Detox Recipes: Vegan Cauliflower Crunch

Not only are you receiving loads of nutrition from the cauliflower and Brussels sprouts, the coconut oil will keep your insides in top-notch condition.

Serves 6
What You Need:
  • 1 head cauliflower, cut into florets
  • 10 Brussels sprouts, halved
  • 3 tablespoons unrefined, organic coconut oil
  • 2 teaspoons sea salt
What You Do:
  1. Preheat the oven to 400 degrees. Combine the cauliflower florets and Brussels sprouts in a large mixing bowl. Drizzle the coconut oil over the vegetables and sprinkle with sea salt.
  2. Toss the vegetables gently so that they are evenly coated with the oil and salt.
  3. Spread out the vegetables on a baking sheet in an even layer.
  4. Bake uncovered for 20 minutes. Remove the baking sheet, stir the vegetables and bake for another 10 minutes. Serve warm.

More Recipes

Vegan S'mores Brownies

This dessert combines both s'mores and brownies, and makes for the perfect addition to a warm summer night.
Read More »

Vegan Vegetable Couscous

Moroccan tradition says to serve couscous with seven vegetables, and we can't wait to dive into this dish.
Read More »

Vegan Chocolate Ice Cream

Raw cashews work as the base of this decadent dairy-free chocolate treat.
Read More »

Vegan Basil Pistou

Made without pine nuts and cheese, this French take on basil pesto can be used as a pasta sauce, in salad dressings, or to flavor vegetable dishes.
Read More »

Very Berry Vegan Popsicles

Make this refreshing homemade version of a classic treat by blending together berries, fruit juice, and a little sweetener.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »