Looking for the best jackfruit recipes? This tropical fruit has a texture that shreds beautifully and a flavor that fits into everything from savory mains to refreshing smoothies. If you’ve never cooked with jackfruit, you’re not alone—it’s the kind of ingredient that makes you pause in the grocery aisle and think, wait, that spiky thing is food? But once you try it, you get it. Jackfruit soaks up spice and sauce like nothing else, holding its shape through roasting, simmering, and grilling.

The secret is knowing which kind you’ve got. Young green jackfruit (usually canned in brine or water) gives savory dishes that signature pull and chew—it’s what makes vegan pulled pork and jackfruit tacos work. Ripe jackfruit, on the other hand, is soft and floral, perfect for smoothies or coconut desserts. Same fruit, two personalities.

This guide brings together the best jackfruit recipes—savory and sweet, smoky and bright. You’ll find ideas that grill, braise, roast, and blend their way through everything from appetizers to desserts. Each recipe shows off what jackfruit does best: soak up flavor, hold its shape, and surprise you every time you cook with it.

Why Cook with Jackfruit?

Because jackfruit hits the texture jackpot. It shreds easily, crisps at the edges, and soaks up flavor just like tofu or tempeh. Its mild taste means it works in everything—smoky and spicy in rice dishes, rich and saucy in jackfruit curry, or tangy and caramelized in BBQ jackfruit sandwiches.

Here’s why it deserves a spot in your kitchen:

• Soaks up flavor on contact. No overnight marinades here—jackfruit drinks up spice and sauce the second it hits the pan, making quick dinners taste slow-cooked.
• Adapts to every method. Roast it until the edges caramelize, braise it until tender, or pan-fry it until crisp and golden.
• Plays well with every global cuisine. It’s as at home in a South Indian biryani as it is in a smoky Tex-Mex taco or a sticky southern BBQ sandwich. Wherever it goes, it fits right in.

If you’ve never tried cooking with jackfruit, we’ve got plenty of ideas to get you started—and if there’s a lonely can sitting in the back of your pantry, this is your sign to finally crack it open.

How to Prepare and Cook Jackfruit

Mastering working with jackfruit starts with knowing what kind you’re using. There are two types which are vastly different from each other:

• Young jackfruit in brine or water: The base for savory recipes like jackfruit tacos, curries, and BBQ jackfruit. Drain it, rinse off the brine, squeeze out excess liquid, then simmer, roast, bake, or grill until tender.
• Ripe jackfruit (fresh or canned in syrup): Golden, sweet, and fragrant—best for smoothies, desserts, and sweet snacks. Rinse canned fruit to remove syrup, then slice or blend like mango or pineapple.

Once you know how to prep and cook each type, jackfruit can become one of the most adaptable ingredients in your kitchen pantry.

If you’re wondering how to actually cook jackfruit, start here. These vegan jackfruit recipes are grouped by style—tacos and burgers, global mains, soups and salads, and a few sweet takes to finish. Each one shows just how flexible this fruit can be.

The Best Jackfruit Recipes

If you’ve ever wondered how to cook jackfruit or use it as a plant-based meat substitute, these recipes from some of the best vegan blogs walk you through every step. Whether you’re starting with canned young jackfruit or fresh ripe pods, these jackfruit recipes show how versatile this fruit can be.

Jackfruit Tacos, Sandwiches & Burgers

Jackfruit handles heat in a way most fruits can’t—it shreds, crisps, and caramelizes without losing its bite. Its fibrous pull gives tacos and sandwiches that slow-braised chew, while its mild flavor drinks in smoke, spice, and sauce like a sponge. In these jackfruit recipes, the fruit turns savory and caramelized under heat—crispy on the edges, tender in the middle. Whether piled on buns or tucked into tortillas, it delivers the messy, saucy satisfaction of barbecue with none of the heaviness.

Vegan Pulled Pork Sandwiches

Jackfruit slow-bakes in smoky BBQ sauce until it hits that sweet spot between juicy and crisp—the kind of texture that clings to toasted buns and tangy slaw. A quick sear before baking deepens the char and keeps the strands meaty, not mushy. Serve it piled high with crisp cabbage and jalapeño heat for a plant-based sandwich you’ll love.

Jackfruit Soft Tacos

Slow-braised jackfruit gets fork-tender in vegetable broth, then baked until the edges dry and shred like pulled pork. The double cook gives it bite without chew—perfect for tacos that hold up under creamy cilantro-tahini sauce and crisp radish and carrot. Use canned young jackfruit in brine, not syrup, and you’ll get that savory, beautiful texture every time.

Jackfruit Barbacoa Tacos

Liv over at Liv Vegan Strong reimagines barbacoa with shredded jackfruit simmered in chipotle, adobo, and smoky spices until thick and saucy. The jackfruit browns first for depth, then soaks up the peppery heat and tangy vinegar kick—finished with a squeeze of lime for brightness. It’s a bold, weeknight-fast jackfruit taco recipe that hits every note: smoky, spicy, and just a little sweet.

Vegan Carnitas

Chef Adam Sobel over at The Cinnamon Snail nails the street-taco texture with jackfruit seared hot until crisp, then simmered in orange juice, lime, and smoky spices. The squeeze-and-sear method drives out moisture, so the jackfruit soaks up every drop of that citrus-chili sauce. Fold it into tortillas with salsa, onion, and cilantro for jackfruit carnitas that hit sweet, smoky, and tangy all at once.

Easy Creole Jackfruit Burger

Amanda over at My Goodness Kitchen turns jackfruit into a smoky, spicy pulled-Creole mix—paprika, cayenne, oregano, and Dijon, giving it that slow-cooked Louisiana soul. The jackfruit simmers in stock until the sauce clings and shreds just like barbecue pork. Piled onto toasted buns with vegan mayo and pickled fennel, it’s messy, tangy, and completely irresistible.

Jackfruit Burger

Rachel over at Health My Lifestyle turns jackfruit and black beans into hearty burger patties that hold together like a champ. Jackfruit brings that tender, shredded texture while the beans add body and richness. Spiced with cumin, smoked paprika, and a hint of heat, these jackfruit burgers can be grilled, baked, or air-fried—crispy on the edges, soft inside, and perfect on a toasted bun with BBQ sauce or vegan mayo.

Jackfruit No-Tuna Melt

Liv over at Liv Vegan Strong recreates a diner classic with shredded jackfruit as the perfect flaky stand-in for tuna. It’s mixed with dill pickles, lemon, vegan mayo, and a whisper of kelp for that ocean note—then grilled with melty vegan cheese until golden. Hot or cold, this jackfruit tuna melt nails the texture and nostalgia of the traditional version, but made with plants.

Global Jackfruit Mains

Jackfruit adapts to any cuisine that knows how to coax flavor from heat. Its neutral base and pulled-fiber texture let it slip easily into curries, rice dishes, shawarma, bao, and tamales—each one taking on the spices and sauces around it. In these jackfruit curries, biryani, and shawarma, the fruit soaks up fat and acid like it was made for it, caramelizing at the edges while staying tender inside. Whether wrapped, steamed, or simmered, it holds its own in global dishes built on bold seasoning and long, slow flavor.

Vegan Shawarma Roast Jackfruit

Amanda at My Goodness Kitchen roasts marinated jackfruit with chickpeas, olive oil, lemon, and a full suite of shawarma spices—cumin, paprika, cinnamon—until the edges crisp and the centers stay juicy. It’s smoky, zesty, and rich enough to convert any skeptic. Wrap it in pita with hummus, lettuce, and lemon-tahini drizzle for a jackfruit shawarma that is completely vegan and delicious.

