-day snack or a hearty appetizer perfect for a lazy Sunday. Crispy, spicy, and flavorful, they mimic the satisfying taste and texture of traditional buffalo wings but are entirely plant-based. They’re baked instead of fried, making them a healthier indulgence without sacrificing the classic tangy and spicy buffalo flavor.

Ingredients:

1 medium head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour (or gluten-free flour)

1 cup plant-based milk (e.g., almond or oat milk)
1 tsp garlic powder
1 tsp smoked paprika

1/2 tsp salt
1/2 tsp black pepper
1 cup buffalo sauce

2 tbsp vegan butter

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth.
Dip each cauliflower floret into the batter, ensuring it is fully coated. Shake off any excess and place the florets on the prepared baking sheet.
Bake for 20 minutes, flipping halfway through for even crispiness.

While baking, heat the buffalo sauce and vegan butter in a small saucepan until combined.
Remove the cauliflower from the oven, toss it in the buffalo sauce mixture, and bake for an additional 10 minutes.
Serve hot with vegan ranch or celery sticks on the side.

Vegan Cauliflower Buffalo Wings offer a spicy, tangy twist on your Sunday spread, leaving both vegans and non-vegans equally impressed. Perfect for sharing, this crowd-pleaser can easily double as a comforting weeknight treat or a show-stopping appetizer.

Creamy Vegan Cauliflower Alfredo Pasta

This Creamy Vegan Cauliflower Alfredo Pasta is a rich, velvety dish that reinvents classic alfredo sauce using wholesome cauliflower. It’s a decadent and dairy-free option perfect for Sunday dinners, delivering comfort and satisfaction without the guilt. With its silky texture and flavorful garlic-herb infusion, this recipe is guaranteed to be a family favorite.

Ingredients:

1 medium head of cauliflower, chopped
3 cups vegetable broth
3 cloves garlic, minced

1/4 cup nutritional yeast
1/2 cup unsweetened plant-based milk
1/4 cup olive oil

1 tsp dried oregano
1 tsp onion powder
1/2 tsp salt

1/2 tsp black pepper
12 oz fettuccine or pasta of choice

Instructions:

Boil the cauliflower in the vegetable broth for 10 minutes or until tender. Reserve 1/2 cup of the broth.
Cook the pasta according to package instructions, drain, and set aside.
In a blender, combine the cooked cauliflower, reserved broth, garlic, nutritional yeast, plant-based milk, olive oil, oregano, onion powder, salt, and pepper. Blend until smooth and creamy.

Return the cooked pasta to the pot, pour the sauce over it, and toss to coat evenly.
Heat on low for 2-3 minutes to meld the flavors.
Serve hot, garnished with fresh parsley or vegan parmesan if desired.

This Creamy Vegan Cauliflower Alfredo Pasta transforms humble cauliflower into an indulgent sauce that feels luxurious without being heavy. A perfect centerpiece for a Sunday meal, it satisfies your cravings for comfort food while staying light and healthy.

Roasted Cauliflower and Chickpea Buddha Bowl

The Roasted Cauliflower and Chickpea Buddha Bowl is a vibrant, nourishing meal ideal for a relaxed Sunday lunch or dinner. Packed with plant-based protein and fiber, this recipe combines roasted cauliflower, crispy chickpeas, and an array of fresh vegetables, all drizzled with a tangy tahini dressing. It’s a satisfying one-bowl wonder that’s as beautiful as it is delicious.

Ingredients:

1 medium head of cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil

1 tsp smoked paprika
1 tsp cumin
1/2 tsp turmeric

1/2 tsp salt
2 cups cooked quinoa or brown rice
1 cup mixed greens or spinach

1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
1/4 cup tahini

2 tbsp lemon juice
1 tbsp maple syrup
2 tbsp water (to thin the dressing, if needed)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, turmeric, and salt. Spread evenly on the baking sheet.

Roast for 25-30 minutes, stirring halfway through, until golden and crispy.
While roasting, whisk together tahini, lemon juice, maple syrup, and water in a small bowl to make the dressing.
Assemble the Buddha bowl by layering quinoa, mixed greens, shredded carrots, and cherry tomatoes in a bowl.

Top with the roasted cauliflower and chickpeas, and drizzle generously with tahini dressing.
Serve immediately or refrigerate for up to two days for meal prep.

This Roasted Cauliflower and Chickpea Buddha Bowl is a balanced and nourishing choice for Sundays, offering bold flavors, vibrant colors, and wholesome ingredients. Easy to customize, this dish makes a great addition to your weekly rotation, leaving you energized and satisfied.

