Spiced Cauliflower With Beans, Slaw, and Vegan Ranch

Spiced Cauliflower With Beans, Slaw, and Vegan Ranch

Silky beans and corn complement the crunchy coleslaw and spiced, baked cauliflower in this grain-free bowl. 

Serves: 4

Upgrade your macro bowls, with this grain-free cauliflower recipe from the Smorgasbowl cookbook topped with silky, cashew vegan ranch and paired with a tangy cabbage-fennel slaw. 

What you need:

For the ranch: 
1 cup raw cashews 
1 garlic clove
1 cup water
1 teaspoon salt 
1 teaspoon fresh dill, minced
1 tablespoon fresh chives, thinly sliced 

For the spiced cauliflower: 
2 tablespoons avocado oil 
¼ teaspoon onion powder 
¼ teaspoon granulated garlic 
½ teaspoon chili powder 
½ teaspoon mustard powder 
1 teaspoon salt 
1 large head cauliflower, cut into 1-inch florets and pieces 

For the slaw: 
¾ small head of Napa cabbage, sliced thin from leafy end 
1 medium fennel bulb, green tops removed and sliced thin 
4 stalks of celery, sliced thin
2 teaspoons salt
3 tablespoons lemon juice 

For the corn and beans: 
3 tablespoons sunflower oil 
1 ear of raw corn, cut from cob 
1 (16-ounce) can of white beans, drained and rinsed

What you do:

  1. For the ranch, into a high-speed blender, combine cashews, garlic, water, and salt and blend on high, about 30 to 45 seconds. Pour into a container and then stir in dill and chives. Place in refrigerator until ready to use.
  2. Preheat oven to 375 degrees. 
  3. Into a large bowl, add oil, onion powder, garlic, chili powder, mustard powder, and salt. Add cauliflower to bowl and toss in spiced oil until evenly coated. 
  4. Onto a baking sheet, spread cauliflower evenly over pan in a single layer. Bake cauliflower until lightly browned and tender, about 40 to 45 minutes, turning over cauliflower halfway through. 
  5. For the slaw, in a bowl, combine cabbage, fennel, celery, salt, and lemon juice and toss. 
  6. In a skillet over medium-high heat, warm oil. Add corn and cook for 2 to 3 minutes on one side, then add beans to pan and sauté until heated through, about 2 minutes, stirring occasionally. 
  7. To serve, into a serving bowl, add baked cauliflower, slaw, beans, and corn and top with dressing.

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