Baked Jackfruit Biryani (Kathal Biryani)

Richa over at Vegan Richa transforms biryani into a one-pan baked masterpiece—layering jackfruit, caramelized onions, fragrant spices, and basmati rice so the flavors bloom together in the oven. The jackfruit absorbs garam masala, ginger-garlic paste, and cinnamon while roasting, giving it a meaty, golden edge. Fluff the rice, scatter with cashews and herbs, and you’ve got a hands-off jackfruit biryani with all the depth of the stovetop version.

Easy Jackfruit Curry

Richa over at Vegan Richa keeps it classic with this Indian-style curry built on toasted cumin, mustard, and nigella seeds. Jackfruit simmers in spiced tomato puree until the edges soften and soak up the sauce, creating that shredded, saucy texture you expect from a homey curry. Serve it with basmati rice or naan for a deeply spiced, weeknight-friendly jackfruit curry that nails the comfort factor.

Vegan Gyros

Ania at Lazy Cat Kitchen reimagines Greek gyros with jackfruit simmered in warm spices—clove, cinnamon, cumin—and finished in the oven until browned and fragrant. The mix of sweet maple and tangy vinegar gives it a caramelized edge that pairs perfectly with cool vegan tzatziki and crisp lettuce. Wrap it all up in a warm pita for a juicy, handheld jackfruit gyro that hits every texture note.

Vegan Bao Buns with Pulled Jackfruit

Ania at Lazy Cat Kitchen fills soft, steamed bao with jackfruit simmered in hoisin, tamari, and five-spice until glossy and savory-sweet. The jackfruit strands soak up every bit of the sauce, then get tucked into pillowy buns with crunchy veg, chili, and peanuts. Look at all of that gorgeous color and texture!

Mexican Ancho Chili Jackfruit Tamales

Chef Adam Sobel over at The Cinnamon Snail layers smoky ancho chili sauce with golden-seared jackfruit wrapped in soft, fluffy masa. The jackfruit soaks up the chili-lime mixture until tender, giving each tamale a rich, savory core that balances beautifully with the sweet corn dough. Steamed until pillowy, they’re a little messy in just the right way, and satisfy your tamale cravings. Plus, they freeze perfectly for make-ahead or meal prep jackfruit tamales.

Jackfruit Gorditas

Jessica over at Jessica in the Kitchen builds these jackfruit gorditas from scratch—puffy masa pockets stuffed with smoky, tangy, and slightly sweet shredded jackfruit. The filling simmers down with tomato paste, soy sauce, lime, and maple until sticky and crisp-edged, then gets tucked into warm gorditas fresh off the pan. Each bite hits soft, chewy, and spicy—perfect handheld comfort food that’s naturally vegan and easy to freeze.

Bowls, Soups & Salads

Jackfruit integrates smoothly into bowls and broths—it’s sturdy enough to simmer, soft enough to shred, and neutral enough to take on anything you throw at it. In these jackfruit bowls, salads, and soups, it moves from smoky and roasted to bright and briny, pulling flavor from chilies, lime, and coconut broth. The result: plant-based comfort that spans from Thai-style curry soup to crisp herb-packed salad, all built on the same adaptable base.

Vegan Crab Coconut Soup

Shredded jackfruit bakes with kelp to capture that ocean-briny edge, then swims in a coconut broth layered with red curry, lemongrass, and ginger. The mix of sweet, salty, and creamy hits every note of Thai-style comfort, with shiitakes adding extra umami depth. Serve it over rice or noodles for a cozy, one-pot jackfruit crab soup that smells like vacation in a bowl.

Spicy Jackfruit Salad

Tender strands of slow-cooked jackfruit soak up vegan fish sauce, chilis, and crisped garlic for a bright, spicy-salty bite. Once tossed with herbs and fried shallots and chilled, it lands somewhere between Thai larb and crunchy slaw—light, punchy, and fresh. Use canned young jackfruit in water, cooked low and dried well so it stays perfectly textured.

Chili Lime Roasted Veggies & Jackfruit Bowl with Jalapeño Cream Sauce

Richa at Vegan Richa brings a major weeknight payoff with this one-pan chili-lime jackfruit and veggie roast. Jackfruit bakes alongside cauliflower, bell pepper, and onion until caramelized and spicy, then gets topped with a creamy cashew–jalapeño dressing. It’s smoky, zesty, and fresh all at once—great as a bowl, burrito filling, or jackfruit taco base.

Pulled Jackfruit Bowls

Ania over at Lazy Cat Kitchen builds layers of flavor into this Chinese five-spice jackfruit—first simmered with garlic, ginger, and lemongrass, then baked until caramelized at the edges. The texture lands somewhere between shredded pork and sticky hoisin glaze. Served over rice with crisp sesame slaw, it’s a fragrant, make-ahead meal that tastes even better the next day.

Party Bites & Game-Day Jackfruit

Jackfruit does party food like a pro—it shreds, crisps, and soaks up heat in all the right ways. In these jackfruit appetizers and buffalo jackfruit dips, it serves as a solid stand-in for chicken or beef, keeping that juicy, sturdy texture pull under creamy, spicy layers. From skillet-browned jackfruit chili to baked, bubbling dip, it’s proof that game-day food can be bold, messy, and completely plant-based without compromise.

Vegan Fish and Chips

Jackfruit gets a double transformation here—first simmered in bouillon and Old Bay to mimic flaky white fish, then dipped in a malty IPA batter that fries up light and crispy. The texture is tender inside and beautifully golden on the outside. Serve with fries, garlicky dill mayo, and a drizzle of malt vinegar for a legit vegan seafood fix.

Vegan Crab Rangoon

Crispy, golden, and creamy, this vegan crab rangoon recipe turns simple pantry staples into the perfect party bite. Jackfruit takes the place of crab, folding into vegan cream cheese and scallions before getting tucked into wonton wrappers and fried to crunchy perfection. Serve these bite-sized rangoons with Thai chili sauce for the ultimate jackfruit appetizer—flaky, savory, and made for snacking.

Buffalo Jackfruit Spinach Dip

This oven-baked dip recipe by Jackie over at Vegan Yack Attack turns shredded jackfruit into a spicy, creamy pull that mimics the heft of buffalo chicken—folded through vegan cream cheese, cheddar shreds, and ranch. The jackfruit gives it chew; the spinach cuts through the heat. Bake until bubbling and golden for a party dip that’s rich, fiery, and totally plant-based. Serve with chips or crisp veggies.

Spicy Jackfruit Chili

Jackie Sobon over at Vegan Yack Attack—author of Vegan Yack Attack On the Go!—turns humble canned jackfruit into a 30-minute, flavor-packed chili that tastes like it simmered all day. The jackfruit gets browned first to deepen its flavor, then stews with black beans, tomatoes, chipotle, and smoked paprika until thick and bold. It’s hearty, smoky, and just spicy enough—comfort food you can pull off on a weeknight.

Fresh & Sweet Jackfruit Recipes

Ripe jackfruit hits a completely different register—sweet, floral, and tropical, with a texture somewhere between mango and lychee. It shines in fresh jackfruit desserts, drinks, and snacks where that distinct flavor can take the lead. In these recipes, jackfruit folds into coconut milk, caramel, or lime to create creamy, bright finishes that balance richness with custard-like sweetness.

Ginataang Bilo Bilo Recipe

Ginataang Bilo Bilo is a traditional Filipino dessert made with glutinous rice balls simmered in coconut milk with sweet potato, saba banana, and ripe jackfruit. This sweet jackfruit recipe by Chef Adam Sobel features a coconut base that turns silky and lightly sweet as the fruit softens, while the rice balls stay chewy and tender. Served warm or chilled, it’s a rich, comforting bowl that balances creamy, starchy, and fruity in every bite.

