Cauliflower is one of those versatile vegetables that can transform into a comforting, flavorful dish with just a few simple ingredients. In this Baked cauliflower with vegan horseradish dip recipe, cauliflower florets are coated with warming spices, lightly crisped in the oven, and paired with a creamy vegan horseradish dip that balances heat and freshness. The result is a light yet satisfying dish that works just as well as an appetizer for sharing or as a nourishing main course when served with rice and lentils.
One of the highlights of this baked cauliflower recipe is how it makes use of the whole cauliflower, including its leaves. Instead of discarding them, the leaves are coated in the spice mixture and roasted until golden and crunchy, adding both flavor and nutrition. This not only reduces food waste but also brings out the unique taste of cauliflower leaves, which many people never try.
The dip combines soy yogurt, sesame oil, horseradish, and a touch of mustard, giving it a bold kick that complements the mild sweetness of roasted cauliflower. For a vegan option, maple syrup or agave can be used in place of honey, while the base can easily be adapted with Greek yogurt or crème fraîche if you prefer a vegetarian twist.
From an Ayurvedic perspective, this dish is particularly interesting because horseradish carries warming and pungent qualities. For Vata, these properties can help counterbalance coldness, dryness, or sluggish digestion. For Kapha, horseradish is especially supportive in colder months, helping to clear heaviness and congestion. Pitta types, however, may find it too heating, so a cooling herb like mint or basil can be substituted in the dip.
Whether you are cooking for yourself or for guests, this baked cauliflower with vegan horseradish dip recipe offers both nourishment and balance. It’s simple to prepare, light on the stomach, and deeply flavorful — a reminder that everyday meals can also be medicine when prepared with intention.
Why You’ll Love This Baked Cauliflower with Vegan Horseradish dip Recipe
- 100% vegan, low-carb, and easy to make
- Uses the whole cauliflower, including the leaves, for zero waste
- Flavorful and warming thanks to Ayurvedic spices and horseradish
- Ready in under an hour with minimal prep
- Versatile: enjoy it as an appetizer, snack, or main with rice and lentils
- Adaptable to your dosha and seasonal needs
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Baked cauliflower with vegan horseradish dip
Ingredients
For cauliflower bites
- 500 g cauliflower with leaves (if fresh and intact)
- 2 tbsp sesame oil (or melted ghee, if not vegan)
- 2 tsp curry powder
- cumin seeds to taste
- salt to taste
- 3 tbsp breadcrumbs (optional, for extra crunch)
For the vegan dip
- 150 g soy yogurt (or other plant-based alternative) (for a non plant-based version, you may use Greek yogurt, cream cheese, or crème fraîche)
- 20 ml sesame oil
- 10 g honey (use maple syrup or agave for a plant-based option)
- 10 g mustard
- 2 tsp grated horseradish
- zest of ½ lemon
- salt to taste
Instructions
- Separate the cauliflower into florets, wash, and drain well. If the leaves are fresh, keep them.
- In a small bowl, mix the sesame oil (or Ghee), curry powder, cumin seeds, and salt.
- Coat the cauliflower pieces (and leaves, if using) thoroughly with the spice mixture.
- For deeper flavor, let marinate for about 20 minutes (optional).
- Place the cauliflower on a baking sheet, sprinkle with breadcrumbs if using, and spread evenly.
- Preheat the oven to 200 °C (390 °F) and bake for about 30 minutes, turning halfway through, until golden brown and crisp.
- Meanwhile, prepare the dip: mix all the dip ingredients in a bowl, taste, and adjust seasoning to preference.
- Serve the baked cauliflower warm with the horseradish dip.
- Take a mindful breath, bless your food, and enjoy!
Video
Notes
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