This raw vegan buttery cauliflower is incredibly easy to make. You can whip it up in 10 minutes. It’s great for when you want one more dish in a meal, or just a snack. The crunchy florets are fun and tasty to eat.
The buttery flavor is from a combination of nutritional yeast and olive oil. I got the idea from chef and owner Ron Russel during one of his raw food cooking classes at Sun Cafe in LA. I went home and immediately tried it on a bunch of different dishes, and this is one of the ones I came up with.
What is nutritional yeast? Nutritional yeast is a vegan staple for its abundant nutrients, and for its unique cheesy flavor. It’s packed with B vitamins, including vitamin B12, which is essential for vegans. It’s also a complete protein and has fiber. Nutritional yeast comes as yellow flakes like the picture below, or in a more powder like form.
NOTE: Nutritional yeast is not the same, and is completely different from baker’s yeast and brewer’s yeast! If you accidentally use it in place of nutritional yeast, your dish with turn out inedible.
I personally recommend the Red Star brand.
The longest part of the prep is breaking up the cauliflower into bite size pieces. Once this part is done, it’s a breeze!
Mix up nutritional yeast, olive oil, lemon juice, salt, and water in a bowl, and toss in the cauliflower. Combine well until the cauliflower is nice and yellow, and coated with the mixture.
Top with chopped parsley, and there you have it! Too easy! You can change it up by just lightly drizzling some Tamari. Butter and soy sauce flavor is a very common flavor combination in Japanese cuisine.
Most of the time, I just hug the bowl and devour the whole thing. Between me and my husband, it disappears fast! You could dehydrate it for hours until the cauliflower becomes crispy, but I personally prefer eating it as is. This is so easy to make, there is no reason not to give it a try!
- 1 large head of cauliflower
- 4½ Tablespoons nutritional yeast
- 1 Tablespoon olive oil
- ½ teaspoon lemon juice
- ½ teaspoon + pinch of salt
- 3 Tablespoons water
- Some chopped parsley for garnish
- Cut or break the cauliflower head into bite size floret pieces.
- In a bowl, mix the nutritional yeast, olive oil, lemon juice, salt, and 2 Tbs of water.
- Toss the cauliflower florets into the bowl and combine. Add the remaining 1 Tbs of water and mix until the florets are evenly coated with the mixture.
- Garnish with chopped parsley.
You can change it up by lightly drizzling some Tamari. Butter and soy sauce is a common flavor combination in Japanese cuisine.
If you choose the dehydrate them, dry them at 115℉ (46℃) for 8 hours or until they are dry and crispy.