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Raw Vegan Buttery Cauliflower

January 26, 2015 By admin 3 Comments

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buttery cauliflower no equipment recipes
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.

nutritional yeast
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!

cauliflower
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.

buttery cauliflower
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.

buttery cauliflower
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!

5.0 from 1 reviews
Buttery Cauliflower
 
Print
Cook time
10 mins
Total time
10 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.4.3177

 

 

Filed Under: Recipes, Side Dishes, Snacks

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Reader Interactions

Comments

  1. devenir-anorexique.com

    June 21, 2015 at 2:55 pm

    I seriously lve your blog.. Excellent colors & theme. Did you
    build this website yourself? Please reply back as I’m trying to create my very own blog and waqnt to learn where you
    got this from or exactly what the theme is called.
    Appreciate it!

    Reply
  2. Emily

    August 7, 2016 at 6:29 pm

    This was easy and tasty! I used a bag of riced cauliflower, and ended up doubling the sauce recipe, as well as using cilantro in place of the parsley. It was super good! I can see using this as a base for other recipes and add-ons as well as on its own. Thanks for sharing! You have a lovely site.

    Reply
    • admin

      August 10, 2016 at 2:25 pm

      Hi Emily! Thank you so much for making it! So happy to hear you liked it! Yes, it’ll definitely be a good base or add-on to other recipes:) Thank you so much for your kind words!

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
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