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· 2 heads cauliflower or Caulini

· ½ cup currants or golden raisins

· ½ cup chopped parsley

· ½ cup veganaise

· 2 tablespoons tahini

· 2 tablespoons olive oil

· 1 tablespoon sambal olek chili paste

· Sliced almonds, toasted

1. Preheat oven to 425*F

2. Separate cauliflower florets and spread onto a baking sheet. Salt and pepper them.

3. In a small bowl, wisk veganaise, tahini and chili paste. Use this to brush onto the cauliflower and roast for 15-20 minutes or until cauliflower is golden brown.

4. Remove from oven and drizzle with remaining sauce, chopped parsley, currants and toasted almonds.


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