BBQ Cauliflower Salad

BBQ Cauliflower Salad -- Epicurean Vegan

I never used to like cauliflower, mostly because I never really knew a tasty way to prepare it. Then, I discovered it makes great “chicken wings.” So why not “chicken wing” salad? This is salad is no joke. It’s also easier than you might think to make. The cauliflower takes very little time to prepare and the rest is chop-chop.
BBQ Cauliflower Salad -- Epicurean VeganI used OrganicVille BBQ sauce and Follow Your Heart Vegan Ranch Dressing
CondimentsPre-roasted cauliflower . . .

BBQ Cauliflower Salad -- Epicurean Vegan

BBQ Cauliflower Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 head of cauliflower florets
  • 6-7 oz BBQ sauce (I used half of a 13.5 oz bottle)
  • 1 15 oz can black beans, drained and rinsed
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp cayenne
  • ½ tsp cumin
  • 1 tsp lime juice
  • 6 C lettuce, chopped
  • 1 C red onion, diced
  • 2 avocados, peeled, pitted and diced
  • 2 carrots, grated
  • 1 tomato, diced
  • 1 C green onion, sliced
  • Vegan ranch dressing
  • Optional ingredients: cilantro, vegan cheese, corn
Directions
  1. To prepare the cauliflower, preheat oven to 350.
  2. Line a large baking sheet with foil. Place the cauliflower florets on the baking sheet. I tried to keep the cauliflower pieces around the same size so that they cook evenly. Bake for 8-10 minutes, or until they begin to soften.
  3. Pour the BBQ sauce over the cauliflower and stir well to coat. Bake another 10 minutes.
  4. In a small bowl, combine the black beans with the garlic powder, salt, pepper, cayenne, cumin and lime juice.
  5. To assemble, start with a bed of lettuce, then add the beans. Top with the rest of the veggies and drizzle on some vegan ranch dressing. Enjoy!




 

Buffalo Cauliflower Potato Pizza

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

This is going to blow your mind. This turned out to be the most amazing pizza—ever. I was inspired by Kelly over at Vegan Thyme who made this using Gardein, but because Gardein never seems to agree with me, I thought I’d sub in cauliflower. A friend had made buffalo “wings” from cauliflower and used this recipe from PETA. If anything, try the wings—they are incredible! (just double it if you’re feeding a crowd). March Madness, anyone? Can I tell you how excited we are that our CSU Rams have advanced?! GO RAMS!!

rams

So, making cauliflower wings is definitely going to add to your prep time, so I recommend enlisting some help. That’s why you had kids, right? The Eighth Grader was a great sous chef. I also made several changes to the original, just based on what I had on hand, so feel free to tweak the recipe. This recipe is going to require a certain timing of tasks, but thankfully, they’re all easy to do. So, get ready for some amazing pizza that you won’t mind making again and again!

INGREDIENTS:

Wings:

1 C almond milk
1 C flour (any variety)
2 tsp garlic powder
1 head cauliflower, chopped into pieces
1 C buffalo wing sauce (I used Wing Time)
1 Tbs olive oil or Earth Balance, melted

Dough: (I made a quick, no-rise pizza dough. So if you like a thin crust, crispy dough, this is a good one to use. Otherwise, if you have more time, I recommend a yeast-based one).

2-1/2 C flour
2-3/4 tsp baking powder
1 tsp salt
1 Tbs olive oil
3/4 C to 1 C warm water

Pizza:

3 large russet or Yukon Gold potatoes, sliced thin (my sous chef used a potato chip slicer—major time saver)!
3/4 C red onion, chopped
1 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp black pepper
5 mushrooms, diced
3 celery stalks, sliced
1 tsp olive oil
Daiya mozzarella, optional
Vegan ranch dressing (Try Follow Your Heart Vegan Ranch or make your own)

Sauce:

2 Tbs flour
1/3 C warm water
3 Tbs Earth Balance
1 C vegetable broth, warmed up
Dash or two of red wine vinegar

DIRECTIONS:

So, first off, prep the potatoes. Once they’re sliced, place in a bowl of water with 1 tsp of salt and let sit for 30-45 minutes. This is a good time to make the dough and chop up the mushrooms, celery, and cauliflower. Drain the potatoes and season them with the rosemary, basil, and pepper; stir in the red onion.

Potato Pizza -- Epicurean Vegan

To make the dough, mix the dry ingredients together in a stand mixer. Slowly add the olive oil and warm water until you have a dough that is just slightly sticky. Knead on a lightly floured surface for 5 minutes.

Vegan Pizza Dough -- Epicurean Vegan

This is where timing comes in. Preheat oven to 400. Roll out the dough to fit an 11″x17″ pan. I actually let it hang over the edges a little to account for shrinkage:

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Stick with a fork in several places and bake 5 minutes. This is also where you’ll need a hand. While your amazing helper lines the crust with the potatoes and onions . . .

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

. . . you’ll want to be making the “wings.” Pretty easy: Preheat oven to 450. Whisk together the milk, flour and garlic powder in a medium bowl. You’ll have a pancake batter-like consistency. Add the cauliflower and coat them completely; transfer to a baking dish.

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

Bake for 15-18 minutes . . .

Buffalo Cauliflower -- Epicurean Vegan

While they’re baking, whisk together the wing sauce and olive oil (or Earth Balance). Loosen the cauliflower if it’s stuck to the dish. Pour the wing sauce over the cauliflower and bake another 5-8 minutes.

Buffalo Cauliflower -- Epicurean Vegan

Now, while those are baking, saute up the celery and mushrooms in the olive oil. Also, start the sauce in a small saucepan. Combine the 2 Tbs of flour and 1/3 C warm water; set aside. Melt the 3 Tbs of Earth Balance in a the pan and add 1 Tbs of the flour-water mixture and whisk until smooth. Slowly whisk in the rest over medium heat. Just a little at  time, add the broth. Whisk until thickened; add the red wine vinegar.

DSC07477

So now, your wings are ready to come out of  the oven. Throw the pizza in the oven (still at 400 degrees) and bake for 10-15 minutes, or until the potatoes start to brown on the edges. This is a good reason to use a slicer to make them thin, otherwise, they’ll take too long to cook and your crust will be lovely shade of black. I then chopped up the cauliflower into bite-sized pieces.

Buffalo Cauliflower -- Epicurean Vegan

It even looks like chicken pieces! Try not to eat it all yet. Combine the cauliflower in a bowl with the celery and mushrooms and pour the sauce over them and coat well. When you have just a few minutes left on the potatoes, sprinkle the top with a little Daiya cheese.

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

Yum!

Cut into squares and top with the cauliflower/veggie mix and ranch dressing. Thoroughly enjoy!

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

Crispy “Chicken” Salad

Crispy "Chicken" Salad -- Epicurean VeganThis salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up

Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!