I’m so proud of cauliflower. 20 years ago, I mean, who would have thought, right? You can get it tempura-fried, roasted in romesco sauce, served as a steak…there are endless options! Here’s another for you, featuring a homemade dairy-free Caesar dressing that is just as good — if not better — than the original we all know and love. This roasted cauliflower dish comes together in less than 20 minutes and is really something special.
Platter | Ceramic Spoon | Dish Towel (similar)
If you want to make this dish even easier, and you have no issues with dairy, simply buy Caesar dressing at the store, and you only need a handful of other ingredients. This dish is perfect paired with any protein, like my easy salt & vinegar chicken or the perfect prime rib.
Since most of the seasoning comes from the homemade dairy-free Caesar dressing itself, there’s no need to get fancy with the seasoning of the vegetables. Olive oil, Hey Old Sport Overacheiver seasoning (or salt & pepper), and char from the oven (which is definitely a seasoning, as distinct a flavor as any spice in the cabinet) is all you need for the cauliflower. See the video below the recipe to see the full process, and give this easy one a try, and let me know what you think! Happy cooking, Internet friends!
Cauliflower with Dairy-Free Caesar Dressing
Ingredients:
For the Vegetables
- 1 head cauliflower
- 1 handful cherry tomatoes
- 1 tbsp olive oil
- 1 tsp Hey Old Sport Overachiever Seasoning or 1/2 tsp each salt & pepper
Dairy-Free Caesar Dressing
- 2 anchovy filets (plus 2 tsp oil from the jar)
- 1/2 lemon, juiced
- 1 large garlic clove, shaved with a microplane
- 1/3 cup mayo (or veganaise to make it egg-free)
- 2 tsp dijon mustard
- 2 tsp olive oil
- 2 dashes Worcestershire sauce
- 2 macadamia nuts, shaved with a microplane
- TT Hey Old Sport Overachiever Seasoning or salt & pepper
Other Ingredients
- 1/4 cup dry-toasted shaved almonds
Directions:
- Preheat the oven to 450 °F, with a baking sheet inside. Prepare the cauliflower by washing and cutting into individual florets. Toss the cauliflower together in a bowl with the cherry tomatoes, olive oil, salt and pepper. Once the oven has preheated, quickly remove the pan from the oven and close the door, slide the vegetables onto the pan and spread out evenly, then quickly add back to the oven. Roast on convection setting for 15 minutes.
- While the vegetables roast, make the dressing. Add the anchovies, 2 tsp of oil from anchovy jar, and the lemon juice to a bowl and break with a fork. Break it until there are no large pieces of anchovy that remain. Add the garlic clove and mix evenly. Let sit for a couple minutes before whisking in the remaining ingredients until uniform. Season with salt and pepper to taste.
- Dry toast the almonds in a pan over medium heat until they smell toasty and browning starts.
- Once the vegetables are done roasting, remove them from the oven and combine with the dressing and almonds. Toss together to coat evenly, and serve warm. Enjoy!
Video
Yes cauliflower is amazing! :) This recipe looks so good. My daughter and I are dairy-free and gf, so I really appreciate these “Chris Cooks” posts!
Would you recommend a substitute for the anchovies to make this vegan?
Shiitake mushroom powder, salt, and olive oil mixed into a paste I would say.
I see now!
Looks great but where do the macadamia’s go?