Cauliflower with Dairy-Free Caesar Dressing
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.
Servings 6 servings
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
Instructions
- 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!