Recipe + Photos by April Viar 

Here’s a simple yet delicious dish. This cauliflower head is generously coated in a bold, spicy vegan sauce, then slow roasted until tender on the inside and crispy on the outside. It’s served over a bed of fluffy quinoa, making it a hearty and flavorful meal that’s perfect for any occasion.

Servings: 4 

INGREDIENTS 

  • 1 head of cauliflower
  • 2 cups cooked quinoa 
  • 1 cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt
  • 1 container Trader Joe’s Zhoug Sauce 
  • 1 tbsp chives, chopped 

SAUCE 

  • 1 cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt
  • 4 tbsp Trader Joe’s Zhong Sauce 
  • 1 tsp onion powder
  • 1 tsp garlic powder 
  • Pinch salt 
  • Pinch cracked black pepper 
  • Pinch red pepper flakes 

DIRECTIONS 

  • Preheat the oven to 400 F and line a sheet pan with aluminum foil. 
  • In a large bowl, combine all of the ingredients for the sauce and mix thoroughly. Place the head of cauliflower into the bowl, ensuring it is completely coated with the sauce on all sides, including the top and bottom. Reserving the leftover sauce to use after the cauliflower is roasted. 
  • Roast the cauliflower for 40 to 50 minutes, or until it turns golden and is tender throughout.
  • After roasting, place the cauliflower on a bed of quinoa. Drizzle the remaining sauce over the cauliflower, then add a layer of vegan yogurt and Zhoug sauce. Garnish with chives for a fancy finish.
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