Turon with Lemongrass Spiced Caramel

Turon is a classic Filipino banana lumpia dessert made with ripe saba bananas and sweet jackfruit wrapped in thin lumpia (flour-based) wrappers and fried until golden and crisp. Chef Adam Sobel’s version adds a lemongrass-spiced caramel glaze, creating a fragrant, lightly citrus finish over the soft banana and jackfruit filling.

3-Ingredient Jackfruit Smoothie

Thomas over at Gastroplant keeps it clean and bright with this jackfruit smoothie which uses just ripe jackfruit, lime, and plant-based milk. The fruit’s natural sweetness does all the work—no added sugar, no fuss. It’s creamy, tropical, and just tart enough to balance the richness, perfect for breakfast or a cool-down on a hot day. Use fresh pods for peak flavor or canned (rinsed) for convenience.

Where to Buy Jackfruit

Jackfruit shows up almost everywhere now—fresh in produce markets, canned on supermarket shelves, and frozen in the freezer aisle. For cooking, look for young green jackfruit in brine or water—it’s the firm, neutral kind that works in savory dishes. For sweets and drinks, choose ripe jackfruit, sold fresh, frozen, or canned in syrup.

Jackfruit can be found at almost any specialty or Asian grocery store, but if you can’t find it, it’s easy to find from an online shop. Once you have it on hand, you’ll realize how many recipes it easily fits into—from spicy mains to bright, tropical desserts.

Storage Tips & Leftovers

Jackfruit keeps well if stored correctly. Once opened, canned young jackfruit should be transferred to an airtight container, covered with water, and kept in the fridge for up to 3 days. Drain and pat it dry before cooking again so it crisps instead of steaming.

Cooked jackfruit—BBQ, curry, or taco filling—freezes beautifully. Cool it first, pack it into portions, and freeze for up to 2 months. To reheat, thaw overnight in the fridge or warm it straight from frozen in a covered pan with a splash of water or broth.

Ripe jackfruit (fresh or canned) can also be frozen, though the texture softens slightly. It’s perfect for smoothies, desserts, or any recipe that needs a little sweetness.

FAQs

Jackfruit: A Simple Staple With Serious Range

Jackfruit has this way of meeting you where you’re at. Need something quick and savory? Young canned jackfruit in brine will shred, sizzle, and soak up sauce like it was made for the job. Want something bright and sweet? Ripe fresh jackfruit slips easily into coconut milk or is always ready to be drizzled with vegan caramel. It’s super adaptable and a great vegan ingredient to experiment with.

More Vegan Recipes with Big Flavor

• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Taco Recipe With Smoky Roasted Cauliflower
• Vegan Bourguignon With Seitan

The post 25 Jackfruit Recipes: Sweet and Savory Ideas to Try appeared first on Olives for Dinner.

This is the kind of recipe you make when you want something cold, sweet, and easy. Just a handful of fresh berries tossed in lime juice and sugar until they’re glossy and a little syrupy—simple, bright, and exactly what you want to pull from the fridge on a hot day. It barely counts as a recipe, but the result tastes like summer in every bite—juicy, citrusy, and just messy enough to feel fun.

The lime dressing comes together fast—zest, juice, and sugar—and clings to the fruit in the best way. You can serve it as a light dessert, spoon it over vegan yogurt, or eat it straight from the bowl before it ever makes it to the table. The whole thing takes about ten minutes, and it’s the kind of easy you’ll want to keep coming back to.

Why You’ll Love This Berry Salad

This is one of those “keep it in the fridge all week” kind of recipes. It’s fast, flexible, and somehow always exactly what you’re in the mood for—especially when the weather gets sticky and turning on the stove feels like a trap. Made with fresh mixed berries and tossed in a tangy-sweet lime dressing, it walks the line between salad and dessert in the best possible way. Here’s why you’ll want to make it on repeat:

• Sweet, Tart, and Just a Little Syrupy: The sugar and lime work fast—drawing out the juices and turning the berries glossy and soft, with just enough syrupy glaze to spoon over yogurt, pancakes, or vegan vanilla ice cream.
• No-Cook, No-Stress: This berry salad comes together in about 10 minutes, with zero cooking required. It’s the easiest summer dessert you’ll make all season—and maybe the most refreshing.
• Built for Hot Days: Serve it chilled straight from the fridge or pack it up for a picnic. It’s cold, juicy, and the kind of snack that makes you forget the temperature for a bit.
• Perfect for Using What You’ve Got: Blueberries, blackberries, cherries, strawberries—this recipe works with whatever’s ripe and ready. Swap in peaches or mango if that’s what’s on hand. It’s flexible, forgiving, and always good.
• Actually Gets Better as It Sits: Let the berries hang out in the lime dressing for a few hours, and the flavors just deepen. The result is a soft, sweet berry salad that tastes even better the next day.

Key Ingredients for This Mixed Berry Salad

This recipe keeps things simple—just fresh fruit and a citrusy-sweet dressing that ties everything together. Every ingredient here plays a role, from the berries that burst with flavor to the lime sugar that adds shine, zip, and a little syrupy magic. Here’s what you’ll need:

• Mixed Berries: Use whatever looks best at the market or is already in your fridge. This version uses blackberries, blueberries, and cherries, but strawberries, raspberries, or sliced stone fruit work beautifully too. The key is choosing ripe, in-season fruit—juicy and sweet enough to hold up to the lime without getting lost.

• Fresh Lime Juice: This is what makes the whole salad pop. It adds tartness, balances the natural sweetness of the berries, and cuts through the syrup just enough to keep things bright. Roll your limes on the counter before juicing for max yield.
• Lime Zest: The zest brings a deeper citrus note and a hit of fragrant oil that lemon juice alone can’t deliver. Use a microplane and stop at the white pith—too much and things turn bitter fast.
• Sugar: Just a couple of teaspoons are all you need. The sugar draws out the juices from the berries, creating a light, syrupy glaze that coats every bite. If you like things extra tangy, start small and taste as you go.

How to Make This Berry Salad

No cooking, or complicated steps—just fresh fruit, a quick lime sugar dressing, and ten minutes from start to finish. It’s a salad, a snack, and a summer dessert all in one. For full recipe instructions, scroll to the end of this post!

Step 1: Prep the Mixed Berries – Start by rinsing your berries and gently patting them dry. If you’re using cherries or strawberries, pit and slice them so everything is roughly the same size. This helps the lime dressing coat the fruit evenly, making the salad easier to scoop and eat.

Step 2: Make the Lime Sugar Dressing – In a small bowl, combine the zest and juice of two limes with two teaspoons of sugar. Stir until the sugar starts to dissolve, or pulse it all together in a mini food processor if you want a smoother, more syrupy finish. Pro Tip: Zest the lime before juicing—it’s easier and way less messy.

Step 3: Toss It Together – Place the berries in a large bowl. Drizzle about half of the lime dressing over the top and gently toss to coat. Taste and add more dressing if you like things sweeter or tangier; this recipe is flexible.

Step 4: Serve or Chill – You can serve this berry salad right away, but it gets even better after it sits in the fridge for 15–30 minutes. The berries soften, the juice thickens, and the whole thing turns jammy and spoonable.

