Veganized an Eating Well recipe | Serves: 2-4 | Time: 30 min
Ingredients
1/2 cup plant-based milk
1/2 tbsp apple cider vinegar
6 cups #cauliflower florets
2 tbsp EVO
1/4 tsp salt
1/3 cup vegan mayo
3 tbsp chopped chives
1/4 tsp pepper
1/4 tsp garlic powder
2 tbsp hot sauce
1 tbsp vegan butter, melted
1 tbsp lemon juice
8 cups romaine lettuce
1/2 cup shredded #carrots
1/2 cup chopped celery
1/4 cup chopped red onion
Instructions
Preheat oven to 450 F.
Mix milk and vinegar and let set to make vegan buttermilk.
Toss cauliflower florets in oil and a pinch of salt. Spread out on a baking sheet and roast for 15 min.
Meanwhile, whisk together the vegan buttermilk, vegan mayo, chives, pepper and garlic powder.
Combine hot sauce, vegan butter and lemon juice in a bowl. Add roasted cauliflower and toss. Return the cauliflower to the sheet. Drizzle any leftover sauce on top. Roast another 5 min.
Add lettuce, carrots, celery and red onion to a bowl. Cover with the dressing and toss. Divide among 4 small or 2 large plates. Top with cauliflower. Sprinkle some vegan blue cheese crumbles on top.
Enjoy!
Journal
What I ate and drank today
8 glasses of water
2 cups of decaf
2 cups of coffee
1 vodka soda
Lentil soup
Falafel wrap
1 clementine
Buffalo cauliflower salad
Exercise
15 minutes of strength training (arms)
~4.5 miles of walking