If you’re anything like me or my husband, you’re probably thinking something like “Cauliflower? Meh.” And I wouldn’t blame you. However, please don’t let that stop you from trying this recipe. This stuff is so good I was seriously toying with the idea of titling this post something lame like “CaulifWOWer.”

I made this as a side but I’m tellin’ you what, the next time my husband is out of town I’m making this for dinner. Only this. It’s seriously so good it could easily stand alone ala famed comfort foods like mac and cheese or beans and rice.

Make. this. tonight.

Vegan Roasted Garlic-Parmesan Cauliflower
Recipe courtesy of ourbestbites.com

Ingredients

3 tbs olive oil
3 cloves garlic, minced
1 head cauliflower
kosher salt
fresh ground pepper
2 tbs vegan Parmesan cheese

Directions

• Preheat oven to 400°F
• Place olive oil and garlic in a small bowl or coffee cup and heat in the microwave for ~20 sec. set aside
• Remove stem and leaves from cauliflower and trim into large florets. Slice each floret into ~ 1/4 in slices and place on a foil lined baking sheet
• Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper
• Use hands to toss to coat (add more olive oil if you need to)
• Bake 15 min. and then toss w/spatula
• Bake 10 min. and then toss w/parmesan
• Bake another 5 min. remove from oven and serve

Yield: Serves 3-4

This is the (main) vegetable I served with my Thanksgiving meal last week. If you are not a green bean hater, it is impossible for you not to love these.

I’ve made these several times and I have discovered that it is necessary to use the most giant skillet you own (I use a wok) and a pair of tongs of some kind to get them just right. I don’t know why that is. I don’t make the rules.

Vegan “Buttery” Green Beans with Toasted Almonds
Recipe courtesy of Skinny Bitch Ultimate Everyday Cookbook

Ingredients

1 lb fresh green beans
2 tbs Earth Balance
1 shallot, minced
1 clove of garlic, minced
salt and pepper, to taste
1/2 cup sliced almonds, toasted*

*If you’re toasting these yourself, spread them evenly on a tray and toast them in a toaster oven about 5 or 6 min. Watch carefully though because they go from perfectly toasted to burnt as hell in about 5 seconds.

Directions

• Fill a large pot with water and bring to a boil over high heat
• Add the green beans and let cook until barely tender, 3 to 5 min.
• Place Earth Balance in a large skillet over medium high heat. Add shallot and garlic and saute for 2 min.
• Drain the green beans and add to the skillet. Add a pinch of salt and pepper and cook, turning frequently with tongs, 6 to 8 min. or until beans are cooked through
• Add the almonds and stir to combine

Yield: Serves 4

I was asked to bring a “veggie” dish to my husband’s family’s Easter brunch tomorrow and after much searching and a few experiments in the kitchen, these are what I’ve settled on. I think this is a really great choice for a very traditional brunch (at which I am the only vegan). Not only do these tomatoes pair well with breakfast and lunch fare, they’re a dish that is certain not to scare anyone off. They’re also lick-the-bowl good.

I tested these out as a side dish at dinner earlier this week and couldn’t. stop. eating. them. No need for dessert with these on the table!

As an added bonus: these are super-duper simple to prepare. Always a good thing for a recipe that has to be prepared for a holiday meal fairly early in the day!

Roasted Tomatoes with Herbs
Recipe adapted from Ina Garten via YumSugar.com

Ingredients

3 tbs olive oil
2 tsp minced garlic
2 pints cherry or grape tomatoes
5 tbs chopped fresh herbs like basil, parsley, thyme and oregano
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

• Preheat oven to 375°F
• In a roasting pan, toss all ingredients together
• Place in the oven and roast for 15 min or until tomatoes are bursting and juicy (I cooked mine just slightly too long, as you can see)
• Serve immediately or let cool and enjoy at room temperature

Yield: Serves 6-8