With the weather warming up and colorful produce in abundance, there’s nothing that hits spots like those 2 vegan cauliflower recipes. Which is why this raw “stir no-fry” from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes for Health and Wellness is such a winner in our books. With a light, ginger-infused lime and tamari marinade and easy-to-make coconut cauliflower rice, we’re doubling down on our veggies—no stove required.

Serves 4

What you need:

For the lime & tamari marinade:
½ cup extra virgin olive oil
2 teaspons sesame oil
Juice of 1 lime
4 tablespoons tamari
2 tablespoons finely chopped fresh ginger
¼ cup roughly chopped peanuts
For the vegetables:
2 cups broccoli florets
1 red bell pepper, seeded and finely sliced
1 cup julienned carrots
1 cup bean sprouts
½ cup shredded bok choy
½ cup shredded savoy cabbage
½ red onion, finely sliced
1 garlic clove crushed

For the coconut-cauliflower rice:
4 cups cauliflower florets
½ cup shredded coconut
½ teaspoon Himalayan pink salt

For garnish:
4 tablespoons black or white sesame seeds
3 tablespoons cilantro leaves

What you do:

1. For the marinade, place all ingredients in a high-speed blender until well combined. Pour into a large mixing bowl. 

2. For the vegetables, add all vegetables into the same bowl. Toss and allow to marinate while making cauliflower rice.

3. For the coconut-cauliflower rice, pulse all ingredients in a food processor until cauliflower resembles texture of rice, being careful not to over-process.

4. To serve, divide coconut-cauliflower rice among four bowls and top with vegetable mix. Sprinkle with sesame seeds, and garnish with cilantro.

Here is the number 2 Vegan Cauliflower Recipes

Vegan Cauliflower Lime & White Bean Soup


Healthy, refreshing, and easy-to-make, this zesty soup is the perfect weeknight meal.

What you need:

1 tablespoon olive oil
2 large shallots, chopped
2 garlic cloves, minced
1 (4-ounce) can diced green chiles
1 large head cauliflower, chopped into florets
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red chili flakes
1 teaspoon cumin
6 cups vegetable broth
2 cans Northern white beans
2 cups chopped kale (stems and stalks removed)
3 limes, juiced
1 avocado, sliced
¼ cup chopped cilantro

What you do:

  1. In a large pot over medium heat, warm oil. Add shallots and garlic, and sauté for 2 minutes. Add green chiles, cauliflower florets, salt, pepper, red chili flakes, and cumin. Sauté for 2 more minutes. Add vegetable broth and white beans and bring to a boil, then reduce heat to low.  Add chopped kale. 
  2. Cook covered on low for 20 minutes, until cauliflower is tender. Remove from heat, add lime juice, and stir. Pour into four serving bowls and top with avocado and cilantro

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