The Yummy Vegan - Horseradish & Dill Roasted Cauliflower

Prep time: 
5 minutes
 |
 Cook time: 
25-30 minutes
 |
 Total time: 
30-35 minutes
The Yummy Vegan - Horseradish & Dill Roasted Cauliflower

This delicious recipe by The Yummy Vegan does a perfect job of marrying the flavors of cauliflower and horseradish in a filling, tasty dish.

Ingredients

  • 1 med-large cauliflower cleaned and trimmed
  • 1 container or 12 oz of vegan sour cream
  • ⅓ cup Bubbies Prepared Horseradish
  • 3 tbsp of fresh dill chopped
  • 1 tsp of garlic powder
  • Salt & pepper to taste

Israeli Couscous with Dill, Peas & Arugula:

  • 8.8 oz package or two cups of Israeli couscous
  • 3 ⅓ cups of broth
  • 2 cups arugula
  • 2 tbsp of fresh dill chopped
  • 1 tbsp of parsley chopped
  • Salt & pepper to taste
  • 2 tbsp of prepared Horseradish & dill sauce

Directions

  1. Mix together the Vegan sour cream, Horseradish, dill, parsley, salt & pepper and set aside.
  2. Clean the cauliflower by cutting off any leaves and trimming back as much of the stem as possible without breaking the Head.
  3. Flip the cauliflower over and spoon some of the Horseradish dill sauce covering the bottom. Place the head right side up on a parchment-covered baking sheet.
  4. Continue to cover the entire head with the Horseradish sauce making sure to get in all the nooks and crannies. Reserve the remaining sauce to add to the couscous and to serve.
  5. Bake the cauliflower at 350 for 55-65 minutes (depending on size) or until a knife pierces through easily.
  6. While the cauliflower is baking, make the Israeli couscous. Bring the broth to a boil and add the couscous. Cover the pot and lower the heat to a simmer for about 8-10 minutes. Stirring occasionally. When the couscous is almost finished cooking add in the frozen peas.
  7. Once the couscous has finished cooking and is still warm add in the arugula, fresh dill, and 2 tbsp of the Horseradish dill sauce. Mix well.
  8. Allow the cauliflower to cool for 10 minutes before cutting slices to serve.
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