Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tbsp vegan butter
- 3 cloves garlic, minced
- 1 cup coconut milk or plant-based cream
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, melt vegan butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in cauliflower florets and cook for 5-7 minutes until slightly tender.
- Pour in coconut milk, lemon juice, and nutritional yeast; simmer until cauliflower is tender and sauce thickens.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute with cashew cream for an even richer sauce.
- Adjust lemon juice for more tang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stove-top
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg