Roasted Cauliflower with Homemade Dairy Free Caesar Dressing

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 - 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.

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Since all of the seasonings come from the homemade dairy-free Caesar dressing itself, there's no need to get fancy with the seasoning of the vegetables. Olive oil, salt, pepper, and char from the oven (which is definitely a seasoning - as distinct of 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

Recipe by Chris Marcum | Chris Loves Julia -

0.0 from 0 votes

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

A delicious roasted cauliflower dish featuring the most legit-tasting homemade dairy-free Caesar dressing you've ever had. A perfect flavor combo, pairs well with just about any protein.

Ingredients

• For the Vegetables

• 1 head cauliflower

• 1 handful cherry tomatoes

• 1 tbsp olive oil

• 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 salt & pepper

• Other Ingredients

• 1/4 cup dry-toasted shaved almonds

Directions

• Preheat the oven to 450, 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!

Recipe Video

Notes