Flavor Swaps and Variations

This mixed berry salad is built to flex. Whether you’re out of one fruit or want to change up the flavor, there are plenty of ways to make it your own. Here are some easy swaps and seasonal twists to keep things interesting:

• Try Different Berries: Blueberries, blackberries, and cherries are a great combo, but raspberries and strawberries work just as well. Mix and match depending on what’s fresh, ripe, and in season. Just aim for 5–6 cups total.
• Add Stone Fruit: Want to stretch this into more of a fruit salad? Add sliced peaches, nectarines, or plums. Their juiciness pairs perfectly with the lime dressing and makes the whole thing feel a little more substantial.
• Swap the Citrus: No limes? Use lemon juice and zest for a slightly sharper, more floral twist. Or try a splash of orange juice if you want something softer and sweeter.
• Sweeten It Your Way: Granulated sugar makes the clearest glaze, but you can use maple syrup or agave for a deeper sweetness. Start small—you can always stir in more once the fruit starts releasing its juices.
• Add Fresh Herbs: A few chopped mint leaves or basil ribbons can take this salad in a more sophisticated, summer-entertaining direction. Especially good if you’re serving it as a picnic side or plated dessert.

Go Wild (If You Want To)

This recipe is perfect as-is, but it also plays well with a few bold upgrades. Here are some fun, flavorful twists to try:

• Add a splash of vanilla extract for soft, floral depth—especially good if you’re serving this over ice cream or yogurt.
• Spike it with a little booze. A splash of Grand Marnier, rum, or prosecco turns this into a grown-up dessert situation.
• Sprinkle with a touch of flaky salt. Sounds weird, tastes amazing. Especially when paired with strawberries or peaches.

These tweaks aren’t required, but they’re fun—and they make this simple vegan berry salad feel even more special.

How to Serve

This vegan berry salad is easy to make and even easier to love. Whether you’re spooning it into bowls for dessert or packing it for a picnic, here are some of our favorite ways to serve it:

• Over vegan yogurt or plant-based whipped cream. Spoon it over a chilled bowl of unsweetened vegan yogurt or whipped coconut cream for a breakfast-meets-dessert moment. It’s an easy upgrade that tastes like more effort than it is.
• With pancakes, French toast, or anything brunchy. The lime-sugar glaze makes it perfect for topping lemony pancakes or coconut French toast. You could even treat it like a fruit compote and serve it next to a slice of vegan sponge cake.
• As a cooling contrast to something savory. Pair it with smoky roasted cauliflower tacos or a sweet potato black bean burger for a bold-sweet balance that actually works. It’s also great next to something grilled, like tofu satay with spicy peanut sauce.
• Packed for a picnic or sandwich spread. This is the kind of side that plays well with handhelds—try it with a vegan lobster roll, crab cake sliders, or pulled pork-style jackfruit sandwich. Cold, juicy, and picnic-ready.
• As a light finish after something bold. This berry salad makes a great counterpoint to spicy, flavor-packed mains like a vegan banh mi or a watermelon poke bowl. Serve it chilled to bring the heat down in the best way.
• On its own, straight from the fridge. No toppings, no extras—just fruit, lime, and a little sugar. Keep a spoon in the bowl and you’re good to go.

FAQs

More Easy Vegan Summer Desserts and Fruit Recipes

• Mango Salsa
• Creamy Chia Pudding with a Fresh Berry Compote
• Kombucha Cocktail
• Easy Blackberry Cobbler (Vegan)

Did you try this berry salad recipe? Please let me know in the comments. I love hearing from you when you try a recipe on the blog!

Mixed Berry Salad with Sweet Lime Dressing

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• Author: erin wysocarski
• Total Time: 10 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This berry salad is everything you want in a summer side: juicy, sweet, and chilled to perfection. A quick lime-sugar dressing turns fresh berries glossy and syrupy, with just enough tang to keep it bright. It’s perfect for picnics, light desserts, or spooning straight from the fridge.

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Ingredients

• 2 cups blueberries
• 2 cups blackberries
• 2 cups cherries, pitted and halved or quartered
• zest and juice of 2 limes (zest first, then juice)
• 2 teaspoons sugar

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Instructions

1. Prep the berries. Add the blueberries, blackberries, and cherries to a large mixing bowl.
2. Make the lime sugar dressing. In a small bowl, stir together the lime zest, juice, and sugar until the sugar dissolves. For a smoother, more syrupy finish, blend in a mini food processor—totally optional.
3. Toss and taste. Pour about half the dressing over the berries and gently toss to coat. Taste and add more if you’d like it sweeter or tangier.
4. Serve chilled or at room temperature. Let it sit for 15–30 minutes for a softer, juicier texture—or serve it right if you’re short on time.

Notes

• Storage: Leftovers keep well in the fridge for up to 3 days. The berries will soften and release more juice as they sit, creating a chilled, syrupy texture.
• Extra Dressing: Any unused dressing can be stored separately and used for more fruit—or stirred into sparkling water for a quick lime spritzer.
• Use what you’ve got: This recipe works with any mix of fresh berries or soft stone fruit. Try strawberries, raspberries, peaches, or nectarines—just aim for 5–6 cups total.
• Lime tips: For max juice, use room-temperature limes and roll them on the counter before slicing. Always zest before juicing—it’s easier and avoids the mess.
• Make-ahead friendly: This salad can be made a few hours in advance and stored in the fridge. The lime dressing keeps the fruit fresh and develops a soft, syrupy texture over time.
• Not ideal for freezing: Fresh berries don’t hold up well after thawing—this one’s best enjoyed chilled and fresh.

• Prep Time: 10 minutes
• Category: Salad
• Method: Chilled, Macerated
• Cuisine: American

The post Mixed Berry Salad with Sweet Lime Dressing appeared first on Olives for Dinner.

Spring cooking always sneaks up on me. One minute it’s soup season, the next I’m craving something that still feels comforting but with a little more freshness and finesse. This vegan whipped cauliflower recipe strikes that balance. Steamed cauliflower, a bit of vegan butter, and plant-based feta are blended together until creamy, swoopable, and full of quiet depth. Layered with roasted mushrooms, crispy onions, and a handful of microgreens, this dish keeps unfolding as you eat.

This is one of those recipes that looks like you planned ahead, even if you didn’t. The textures are layered, the flavors are on point, and the whole thing comes together in a way that feels special and unique without being a production. This recipe is great as a starter, strong enough to anchor a plate, and honestly? Worth making for the purée alone.

Why You’ll Love This Vegan Whipped Cauliflower Recipe

There’s a lot to love about this dish—it’s simple, elegant, and totally flexible depending on how you serve it. Whether you’re plating it as a spring appetizer or just want to try a new vegan cauliflower recipe that’s a little more interesting than usual, this one has range.
The whipped cauliflower is creamy, dreamy, and super versatile. Made with steamed cauliflower, vegan butter, and feta-style cheese, it blends into a purée that’s silky smooth and easy to adjust for taste and texture. More reasons to give it a try!

• It works as a starter or centerpiece. Serve it as a plated first course, a cozy side, or the base for whatever you’ve got roasting in the oven. It’s just as good layered with mushrooms as it is paired with simple roasted veggies or a piece of crusty bread.
• It’s loaded with texture. Crispy onions, roasted mushrooms, creamy purée, and delicate microgreens come together in a way that keeps every bite interesting—rich, savory, and fresh.
• It’s a low-carb alternative to mashed potatoes. All the creaminess, none of the starch—this cauliflower purée gives you that buttery, savory comfort without weighing things down.
• It’s great for spring—but works any time of year. This is a go-to for that seasonal cooking shift when you want something lighter, but it’s just as good on a fall plate with roasted squash or a wintry salad.

What You’ll Need For This Vegan Whipped Cauliflower Recipe

This vegan whipped cauliflower recipe keeps the ingredient list short and flexible, but every element plays a role. The purée is rich and smooth, the toppings add texture and depth, and there’s room to customize depending on what’s in your fridge or what’s in season.

