ROASTED CAULIFLOWER SALAD with HEALTHY RANCH DRESSING

By Sarah Cobacho Plantbaes | @_plantbaes_

Ingredients

1/2 cauliflower head, chopped in florets

1 red onion, chopped in quarters

1.5 cup chickpeas

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder dash salt

1 + 0.5 tbsp olive oil

2 tbsp toasted almonds

1/2 avocado, diced

Ingredients

4–6 oyster mushrooms, shredded

(I used local mushrooms from my friends over at Vale Of Paradise Mushrooms!)

Sliced and toasted sourdough bread or buns of choice (I used my favorite sourdough from a local favorite, Black Bear Bread Co.)

Sliced dill pickles

1 ripe avocado

BBQ SAUCE

2 garlic cloves minced OR 1 tsp garlic powder

1/3 cup tomato paste OR ketchup

1/4 cup molasses

2 heaping tbsp pure maple syrup

2 tbsp vegan Worcestershire sauce

2 tbsp apple cider vinegar

2 tbsp soy sauce

1 tbsp dijon mustard

1 heaping tsp smoked paprika

CRUNCHY CABBAGE SLAW

1/2 large head of purple cabbage

3 green onions

3 tbsp red wine vinegar

1-2 tbsp maple syrup

3/4 tsp salt

“The roasted cauliflower is so flavourful and pairs perfectly with the homemade ranch dressing,” Cobacho says. “Plus, it’s packed with healthy and nourishing ingredients that make it not only delicious but also good for you. It’s equally suitable to pack in your lunchbox or completely wow your guests. Talk about versatile!”

1 small cucumber, diced

2 cups arugula

RANCH DRESSING

1/4 cup cashews

2 tbsp lemon juice

1 tsp onion powder

1/2 cup soy milk

2 tbsp fresh dill, finely chopped

2 tbsp fresh parsley, finely chopped

1 tsp dry chives

1 garlic clove, minced

2 dash black pepper

Directions

SERVES 2

Preheat the oven to 410°F. Cover the cashews in boiling water for 30 minutes. Drain.

In a bowl, add the cauliflower, 1 tbsp olive oil, cumin, smoked paprika, and a dash of salt. Mix until thoroughly coated. Transfer to an oven-safe dish. Cook for 30 minutes.

Mix the chickpeas, red onions, 0.5 tbsp olive oil, and garlic powder. Cook in the oven for 20 minutes. In a blender, add the soaked cashews, lemon juice, onion powder, and soy milk. Blend until smooth. Mix in the dill, parsley, garlic, chives, and black pepper. Stir until thoroughly combined.

In a large serving bowl, add the arugula, roasted cauliflower, red onions, chickpeas, cucumber, and avocado. Drizzle with ranch dressing and enjoy!

“These are a creamy, lightly sweet treat with the magic of rose petals enrobed in chocolate,” Tara shares. “I was daydreaming of chocolate-shelled ice creams I ate as a kid and imagined the heart-opening addition of wild rose balanced with crunchy pistachios and energizing nettle seeds. Roses are a cooling, astringent flower, high in beneficial tannins, well-matched with the crisp bite of dark chocolate and the sweetness of coconut cream.”

MAKES

In a small pan on the stove, heat the coconut milk. Whisk in the honey or sweetener of your choice and turn off the heat, making sure the sweetener is fully dissolved. Once the honey is dissolved, add the rose powder and vanilla, whisking until mixed well. Stir in beet juice if you’re using it. Pour the milk mixture into popsicle molds and place in the freezer until solidly frozen, about 1 to 2 hours.

Once frozen, prepare a parchment-lined plate and prep the chocolate shells. Ready your chopped pistachios, seeds, and rose petals for decorating