Vegan Cauliflower Tacos with Spicy Lime Crema

These Vegan Cauliflower Tacos are a bold, flavorful addition to your Sunday menu. Roasted cauliflower, seasoned with smoky spices, pairs beautifully with a zesty and creamy lime sauce. Perfect for sharing, this easy-to-make recipe brings vibrant Mexican-inspired flavors to the table while staying completely plant-based.

Ingredients:

1 medium head of cauliflower, cut into small florets

2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder

1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt

8 small corn or flour tortillas
1 cup shredded purple cabbage
1/2 cup diced tomatoes

1/4 cup chopped cilantro

Spicy Lime Crema:

1/2 cup vegan mayo or plain plant-based yogurt

1 tbsp lime juice
1/2 tsp hot sauce (optional)
1/4 tsp garlic powder

Pinch of salt

Instructions:

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss cauliflower florets with olive oil, smoked paprika, chili powder, cumin, garlic powder, and salt. Spread evenly on the baking sheet.
Roast for 25 minutes, flipping halfway, until tender and lightly charred.
Meanwhile, whisk together the ingredients for the lime crema and set aside.

Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by layering roasted cauliflower, shredded cabbage, diced tomatoes, and a drizzle of lime crema. Garnish with chopped cilantro.
Serve immediately with lime wedges on the side.

These Vegan Cauliflower Tacos are a feast for the senses, offering a balance of smoky, tangy, and spicy flavors. Quick and easy, they’re perfect for a laid-back Sunday dinner or a fun gathering with friends and family.

Vegan Cauliflower and Lentil Curry

This Vegan Cauliflower and Lentil Curry is a hearty, comforting dish that’s perfect for a Sunday dinner. Packed with warm spices and creamy coconut milk, it’s a flavorful and protein-rich meal that pairs wonderfully with rice or naan. This one-pot wonder is as easy to make as it is satisfying, making it a go-to recipe for cozy weekends.

Ingredients:

1 medium head of cauliflower, cut into florets
1 cup dried red lentils, rinsed
1 tbsp coconut oil

1 onion, diced
3 garlic cloves, minced
1 tbsp grated ginger

2 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric

1 can (14 oz) coconut milk
2 cups vegetable broth
1 can (14 oz) diced tomatoes

Salt and pepper, to taste
Cooked basmati rice, for serving

Instructions:

Heat coconut oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
Stir in garlic, ginger, curry powder, cumin, and turmeric, cooking for 1 minute until fragrant.
Add cauliflower, lentils, coconut milk, vegetable broth, and diced tomatoes. Stir well to combine.

Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the cauliflower is cooked.
Season with salt and pepper to taste.
Serve over basmati rice and garnish with fresh cilantro if desired.

This Vegan Cauliflower and Lentil Curry is a cozy, nourishing meal that’s perfect for Sundays. It’s a warm, satisfying dish that fills your home with enticing aromas and your belly with plant-powered goodness.

Vegan Cauliflower Pizza Crust

This Vegan Cauliflower Pizza Crust is a game-changer for pizza night! Made with riced cauliflower and simple plant-based ingredients, it’s crispy, gluten-free, and perfect for Sunday evenings. Load it up with your favorite vegan toppings for a guilt-free meal that doesn’t skimp on flavor or crunch.

Ingredients:

1 medium head of cauliflower, riced (about 4 cups)
1/4 cup ground flaxseed
1/4 cup water

1/4 cup almond flour
1/4 cup nutritional yeast
1 tsp garlic powder

1 tsp dried oregano
1/2 tsp salt

Toppings (optional):

Vegan mozzarella
Tomato sauce
Fresh basil

Sliced vegetables (e.g., bell peppers, mushrooms, onions)

Instructions:

Preheat your oven to 400°F (200°C) and line a pizza stone or baking sheet with parchment paper.

Steam the riced cauliflower for 5-7 minutes, then let it cool slightly. Squeeze out as much moisture as possible using a clean kitchen towel.
In a small bowl, mix flaxseed and water to create a flax egg. Let sit for 5 minutes.
In a large bowl, combine the cauliflower, flax egg, almond flour, nutritional yeast, garlic powder, oregano, and salt. Mix until a dough forms.

Transfer the dough to the prepared baking sheet and shape it into a thin, even crust.
Bake for 25 minutes, then flip and bake for an additional 10 minutes until golden and crisp.
Add your desired toppings and bake for another 5-10 minutes until the toppings are heated and the cheese is melted.

Slice and serve immediately.

This Vegan Cauliflower Pizza Crust redefines pizza night with its crispy texture and subtle cauliflower flavor. Easy to customize with your favorite toppings, it’s a perfect way to enjoy a satisfying Sunday dinner while keeping it healthy and delicious.

Vegan Cauliflower and Sweet Potato Shepherd’s Pie

This Vegan Cauliflower and Sweet Potato Shepherd’s Pie is a comforting and hearty dish that brings together the earthy flavors of cauliflower and sweet potatoes. It’s a perfect Sunday dinner for the whole family, combining a savory vegetable filling with a creamy, mashed sweet potato topping. This plant-based twist on a classic shepherd’s pie is both nourishing and satisfying.

Ingredients:

1 medium head of cauliflower, cut into florets
2 medium sweet potatoes, peeled and cubed
1 cup frozen peas
1 cup carrots, diced
1 onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 tbsp tomato paste
2 tbsp soy sauce or tamari
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 cup unsweetened plant-based milk (e.g., almond or oat milk)

Instructions:

Preheat your oven to 400°F (200°C).
Boil the sweet potatoes in a large pot of water for 10-15 minutes until tender. Drain and mash with plant-based milk, olive oil, salt, and pepper. Set aside.
Steam the cauliflower florets until tender, about 8-10 minutes. Mash the cauliflower with a fork and set aside.
In a large skillet, sauté the onion and garlic in olive oil over medium heat until softened, about 5 minutes.
Add the carrots, peas, tomato paste, soy sauce, vegetable broth, thyme, and rosemary. Stir and simmer for 10 minutes, allowing the flavors to meld together.
In a casserole dish, layer the cauliflower mixture on the bottom, followed by the vegetable filling. Top with the mashed sweet potatoes.
Bake for 20-25 minutes until the top is slightly golden.
Serve hot and enjoy!

This Vegan Cauliflower and Sweet Potato Shepherd’s Pie is a perfect Sunday comfort meal that’s hearty and full of flavor. The combination of creamy mashed sweet potatoes and savory vegetable filling makes it a family-friendly, satisfying option for a cozy weekend dinner.

Vegan Cauliflower Fried Rice

Vegan Cauliflower Fried Rice is a delicious, low-carb alternative to traditional fried rice. The cauliflower rice is quick and easy to prepare, absorbing all the delicious flavors of soy sauce, sesame oil, and fresh veggies. This simple dish is perfect for a light yet satisfying Sunday lunch or dinner, and it can be customized with your favorite vegetables and protein.

Ingredients:

1 medium head of cauliflower, grated or processed into rice-sized pieces
1 tbsp sesame oil
1/2 onion, diced
2 cloves garlic, minced
1 cup frozen peas
1/2 cup diced carrots
1/2 cup corn kernels
1/4 cup soy sauce or tamari
1 tbsp rice vinegar
1/2 tsp ginger, grated
1/4 tsp black pepper
1/4 cup green onions, chopped (for garnish)

Instructions:

Heat sesame oil in a large skillet or wok over medium heat.
Add diced onion and garlic and sauté for 2-3 minutes until softened.
Add carrots, peas, and corn to the skillet and cook for 5 minutes, stirring occasionally.
Stir in grated cauliflower and cook for another 5-7 minutes, until the cauliflower softens and slightly browns.
Add soy sauce, rice vinegar, ginger, and black pepper. Stir well and cook for an additional 2-3 minutes.
Garnish with green onions and serve hot.

This Vegan Cauliflower Fried Rice is an easy and flavorful dish that can be prepared in under 30 minutes. It’s a perfect light meal or side dish for a Sunday gathering, offering a healthy, flavorful twist on the classic fried rice while being fully plant-based.

Vegan Cauliflower Baked Ziti

This Vegan Cauliflower Baked Ziti takes the classic Italian comfort food and gives it a plant-based makeover. The creamy cauliflower sauce makes a perfect substitute for dairy-based cheese, and when paired with ziti pasta, marinara sauce, and fresh basil, it’s a comforting dish that’s perfect for a Sunday feast. It’s rich, flavorful, and entirely dairy-free!

Ingredients:

1 medium head of cauliflower, cut into florets
12 oz ziti or penne pasta
2 cups marinara sauce (store-bought or homemade)
1/4 cup nutritional yeast
1/2 cup unsweetened plant-based milk
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup fresh basil, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C).
Cook the pasta according to package directions. Drain and set aside.
Steam the cauliflower florets until tender, about 8-10 minutes.
In a blender, combine the steamed cauliflower, nutritional yeast, plant-based milk, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
In a large mixing bowl, toss the cooked pasta with marinara sauce and cauliflower cream sauce.
Transfer the mixture to a greased baking dish and bake for 20 minutes.
Garnish with fresh basil and serve hot.

Vegan Cauliflower Baked Ziti is a deliciously creamy and satisfying dish that brings comfort to your Sunday dinner table. The cauliflower sauce is the perfect dairy-free alternative to cheesy baked pasta, making this recipe both indulgent and plant-based. Perfect for the whole family!

Vegan Cauliflower and Chickpea Buddha Bowl

This Vegan Cauliflower and Chickpea Buddha Bowl is a nourishing, nutrient-packed meal that’s perfect for a healthy Sunday lunch or dinner. Roasted cauliflower, crispy chickpeas, and a variety of fresh vegetables are served over a bed of rice or quinoa, topped with a tangy tahini dressing. It’s a vibrant, satisfying dish that’s both filling and energizing, and it can be easily customized with your favorite toppings.

Ingredients:

1 medium head of cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper, to taste
1 cup cooked quinoa or brown rice
1 avocado, sliced
1 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
2 tbsp fresh parsley, chopped

Tahini Dressing:

3 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup or agave
1 tbsp water (more if needed)
Pinch of salt

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread out on the baking sheet and roast for 20-25 minutes, flipping halfway through.
While the cauliflower roasts, toss chickpeas with olive oil, salt, and pepper, and roast them on a separate baking sheet for 15-20 minutes until crispy.
To make the dressing, whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt until smooth. Adjust the consistency with more water if needed.
Assemble the Buddha bowls by placing cooked quinoa or rice in bowls. Top with roasted cauliflower, crispy chickpeas, avocado slices, cherry tomatoes, cucumber, and fresh parsley.
Drizzle with tahini dressing and serve.

This Vegan Cauliflower and Chickpea Buddha Bowl is a colorful, satisfying dish that’s bursting with flavor and packed with plant-based protein. It’s a perfect way to enjoy a nourishing, nutrient-dense meal while keeping things light and fresh on a Sunday.

Vegan Cauliflower and Spinach Stuffed Portobello Mushrooms

These Vegan Cauliflower and Spinach Stuffed Portobello Mushrooms are a gourmet yet simple dish that’s perfect for a Sunday dinner or a special occasion. The combination of roasted cauliflower, sautéed spinach, and garlic stuffed inside tender Portobello mushroom caps creates a savory and satisfying flavor profile. Topped with nutritional yeast for a cheesy, umami finish, these mushrooms are a delicious, low-carb alternative to stuffed meat dishes.

Ingredients:

4 large Portobello mushroom caps, cleaned and stems removed
1 medium head of cauliflower, cut into small florets
2 cups fresh spinach, chopped
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup nutritional yeast
1 tbsp lemon juice
Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C).
Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway through until golden and tender.
In a skillet, heat a little olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant. Add spinach and cook until wilted, about 3-4 minutes.
Once the cauliflower is roasted, mash it lightly with a fork and mix it with the sautéed spinach. Add nutritional yeast, lemon juice, salt, and pepper.
Spoon the cauliflower and spinach mixture into each Portobello mushroom cap, pressing down slightly to pack it in.
Place the stuffed mushrooms on a baking sheet and bake for 15 minutes, until the mushrooms are tender and the top is slightly golden.
Serve warm as a main dish or side.

These Vegan Cauliflower and Spinach Stuffed Portobello Mushrooms are a savory, satisfying dish that’s perfect for a Sunday dinner. The cauliflower filling is creamy and flavorful, and the mushrooms provide a meaty texture, making this a wholesome and delicious plant-based meal.

Vegan Cauliflower and Tomato Soup

This Vegan Cauliflower and Tomato Soup is a rich, creamy, and comforting soup that’s perfect for chilly Sunday evenings. The combination of roasted cauliflower and ripe tomatoes creates a beautifully balanced flavor, while coconut milk adds a luscious creaminess without the need for dairy. This soup is simple to make and perfect for dipping crusty bread or enjoying on its own.

Ingredients:

1 medium head of cauliflower, cut into florets
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tsp dried basil
1/2 tsp smoked paprika
Salt and pepper, to taste
Fresh basil, for garnish

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 5-7 minutes until softened.
Add the roasted cauliflower, diced tomatoes, coconut milk, vegetable broth, basil, and smoked paprika to the pot. Stir to combine and bring to a boil.
Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
Taste and adjust seasonings, adding more salt and pepper if necessary.
Serve the soup hot, garnished with fresh basil.

This Vegan Cauliflower and Tomato Soup is a creamy, comforting dish that’s ideal for a cozy Sunday evening. The combination of roasted cauliflower and tomatoes creates a deep, flavorful soup that is both nourishing and satisfying, perfect for a relaxing meal.