• Cauliflower: This is the heart of the recipe. Steamed until tender, then blended, cauliflower creates a light, neutral base that’s perfect for soaking up flavor. When paired with plant-based butter and dairy-free cheese, it transforms into something way more luxurious than you’d expect from a vegetable.
• Vegan Butter: Just a couple of tablespoons make a big difference here—adding richness, helping everything blend smoothly, and giving the purée a buttery depth that balances the natural sweetness of the cauliflower.
• Vegan Feta: The creamy, tangy, and just salty enough vibe of vegan feta makes the whole thing pop. It adds both flavor and body to the purée. We used Violife here!
• Mushrooms: We used a mix of shiitakes and baby bellas, roasted until golden and finished with garlic. They bring deep umami and a satisfying bite that contrasts beautifully with the smoothness of the cauliflower. Feel free to swap in whatever mushrooms you have—they all roast up beautifully.
• Microgreens (optional): A small handful adds brightness, color, and a little crunch. Not essential, but they make the plate feel finished—especially if you’re serving this as an appetizer or part of a spring spread.

How to Make Vegan Whipped Cauliflower Cheese

This dish has a few simple components that come together into something unexpectedly elegant. Each step is approachable on its own—and once everything is prepped, it’s just a matter of layering. For full recipe details, scroll to the end of this post!

• Step 1: Steam the Cauliflower – Start with a small head of cauliflower, cut into florets. Steam the florets in a saucepan with a steamer basket for about 10 minutes, or until fork-tender. Let them cool slightly before blending.
• Step 2: Make the Whipped Cauliflower Cheese – Blend the steamed cauliflower with vegan butter, feta-style vegan cheese, and nut milk until smooth and creamy. I used Violife vegan feta here for its salty tang and creamy texture. Start with ½ cup, then taste and add more if you want a stronger cheese note. Adjust with a splash more milk if it needs thinning. Pro Tip: Use a high-speed blender (like a Vitamix) for the smoothest, silkiest texture—this is where the “whipped” really comes through.
• Step 3: Roast the Mushrooms – Use a mix of shiitakes and baby bellas—or whatever you prefer. Spread the mushrooms in a single layer in a hot cast iron pan (or two). Dot with vegan butter, drizzle with olive oil, and season with salt and pepper. Roast at 400°F for 20 minutes, flip, then roast 10 more minutes. Finish on the stovetop with minced garlic, sautéed just until fragrant.
• Step 4: Caramelize the Onions – Thinly slice one large red onion on a mandoline slicer and cook it low and slow. In a large cast iron pan, sauté the onions with vegan butter and olive oil over medium-high heat. Stir every few minutes, giving them time to brown and crisp without burning. After about 20 minutes, you’ll have sweet, golden strands with just the right amount of crunch.
• Step 5: Plate and Garnish – Swoop, layer, and top. Spread a generous spoonful of the whipped cauliflower onto each plate with the back of a spoon. Top with the roasted mushrooms, crispy onions, and a handful of microgreens if you’ve got them. Finish with flaky salt or a drizzle of olive oil, and serve immediately.

How To Serve Vegan Whipped Cauliflower

Once you’ve got this creamy cauliflower base blended up, you’ll start seeing possibilities everywhere. It’s smooth, savory, and endlessly versatile—fancy enough to serve as a plated starter, but just as at home tucked next to a weeknight main. Whether you’re aiming for cozy or composed, here are a few of our favorite ways to use this vegan cauliflower recipe:

• As a Base for Vegan Seafood: Spoon this whipped cauliflower under seared vegan scallops, crispy plant-based crab cakes, or anything hearts of palm–based. The purée adds that creamy, mellow contrast that makes seafood-inspired vegan dishes pop.
• With Grilled or Roasted Vegetables: Top it with charred asparagus, broccolini, or roasted carrots for a quick springy dinner or an elegant vegetable-forward plate. It’s the kind of move that makes a fridge full of produce feel like a real plan.
• Paired with Vegan Mushroom Dishes: Mushrooms love this mash. Grilled oyster mushrooms, roasted shiitakes, maitake, or even king oysters—any of them will play beautifully with the buttery texture of this cauliflower base. It’s a full-on umami situation in the best way.
• As a Modern Swap for Mashed Potatoes: This is a smart alternative to mashed potatoes if you’re looking for something a little lighter but still totally comforting. It holds up on a holiday table, shines at a dinner party, and makes any vegan main feel a little more elevated.
• As a Side for Seared Tofu or Tempeh: Tuck a swoop of the cauliflower purée next to crispy tofu or glazed tempeh and you’ve got a complete meal with balance and texture. It mellows out bold marinades and brings everything together on the plate.

Helpful Tips

This recipe is simple, but a few small tweaks can make it go from good to next-level creamy, smooth, and delicious. Here’s how to make sure your cauliflower purée turns out just right.

• Steam, Don’t Boil: Boiling adds too much water and leads to a thinner, less flavorful purée. Steaming helps the cauliflower stay tender without getting waterlogged—and gives you way more control over the final texture.
• Let It Cool Before Blending: Hot cauliflower can trap steam in your blender, thinning things out and interfering with the texture. Let it cool for a few minutes before blending for a thicker, silkier finish.
• Use a High-Speed Blender for Maximum Creaminess: You can use a food processor, but for that ultra-smooth, whipped texture, a high-speed blender (like a Vitamix) is your best friend. It turns cauliflower, vegan butter, and cheese into something that feels super decadent.
• Adjust the Cheese to Taste: Start with about ½ cup of vegan feta and blend, then taste and adjust. Different vegan cheeses have different salt and tang levels, so give yourself room to play and tweak it until it’s exactly where you want it.
• Don’t Skip the Toppings: The purée is rich and creamy, which makes it the perfect base for contrast. Roasted mushrooms, crispy onions, microgreens, or even a drizzle of olive oil make every bite more dynamic and balanced.

FAQs

More Vegan Cauliflower Recipes

• Roasted Cauliflower Steaks
• Bang Bang Cauliflower
• Cauliflower Curry With Mushrooms
• Firecracker Cauliflower
• General Tso’s Cauliflower

If you tried this vegan whipped cauliflower recipe, please leave a comment and star rating below! Your feedback means a lot and helps others find my content!

Vegan Whipped Cauliflower

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• Author: erin wysocarski
• Total Time: 1 hour 5 minutes
• Yield: 2-4 servings
• Diet: Vegan

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Description

This vegan whipped cauliflower recipe is a creamy, silky purée that’s equal parts cozy and elegant. It starts with cauliflower, vegan butter, and feta-style cheese, blended into a smooth, swoopable base, then topped with roasted mushrooms, crispy caramelized onions, and a sprinkle of fresh microgreens. It’s earthy, savory, and just rich enough to feel like a treat—whether you’re serving it as a starter or making it the star of the plate.

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Ingredients

for the cauliflower puree

• 1 small head of cauliflower, cut into florets
• 2 tablespoons vegan butter
• 1/2 cup of vegan feta (I used Violife)
• 1/4 cup plain, unsweetened plant-based milk (plus a bit more to thin, if needed)

for the mushrooms

• 6 oz. small shiitakes
• 6 oz. baby bellas
• 2 tablespoons vegan butter, divided
• 2 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 tablespoon minced garlic

for the caramelized onions

• 1 large red onion, thinly sliced (a mandoline works great)
• 1 tablespoon vegan butter
• 2 tablespoons olive oil

for garnish

• microgreens (optional, but adds a fresh note)
• finishing salt

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Instructions

Make the cauliflower purée

1. Place a metal steamer basket into a saucepan and add a couple inches of water to the bottom.
2. Add cauliflower florets, cover, and steam for 10 minutes or until fork-tender.
3. Let the florets cool slightly, then transfer to a high-speed blender.
4. Add vegan butter, vegan feta, and ¼ cup nut milk. Blend until smooth and creamy, adding more milk if needed to reach your desired consistency.
5. Taste and blend in additional vegan cheese if you’d like a stronger flavor.

