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

Raw Holiday Pomegranate Salad {Recipe}

Nature’s juicy little rubies are high in fiber and antioxidants, helping you stay healthy and feel light during winter.
Read More »

Vegan Spinach Noodle Kugel {Recipe}

Noodle kugel is delicious and fun to say!
Read More »

Vegan Sugar Cookie Dough {Recipe}

The perfect base for classic sugar cookies, these are also easily customized to create your own dreamy flavor combinations.
Read More »

Vegan Diner-Style Pancakes {Recipe}

These vegan buttermilk pancakes are as fluffy and tender as they are nostalgic and mouthwatering.
Read More »

Holiday Hot Toddy {Recipe}

This tempting toddy will warm your winter bones with the inviting aromas of nutmeg, clove, and allspice.
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 »