Ready in: 01 hour 30 minutes
Prep time: 20 minutes
Cooking time: 01 hour 10 minutes
While there’s no doubt that superfoods are indeed super – nutrient-dense and high in antioxidants – I can’t help but feel that the likes of kale and blueberries have some great PR behind them. Don’t get me wrong, superfoods are great for you, but their heightened popularity may draw your attention away from the ‘normal’ foods that are equally as awesome.
Take the humble cauliflower! A brassica, or cruciferous, vegetable, it’s a common staple – found in the fridges of most households – that just doesn’t get the glory it deserves.
As nutritious as it is versatile, cauliflower boasts an impressive nutritional profile, is a good source of antioxidants and is high in fibre and vitamin C. It’s a great low-carb alternative to grains and legumes, plus it really is simple to add to your diet!
Thanks to its fairly neutral flavour and versatile texture, you can do so much more with cauliflower than simply boil it for a side dish like Grandma used to.
- Crumble it for a rice alternative or breadcrumb replacement
- Mash it for faux-tatoes
- Sauce it up and fry it for Asian or Buffalo wing styled bites
- Roast it for a caramalised, complex-flavour sensation
In this recipe, the juicy coriander roasted cauliflower is paired with a tangy kick and vegan cheesy goodness. The grilled corn salad complements the cauliflower, giving this recipe zing with its lime and red onion, while the nacho cheese sauce adds a delicious, velvety texture. Topped off with some avocado and raddish for extra crunch, and you’ve got the perfect summertime dinner.
Love the sound of this but don’t want to get your hands dirty in the kitchen? Leave it to the experts! The allplants team take all the hassles out of cooking by preparing and packaging plenty of amazing recipes and delivering them right to your home.
And if you love cauliflower as much as I do, or are trying to add more of it to your diet, then be sure to check out our Cauliflower Tikka Masala and Easy Vegan Cauliflower Soup recipes for some more bang-on, delicious dishes featuring this cruciferous wonder.
For the Coriander Roasted Cauliflower
- ½ cup coriander
- 3 tbsp olive oil
- 1 spring onion, chopped
- 2 garlic cloves
- Juice 1/2 lemon
- ½ tsp salt
- 1 head cauliflower, chopped into florets
- Sunflower seed oil, to cook
For the Grilled Corn Salad
- 3 ears of corn
- 1 lime, juiced
- 1/4 cup red onion, chopped
- 1 tbsp coriander
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Nacho Cheese Sauce
- 1 cup cubed cook potato
- ½ cup cubed cooked carrot
- ½ cup cashews, soaked in hot water for 30 minutes
- 2 tbsp neutral oil (e.g. sunflower seed oil)
- ½ cup non-dairy milk
- 2 tsp lemon juice
- 5 pickled jalapeno slices (optional but highly recommended)
- ½ tsp smoked paprika
- ½ tbsp onion powder
- 1 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tbsp corn starch
- ½ tsp salt
For the Garnish
- Mini radishes
- Extra lime juice
To Make the Coriander Roasted Cauliflower
- Pre-heat your oven to 180˙C.
- To a blender, add the oil, coriander, spring onion, garlic cloves, water and salt and mix until smooth. Set aside.
- Add cauliflower florets to a parchment-lined baking tray, and top with the coriander sauce. Mix with your hands until well coated.
- Bake the cauliflower for 35-40 minutes, until soft and crispy on some edges.
To Make the Grilled Corn Salad
- Heat a grill (or regular) pan over medium-high heat.
- Lightly coat corn ears with oil and place on heated grill.
- Cook the corn, turning often until it is charred on most sides (around 12-15 minutes). Once cooked, remove from heat and let cool for a few minutes.
- Transfer the cooked corn to a cutting board and, holding the corn upright, cut the kernels off the cob.
- Transfer the kernels to a bowl along with lime juice, red onion, coriander, olive oil and a pinch of salt and pepper (to taste).
To Make 1 Cup of the Nacho Cheese Sauce
- Add the cooked potato, carrots, soaked cashews, oil, milk and lemon juice to a blender.
- Blend on high for 20-30 seconds, then add in the jalapeño slices, pickling liquid, smoked paprika, onion powder, tomato paste, nutritional yeast, corn starch and salt and blend for another minute.
- If your sauce is thicker than you’d like, thin it out with 1-2 tbsp water.
- Serve warm and store in an airtight container or jar for up to 1 week.
- Grill four tortillas.
- Top them with nacho sauce, roasted cauliflower, corn salad, avocado, radishes and extra lime juice.
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