Roast the mushrooms

1. Spread the mushrooms in a single layer across one large or two small cast iron pans.
2. Dot with 1 tablespoon vegan butter and 1 tablespoon olive oil, and season with salt and pepper.
3. Roast in a 400°F oven for 20 minutes. Flip, then roast for another 10 minutes or until golden and juicy.
4. Transfer the pans to the stovetop over medium-high heat. Add the minced garlic and sauté until soft and fragrant, adding a touch more oil if needed. Set aside.

Caramelize the onions

1. In a large cast iron pan, heat vegan butter and olive oil over medium-high heat.
2. Add the sliced onions and cook for about 20 minutes, stirring every few minutes to prevent burning.
3. Onions are done when they’re deep golden and beginning to crisp. Remove from heat and let them cool—they’ll crisp up more as they sit.

To serve

1. Spoon the whipped cauliflower onto a plate (toward one side works well for plating).
2. Use the back of a spoon to gently swoosh the purée into a soft arc.
3. Top with roasted mushrooms and caramelized onions.
4. Finish with microgreens and a sprinkle of finishing salt. Serve immediately.

Notes

• Vegan Cheese: I used Violife vegan feta here for its creamy texture and tangy flavor, but any rich, smooth vegan cheese will work. Start with ½ cup, then adjust to taste—some cheeses are saltier or more assertive than others.
• Texture Tip: For the creamiest cauliflower purée, use a high-speed blender and let the steamed florets cool slightly before blending. This helps avoid excess moisture and gives you a smoother, fluffier finish.
• Make-Ahead Tip: You can prep the cauliflower purée a day in advance and refrigerate it. Just reheat and whisk or re-blend before serving to bring back the whipped texture.
• Storage: Store leftover cauliflower purée, mushrooms, and onions separately in airtight containers. They’ll keep well in the fridge for up to 3 days.
• Freezing: The purée can be frozen, though texture may change slightly when thawed. For best results, reblend with a splash of nut milk after reheating. Toppings like mushrooms and onions are best made fresh.
• Reheating: Gently reheat the purée on the stovetop over low heat, adding a splash of nut milk if needed to loosen it up. The mushrooms and onions can be reheated in a skillet to bring back some of their original texture.
• Serving Idea: This recipe makes a beautiful plated appetizer, but it also works great family-style on a serving platter with toppings layered over the top.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Steamed, Blended, Roasted, Sautéed, Caramelized
• Cuisine: French, American

Originally published in 2019, this post has been updated in 2025 with refreshed writing, serving ideas, and added tips.

The post Vegan Whipped Cauliflower Cheese appeared first on Olives for Dinner.

Some buffalo cauliflower recipes are fine. They’re crispy enough. They do the job. But this one? This one is perfection. Thanks to a few small upgrades (hello, bourbon!), these air-fried bites are crispy, deeply flavorful, and just the right amount of spicy—all without a deep fryer in sight. (And if bourbon isn’t your thing? No worries—it’s optional but highly recommended for optimal crispiness.)

The secret? A chill-before-frying method that locks in a crunchy, KFC-style coating that every drop of buffalo sauce loves to cling to. Whether you’re in the mood for a snack, cauliflower tacos, grain bowls, salads, or just eating them straight from the air fryer with creamy vegan ranch, this recipe brings the heat and the crunch—every time.

Why You’ll Love This Buffalo Cauliflower Recipe

If you’ve ever had buffalo cauliflower in the air fryer that turned out meh—too soggy, too dry, or just missing that crave-worthy crunch—this recipe fixes all of that. The double-battered coating locks in texture, the air fryer creates that deep-fried-style crispiness, and the buffalo sauce clings to every nook and cranny. It’s crispy, saucy, and completely plant-based comfort food, with an easy gluten-free option. Here’s why you’ll love it:

• Legitimately Crispy (No Sad, Soft Bites Here!) The chill-before-frying method lets the batter set, creating a crispier, crackly texture that holds up even after saucing.
• Buffalo Sauce That Actually Sticks: Thanks to a textured, double-coated batter, the sauce seeps into all the right places instead of sliding off.
• Air-Fried, Not Deep-Fried: All the crunch with way less oil. The air fryer mimics deep-frying by blasting each floret with heat for a golden, crispy finish.
• Versatile For Any Meal: Pile them into tacos, grain bowls, and salads, or serve with vegan ranch or bleu cheese and celery for a classic game-day snack.
• Bourbon Makes It Better (But Optional!) A small splash in the batter helps create a lighter, crispier shell—but it’s 100% optional if you’d rather skip it.
• Easy To Make Gluten-Free: Just swap all-purpose flour for a 1:1 gluten-free blend and add an extra tablespoon of cornstarch for the best crunch.

Key Ingredients for Buffalo Cauliflower

Great buffalo cauliflower starts with the right ingredients—each one playing a critical role in creating that crispy, saucy perfection. From the double-battered coating to the sticky buffalo sauce that clings to every bite, here’s what makes this recipe stand out.

• Cauliflower: The star of the show! Cauliflower’s sturdy texture makes it the perfect base for a crispy coating, holding up to the high heat of the air fryer. Cut it into evenly sized florets so they cook at the same rate and develop that golden, air-fried crunch.
• All-Purpose Flour: Gives the breading its structure, creating that golden, craggy texture that buffalo sauce loves to cling to. Want to make it gluten-free? Use a 1:1 gluten-free flour blend and add 1 extra tablespoon of cornstarch to enhance crispiness.
• Garlic Powder, Onion Powder, and Paprika: This trio of spices builds a savory, slightly smoky base in the batter. Garlic powder brings depth and umami, onion powder adds a sweet-savory balance, and paprika adds a touch of warm smokiness and helps boost the rocket-red color!
• Soymilk and Apple Cider Vinegar (Vegan Buttermilk Hack): Whisking apple cider vinegar into soymilk creates a quick vegan buttermilk, which helps the batter stick to the cauliflower while adding a slight tang that complements the heat of the buffalo sauce.
• JUST Egg (For the Perfect Batter Binding!): JUST Egg acts as the binder in this batter, helping the flour mixture cling evenly to the cauliflower so every bite gets that crispy, textured coating. It also contributes to a beautiful golden finish after air frying, giving the cauliflower that deep-fried look and feel—without the deep fryer.
• Bourbon (Optional, but Recommended): A small splash of bourbon in the batter helps create a lighter, crispier crust thanks to its fast-evaporating alcohol. It also adds a hint of depth to the batter (but no boozy taste). If you prefer to skip it, no problem—your cauliflower will still turn out crispy!
• Hot Sauce (for a Flavor Boost in the Batter!): A little hot sauce mixed into the batter adds a subtle layer of heat and tang before the buffalo sauce even goes on. This extra step deepens the buffalo flavor from the inside out.
• Spray Oil (No Deep Frying Needed!): A quick spritz of high-heat spray oil (like avocado or canola) helps the coating crisp up without the need for deep frying. You only need a light spray—the air fryer does the rest!
• Prepared Buffalo Sauce: Buffalo sauce is the final step in creating that signature spicy, tangy, buttery coating. Look for vinegar-based buffalo sauces for the best flavor. We love using Frank’s Red Hot Buffalo Wing Sauce.

