Crunchy Cauliflower Bowl With Vegan Ranch
Silky beans and corn complement the crunchy coleslaw and spiced, baked cauliflower in this grain-free bowl.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Blender
- Airtight container
- Refrigerator
- Oven
- Mixing bowl
- Baking sheet
- Skillet
- Serving bowl
- Kitchen spoon
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Can opener
- Spatula
- Tongs
- Whisk
- Kitchen scale
Ingredients
-
- 1 cup
- raw cashews
- 1 garlic clove
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon fresh dill, minced
- 1 tablespoon fresh chives, thinly sliced
- 2 tablespoons avocado oil
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- 1 large head cauliflower, cut into 1-inch florets and pieces
- ¾ small head of Napa cabbage, sliced thin from leafy end
- 1 medium fennel bulb, green tops removed and sliced thin
- 4 stalks of celery, sliced thin
- 2 teaspoons salt
- 3 tablespoons lemon juice
- 3 tablespoons sunflower oil
- 1 ear of raw corn, cut from cob
- 1 (16-ounce) can white beans, drained and rinsed
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