cauliflower linguine

Creamy Cauliflower Soup (Ela Vegan) roasts the cauliflower then combines with white beans, garlic and optional cashews for a comforting winter soup. You can use fresh or thawed frozen cauliflower florets for this recipe.

The cauliflower florets are roasted with a little oil and salt, then blended with good veggie broth and plant milk, spices, tinned beans and seasoned to taste. The secret ingredient in this recipe is soaked cashews, to replace the cream.

Before cooking, read up on food safety for people & pets. Just bin allium scraps (like citrus and rhubarb, acid could harm compost bin creatures).

Why Eat Cauliflower?

One of England’s favourite vegetables is the humble cauliflower. Related to broccoli, supermarket cauliflowers are often tiny (in plastic wrap) and all cauliflowers often have a lot go to waste, yet the stalks are edible (nice sliced, then roasted in oil and sea salt).

Probably first cultivated in Cyprus, store cauliflowers loose in the fridge, as they need air to circulate. Recently ‘the weather’ caused customers to complain that some supermarkets were ‘the size of an egg’, and another supermarket rejected 1200 due to being ‘too ugly to sell’. Yet farm shops use better growing practices, so this would never happen.

If you don’t like the ‘sulphur smell’ when cooking cauliflower, just add a few celery seeds (if not allergic) or a few drops of white cooking vinegar. You can even use cauliflower (like rice) as a neutral ‘base’ for puddings and ice-cream cakes, due to its neutral flavour.

Bean Soup (with roasted cauliflower)

bean cauliflower soup

This Bean Soup with Roasted Cauliflower packs in way more protein than simple cauliflower soup, thanks to the cheap tinned beans. This is a great simple recipe to learn how to make your own soup, which you can then adapt with other ingredients. Then just add your roasted cauliflower, blend with some lemon juice and silken tofu (makes soup thick and creamy).

Cauliflower Mash with Garlic & Black Pepper

mashed cauliflower with garlic and black pepper

This recipe for mashed cauliflower with garlic and black pepper (The First Mess) is a super-simple side dish to make, or a delicious snack on its own. Easy to make on the stove, the garlic is fried in vegan butter, before being mixed with the cauliflower, vegetable stock, lemon peel, miso, salt and pepper.

Once cooked, remove the lemon peel then blend the sauce and adding lemon juice. The mashed cauliflower is then coated with a vegan butter drizzle. The butter is flavoured with vegan Worcestershire sauce and black pepper.

Avoid miso if pregnant/nursing (unpasteurised). Choose vegan butters without palm oil.

Don’t feed leftover mash to birds, due to salt and fat, which can smear on feathers, affecting insulation and waterproofing. Avoid miso if pregnant/nursing (unpasteurised).

Everyone loves mashed potatoes, so it’s a good idea to invest in a good masher, as it makes all the difference between lumpy and smooth mashed potatoes.

Good Grips Potato Masher is good for people with arthritis hands, and can also be used to mash other vegetables like swede. It costs around £10, but should last you a lifetime.

A Recipe for Vegan Creamy Linguine

linguine pasta with creamy cauliflower

Cauliflower Linguine (So Vegan) is a creamy dish, that’s very simple to make. Alongside peas, the sauce contains onion, garlic and cheesy-tasting nutritional yeast, plus a tang of mustard and nutmeg.

This recipe is very tasty, due to flavouring the cauliflower, garlic, onion and frozen peas with a mix of plant milk that’s been mixed with Dijon mustard, herbs and spices, maple syrup to sweeten and nutritional yeast. The last ingredient is found in all health shops and some supermarkets – it’s rich in vitamin B12. Use pasta in plastic-free packaging.

Similar Posts