Vegan Cauliflower and Avocado Tacos

These Vegan Cauliflower and Avocado Tacos are a fresh, flavorful, and satisfying meal that’s perfect for a light Sunday dinner or taco night. The roasted cauliflower adds a savory, smoky flavor that pairs beautifully with creamy avocado and a tangy lime dressing. Topped with fresh cilantro and a sprinkle of chili flakes, these tacos are a fun and delicious plant-based twist on a classic.

Ingredients:

1 medium head of cauliflower, cut into florets
1 tbsp olive oil
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste
8 small corn tortillas
1 avocado, sliced
1/4 cup red cabbage, thinly sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

Lime Dressing:

2 tbsp tahini
1 tbsp lime juice
1 tsp maple syrup
1 tbsp water
Salt and pepper, to taste

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes, flipping halfway through.
While the cauliflower roasts, prepare the lime dressing by whisking together tahini, lime juice, maple syrup, water, salt, and pepper until smooth.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
To assemble the tacos, divide the roasted cauliflower among the tortillas. Top with avocado slices, red cabbage, fresh cilantro, and a drizzle of lime dressing.
Serve with lime wedges on the side for extra zest.

These Vegan Cauliflower and Avocado Tacos are vibrant, delicious, and perfect for a casual Sunday meal. The roasted cauliflower adds a smoky depth of flavor, while the creamy avocado and tangy lime dressing create a satisfying contrast. These tacos are a quick and easy way to enjoy a plant-based, fresh meal with bold flavors.

Vegan Cauliflower and Lentil Curry

This Vegan Cauliflower and Lentil Curry is a hearty, flavorful dish that’s perfect for a Sunday dinner or meal prep. The cauliflower and lentils simmer in a rich, spiced tomato-based curry sauce, infused with ginger, garlic, and a variety of warm spices. Served with fluffy rice or naan bread, this curry is comforting, satisfying, and full of plant-based protein.

Ingredients:

1 medium head of cauliflower, cut into florets
1 cup dried lentils (green or red)
1 onion, chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tbsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp chili flakes (optional)
Salt and pepper, to taste
2 tbsp olive oil
Fresh cilantro, for garnish
Cooked rice or naan, for serving

Instructions:

In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger and sauté for 5-7 minutes until softened.
Stir in curry powder, cumin, turmeric, and chili flakes, cooking for 1-2 minutes until fragrant.
Add the cauliflower florets, lentils, diced tomatoes, coconut milk, and vegetable broth to the pot. Bring to a boil.
Reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender and the cauliflower is cooked through.
Taste and adjust the seasoning with salt and pepper.
Serve hot with cooked rice or naan, and garnish with fresh cilantro.

This Vegan Cauliflower and Lentil Curry is a deeply flavorful dish that’s both comforting and nourishing. The cauliflower and lentils soak up the aromatic curry spices, making it a satisfying and filling meal. It’s perfect for a cozy Sunday evening, and the leftovers are even better the next day!

Vegan Cauliflower “Buffalo Wings”

These Vegan Cauliflower “Buffalo Wings” are the perfect snack or appetizer for a Sunday game day or gathering. The crispy, roasted cauliflower florets are coated in a spicy buffalo sauce that packs a punch, offering all the flavors of traditional buffalo wings but with a healthier, plant-based twist. Served with vegan ranch dressing, these cauliflower bites are sure to be a hit!

Ingredients:

1 medium head of cauliflower, cut into florets
1/2 cup flour (all-purpose or chickpea flour)
1/2 cup plant-based milk (e.g., almond or oat)
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
1/2 cup buffalo sauce
2 tbsp vegan butter, melted
Vegan ranch dressing, for serving

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and pepper until smooth.
Dip each cauliflower floret into the batter, making sure it’s fully coated, then arrange them on the baking sheet.
Bake for 20-25 minutes, flipping halfway through, until the cauliflower is crispy and golden.
While the cauliflower is baking, mix buffalo sauce and melted vegan butter in a small bowl.
Once the cauliflower is done, remove it from the oven and toss the florets in the buffalo sauce until well coated.
Serve immediately with vegan ranch dressing on the side for dipping.

These Vegan Cauliflower “Buffalo Wings” are the perfect guilt-free alternative to traditional buffalo wings. They’re crispy, spicy, and packed with flavor, making them a great option for a Sunday snack or appetizer. With a cool dip of vegan ranch dressing, they’re an irresistible treat that’s sure to please everyone at the table.

Note: More recipes are coming soon!

35+ Quick Sunday Vegan Cauliflower Recipes to Warm Your Heart