Why Bourbon Makes This the Crispiest Buffalo Cauliflower

Bourbon in buffalo cauliflower? Stay with me. This isn’t about making your snack boozy—it’s about science, texture, and next-level crispiness. A small splash of bourbon in the batter helps create a lighter, crispier crust with better sauce absorption, and here’s why:

• It Evaporates Faster = Crispier Coating: Bourbon is mostly ethanol and water, and ethanol evaporates at a lower temperature than water. Translation? Your batter dries out faster in the air fryer, leaving behind a crispier, crunchier shell. Less moisture means better crunch, mimicking deep-frying without all the oil.
• More Air Pockets = More Sauce Cling: Alcohol in the batter slows down gluten formation, keeping the coating lighter and more aerated. This creates tiny cracks and pockets in the crispy shell, which means more places for buffalo sauce to seep in and stick. No sad, slippery bites here.
• Better Browning = Golden, Deep-Fried Look: Bourbon has natural sugars from the corn and oak barrels it’s aged in. These sugars caramelize beautifully in high heat, helping the cauliflower develop that deep golden color—no deep fryer required.
• Optional, But Highly Recommended: If you don’t have bourbon (or prefer to skip it), no problem—your cauliflower will still be crispy. But if you want the ultimate crunch + next-level flavor, that tiny splash makes a big difference.
• Using Gluten-Free Flour? Even without gluten, bourbon still helps create a crispier texture and deeper golden color by evaporating quickly and encouraging caramelization. It won’t inhibit gluten (because there is none), but it will still make your coating lighter and crispier!
• Is Vegan Bourbon? Some are. Check out Barnivore for vegan options!

How to Make Buffalo Cauliflower in the Air Fryer

Crispy, saucy, and completely irresistible, this buffalo cauliflower in the air fryer comes together in just a few easy steps. No deep frying, no sad, soggy breading—just pure crispy, buffalo-sauced perfection. Here’s how it all goes down: coat, chill, crisp, sauce, repeat. For full recipe details, scroll to the end of this post!

• Step 1: Prep the Cauliflower – Start with a big, beautiful head of cauliflower (look for one that’s firm, heavy for its size, and free from dark spots or mushy areas), and cut it into evenly sized florets. (We want them bite-sized, not dinosaur-sized, so they cook evenly and get crispy all over.)
• Step 2: Give them a quick blanch! Bring a large pot of salted water to a boil, toss in the florets, and let the water return to a boil. After one minute, transfer them to a wire rack over a baking sheet to cool completely. This step softens them slightly while keeping them crisp-tender inside after air frying.
• Step 3: Whisk Up the Batter – In one bowl, mix together the all-purpose flour, cornstarch, and spices (this is where all that savory, smoky, garlicky goodness happens). In another, whisk JUST Egg, soymilk + vinegar, hot sauce, and bourbon (if using) into a smooth batter.
• Step 4: Double Dip for Max Crispiness – Time to coat! Flour → Wet Batter → Flour Again. This double-dip action creates a thicker, textured coating that clings to every floret like it was born for buffalo sauce.

• Step 5: Chill the Battered Cauliflower – Now, this part is key! Pop the battered cauliflower in the fridge for at least 30 minutes. This helps the coating firm up and stick better—aka, no sad breading sliding off mid-bite.
• Step 6: Air Fry to Crispy, Golden Perfection – Spray the cauliflower lightly with oil (no need for a deep fry dunk!), then air fry at 400°F for 8 minutes. Flip, give them another spritz, and cook 4 more minutes until they look golden, craggy, and deeply crispy.
• Step 7: Sauce It Up! – Toss the hot, crispy cauliflower in buffalo sauce and pop them back in the air fryer for 2 minutes. This helps the sauce stick and caramelize without making them soggy. Serve immediately for maximum buffalo cauliflower vibes.

Pro Tips for Extra-Crispy Buffalo Cauliflower

You want buffalo cauliflower in the air fryer that’s crispy, golden, and sauce-grabbing in all the right ways. Not soggy. Not sad. Just perfectly crunchy, air-fried magic. Here’s how to make that happen:

• Chill the battered cauliflower (yes, really!): This is the #1 trick for keeping the coating intact. A quick 30-minute chill before air frying sets the batter, meaning no weird sliding or peeling when you toss it in buffalo sauce later.
• Don’t skimp on the double dip: One coat of flour → wet batter → another coat of flour = max crunch factor. This layering traps air pockets in the breading, making it crispier, craggier, and absolutely sauce-cling-worthy.
• Single layer in the air fryer (crowding = steaming = sad cauliflower): If you stack them too close, the florets steam instead of crisping. Give them room to breathe—you may need to cook in batches, but it’s worth it.
• Spray oil = your crispy BFF: A light, even mist of oil over the cauliflower before air frying helps lock in that deep-fried texture. A good, even spritz does the trick.
• Lock in the buffalo sauce (trust the process): After air frying, toss the bites into the buffalo sauce, making sure it gets into all the cracks and crevices. Pop it back into the air fryer for a couple of minutes for a mind-blowing texture. Skip this step and you’re missing out!
• Eat immediately (crispy waits for no one): Buffalo cauliflower is best fresh out of the air fryer. If you let it sit too long, the coating starts absorbing moisture from the sauce—and no one wants that. Devour accordingly.

Serving Ideas & What to Eat With Buffalo Cauliflower

Buffalo cauliflower in the air fryer is not just a snack—it’s a whole vibe. Whether you’re dunking it in ranch, piling it into tacos, or leveling up your salad game, there are endless ways to serve these crispy, saucy bites. Here’s how to make them the star of any meal.

• Buffalo Cauliflower Tacos: Stuff warm tortillas with buffalo cauliflower, shredded lettuce, avocado slices, and a drizzle of vegan ranch (because, balance). Top with cilantro and pickled onions for extra zing.
• Buffalo Cauliflower Salad: Want to feel like you’re eating a salad but still winning at life? Toss these crispy bites onto a bed of crisp vegetables like arugula or romaine, add cherry tomatoes, sliced avocado, red onion, and vegan bleu cheese dressing. Boom—instant upgrade.
• Buffalo Cauliflower Wraps: Take everything you love about the salad version and wrap it in a warm tortilla. Add some crunchy slaw, a drizzle of hot sauce, and a swipe of vegan mayo for good measure.
• Classic Wings-Style Platter: Keep it old-school with buffalo cauliflower, celery sticks, carrot sticks, and a side of vegan ranch or bleu cheese dressing. Perfect for game day, snack time, or dinner when only crispy and spicy will do.
• Buffalo Cauliflower Grain Bowl: Load up a bowl with cooked quinoa, roasted sweet potatoes, black beans, and crispy buffalo cauliflower. Top with vegan sour cream, fresh lime juice, and chopped scallions for a flavor-packed, filling meal.

FAQs

More Crispy & Spicy Cauliflower Recipes to Try

• Vegan Buffalo Cauliflower Salad
• Firecracker Cauliflower
• Crispy Air-Fried Buffalo Cauliflower Steaks
• Buffalo Cauliflower Pizza
• Smoky Roasted Cauliflower Tacos
• General Tso’s Cauliflower

Have you made this buffalo cauliflower in air fryer recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Buffalo Cauliflower in the Air Fryer (Crispy & Easy!)

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5 from 1 review

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 2-4 servings
• Diet: Vegan

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Description

Crispy, saucy, and air-fried to golden perfection, this buffalo cauliflower in the air fryer is the easiest way to get that deep-fried crunch—without the oil. A chill-before-frying trick locks in the crispiness, and the batter is perfectly spiced to hold onto every drop of buffalo sauce. Serve them with vegan ranch and celery sticks, tuck them into tacos, toss into a grain bowl or crispy salad, or eat them straight from the air fryer!

