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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Preheat the oven and quickly prepare the cauliflower head. As soon as it is in the oven, start to saute the onions & mushrooms for the crumble. While the mushroom crumble bakes make the dressing and toss the salad. Serve altogether.
During the Holidays all kinds of roasts appear on the table. Rarely are any of them vegan. Until now! You can even slice the whole cauliflower and it will fall apart into melty goodness.
Baking time will vary depending on the size of your cauliflower head. Plan to add more of the other ingredients if your cauliflower is larger than two pounds.
Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
