Buttery Cauliflower
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 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
  1. Cut or break the cauliflower head into bite size floret pieces.
  2. In a bowl, mix the nutritional yeast, olive oil, lemon juice, salt, and 2 Tbs of water.
  3. 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.
  4. Garnish with chopped parsley.
After you remove all the florets from the cauliflower, you are left with the core. I sometimes cube it, and toss it in as well. If you choose to do so, add a little more nutritional yeast and salt to adjust the flavor.

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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-buttery-cauliflower/