02 Vegan Cauliflower with Almond Crisp

A delicious vegan dish to add as part of a mezze. Add some pan-fried tofu and you have a more substantial meal. The nutritional yeast adds a savoury cheesy flavour and combined with the almond meal gives the whole thing a bit of crunch. Try with our hummus!

Serves 4 as a side dish


  • 0.5 - a head of cauliflower
  • 0.5cup - almond milk (or any nut milk will work)
  • 0.75cup - almond meal
  • 0.25cup - nutritional yeast flakes
  • olive oil
  • hummus for serving
  • roughly chopped almonds & coriander leaves for garnish (optional)


  1. Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper.
  2. Break the cauliflower into individual florets. We like to have some big and then leave some small – the smaller ones will start to caramelise in the oven and go all dark, chewy and crunchy.
  3. Put the almond milk in one bowl, and the almond meal and yeast flakes into another.
  4. Dip each floret into the milk, then roll around in the meal and flake mix to coat.
  5. As you do each one, pop onto the baking tray.
  6. When you’re finished, drizzle the cauliflower with olive oil and roast in the oven for 25-30 minutes.
  7. Heap some hummus onto a platter and spread it with the back of a spoon.
  8. Arrange the cauliflower on top, and scatter some roughly chopped almonds and coriander over the top if you wish.