Here’s a cozy + flavorful side just for you.
I mean, you could throw some tender focaccia in there and call it a meal, just sayin’.
This time of year veggie sides are often drowned in butter, cheese, or cream.
Sometimes all of the above… oof!
Maybe tasty in the moment but that can’t leave you feeling too hot.
So.
Why don’t you whip up this little number instead?
Pair with a glass (ahem bottle, let’s be honest) of crisp Pinot Grigio, or a light red then you’re set!
Oh and don’t forget that focaccia, for sauce sopping purposes you know.
All you have to do is toss roasted cauliflower and colorful bell peppers with your fave marinara, pleasantly salty Kalamatas, savory nutritional yeast, dried oregano, crushed red pepper flakes, and cracked black pepper.
Top with a squeeze of fresh zesty lemon, grated vegan Parm (or creamy feta), toasted panko, then bake until hot.
Hit your bowl up with a flourish of herbaceous basil and dig in.
Ooee!
P.S. The cauliflower and bells will shrink considerably when roasted, so this dish ends up serving one or two—depending on what else you’re chowing down on and your appetite.
P.P.S. Make sure you don’t slice your peppers too thinly because they’ll start to burn before the cauli is done. You got this.
P.P.P.S. I used Parm in the version I photographed but tbh feta might have the upper hand here. Trader Joe’s came through with their vegan version. No one will know…
P.P.P.P.S. Italian parsley will work in place of the basil if you must, and if you’re really feeling green throw a handful of arugula right on top!
Vegan Roasted Mediterranean Cauliflower
Ingredients
- 3 cups medium-small cauliflower florets
- 1/2 cup sliced bell pepper (red, orange or yellow)
- 1 1/2 teaspoons extra virgin olive oil, or enough to lightly coat vegetables
- Pink sea salt to taste
- 1 cup marinara (I used Organico Bello Kale Tomato Basil)
- 2 tablespoons sliced Kalamata olives
- 1 teaspoon nutritional yeast
- 1/4 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- Freshly crack black pepper, to taste
- 1 squeeze fresh lemon juice
- 1 to 2 tablespoons freshly grated vegan Parmesan or crumbled vegan feta (I use Violife Parmesan or Trader Joe's feta)
- 1 teaspoon toasted panko (breadcrumbs, use gluten-free for a gf dish)
- Basil chiffonade, for topping
Instructions
- Heat oven to 425. Line a rimmed large metal baking sheet with parchment. Toss the cauliflower florets and bell peppers in olive oil and salt, then spread out on the baking sheet. Roast for 15 minutes, flip, then roast another 15 minutes or until tender and golden brown on the edges.
- Meanwhile, heat the marinara in a small pot over medium-low heat. Stir in the olives, nutritional yeast, oregano, red pepper flakes and black pepper.
- Fold the roasted vegetables into the warm sauce, then spoon into an oven-proof bowl.
- Top the mixture with a squeeze of lemon juice, followed by the Parmesan/feta and panko.
- Bake for 5 minutes, or until the cheese starts to melt and the vegetables are hot.
- Top with thinly sliced basil before serving.