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 Cherry-Vanilla Smoothie

Is it a smoothie or ice cream? You might not be able to tell.
Read More »

Vegan Roasted Ratatouille

Roasting brings out the flavor of the vegetables in this interpretation of the classic stew from the south of France.
Read More »

Vegan Strawberry Banana Popsicles

These refreshing, fruit-filled popsicles are the perfect summer treat.
Read More »

Smoked Chickpea Burger

A sweet, tangy aioli sauce seals the deal with these perfect game-day burgers.
Read More »

Vegan Maple Baked Beans

This delicious side combines the hearty nutrition of beans with a sweet maple flavor.
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 »