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Ingredients

For the Cauliflower:

• 1 head cauliflower, cut into evenly sized florets

For the Dry Ingredients:

• 2 cups all-purpose flour
• ⅓ cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon salt
• 2 teaspoons cayenne pepper (optional)

For the Wet Ingredients:

• 1 cup soymilk
• 2 teaspoons apple cider vinegar
• 4 tablespoons JUST Egg
• 2 tablespoons bourbon (optional, but recommended for crispiness)
• 1 tablespoon hot sauce

For Frying and Coating:

• Spray oil (avocado or canola recommended)
• 1 cup prepared vegan buffalo sauce (we like Frank’s Red Hot)

To Serve:

• Vegan ranch or bleu cheese dressing
• Celery sticks

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Instructions

To Prep the Cauliflower

Bring a large pot of salted water to a boil. Add the cauliflower florets, let the water return to a boil, and cook for one minute. Transfer the florets to a wire rack over a cookie sheet to cool. Let them sit at room temperature or refrigerate to speed up cooling.

To Make the Breading

1. In a medium bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and cayenne (dry ingredients).
2. In a separate bowl, whisk together soymilk with apple cider vinegar, JUST Egg, bourbon (if using), and hot sauce (wet ingredients).

To Coat the Cauliflower

Working one piece at a time:

1. Dredge a floret in the dry mixture, tapping off any excess. Place it back on the wire rack.
2. Dunk it into the wet mixture, ensuring it’s fully coated.
3. Coat it again in the flour mixture for a crispy, craggy texture.

Place all battered florets back on the wire rack and refrigerate for at least 30 minutes. This step locks in the coating and helps it adhere during air frying.

To Air Fry the Cauliflower

1. Spray the florets lightly and evenly with cooking spray.
2. Place in a single layer in the air fryer basket (working in batches if needed) and cook at 400°F for 8 minutes.
3. Flip, spray any dry areas, and cook for an additional 4 minutes until golden and crinkly all over.

To Sauce & Serve

1. Place the buffalo sauce in a bowl, add the crispy cauliflower, and toss gently to coat.
2. Return to the air fryer for 2 minutes to help the sauce set. 

Serve immediately with vegan ranch, celery sticks, or tucked into tacos, salads, or burgers.

Notes

• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend and add an extra tablespoon of cornstarch for that same crispy crunch.
• Storage: Buffalo cauliflower is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.
• How to Reheat: Skip the microwave (soggy city). Instead, pop them back in the air fryer at 375°F for 5 minutes to bring back that crispy texture.
• Make-Ahead Tip: Want to get ahead? Batter the cauliflower and store it in the fridge for up to 4 hours before air frying. When ready, just spritz with oil and cook as directed.
• Don’t Skip the Chill Time: That 30-minute rest in the fridge? It’s the secret to keeping the breading locked in so it doesn’t slide off when you sauce it up.

• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Lunch, Dinner
• Method: Boiled, Battered, Chilled, Air Fried
• Cuisine: American

The post Buffalo Cauliflower in the Air Fryer (Crispy & Easy!) appeared first on Olives for Dinner.

Beets, right? They’re usually the humble root veg hiding in the corner of your fridge. But what if I told you they could steal the show? Enter beet tartare with mango yolk: a dish that’s as pretty as it is delicious.

Velvety, salt-baked beets are diced into tiny jewels, marinated in a tangy, umami-rich sauce, and crowned with a mango yolk. It’s fun to nick the membrane and watch it run onto the plate like an egg yolk! It not only adds visual appeal but also a tangy component. It’s a playful element that makes this dish an experience!

Now, I know what you’re thinking—tartare is supposed to be raw, and that’s not an egg yolk. But let’s bend the rules a little here. This beet tartare is a soft and velvety dish with just the right amount of salt, a hint of acid, the perfect umami kick, with a bit of fat to round it all out. The toasted walnuts add a satisfying crunch, while the vegan sour cream balances the acidity and adds a rich note.

Ready to dive in? Let’s make some kitchen magic happen.

Why You’ll Love This Beet Tartare Recipe

Sure, we all love a good recipe, but this one? It’s something special. Here’s why you’ll be obsessed with this beet tartare dish:

• Eye Candy: Deep red beets paired with bright mango yolks make this dish visually stunning.
• Flavor Bomb: Sweet, tangy, umami—all the flavors you crave in one bite. It’s like a party in your mouth.
• Texture Heaven: Velvety beets, crunchy walnuts, and creamy vegan sour cream—each bite is so texturally interesting!
• Easy For Impressing: This looks fancy, tastes amazing, but surprisingly simple to make.
• Vegan Of Course: 100% plant-based, dairy-free, and absolutely delicious. Perfect for impressing vegans and converting skeptics.
• Healthy and Tasty: Beets are packed with nutrients, making this dish as good for you as it is tasty.
• Conversation Starter: The unique presentation and molecular cooking twist will get everyone talking.

Key Ingredients

Each ingredient in this beet tartare with mango yolk plays a starring role. Here’s why they’re essential:

• Beets: Salt-baked to perfection, these beets are the heart of the dish. They’re sweet, earthy, and tender.
• Coarse Sea Salt: Used to bake the beets, it creates a firm yet tender texture. This technique makes the beets incredibly soft and velvety.
• Shallots: Minced and sautéed, they add a mild, aromatic depth that enhances the beets’ natural sweetness without overpowering it.
• Olive Oil, Coconut Vinegar, Soy Sauce, Vegan Worcestershire Sauce, Dijon Mustard: This powerhouse marinade infuses the beets with a complex umami flavor, balancing the sweetness and adding a tangy kick. Feel free to use apple cider vinegar in place of coconut vinegar if you like.
• Mango: Pureed and transformed into yolk-like spheres through reverse spherification, adding a sweet, tangy note.
• Sodium Alginate and Calcium Lactate: These ingredients make the molecular magic happen, turning mango puree into delicate, gel-like spheres.
• Vegan Yogurt: Adds creaminess to the mango yolks, making them smooth and rich.
• Toasted Walnuts: Provide a crunchy contrast to the soft beets, adding a nutty flavor and extra texture.
• Raw Kale: Minced and mixed in for a fresh, slightly bitter note that balances the sweetness of the beets and mango.
• Vegan Sour Cream: Creamy and tangy, it ties all the flavors together, offering a cooling balance.
• Toasted Crostini: The perfect crunchy base for serving, adding another layer of texture to each bite.

How Reverse Spherification Works

Reverse spherification is a fun molecular cooking technique that turns liquid into delicate gel-like spheres, similar to an egg yolk. In this recipe, we use mango puree combined with vegan yogurt and calcium lactate.

The process starts by blending sodium alginate (a natural gelling agent) with water to create a smooth solution. Next, small spoonfuls of the mango-yogurt mixture are gently dropped into the sodium alginate bath.

The calcium in the mixture reacts with the sodium alginate, forming a thin membrane around the liquid, creating a sphere. This results in a burst of tropical flavor encased in a soft, gel-like exterior, adding a unique texture and a visual wow factor to your beet tartare.

Reverse spherification might sound intimidating, but it’s surprisingly doable. Here’s a few tips to keep in mind:

• Precision is Key: Accurate measurements of sodium alginate and calcium lactate are crucial for successful spherification.
• Blend and Rest: Blend the sodium alginate solution thoroughly and let it rest to remove air bubbles, ensuring a smooth texture.
• Gentle Handling: Be gentle when dropping the mango puree into the sodium alginate bath to maintain the perfect sphere shape.

Salt-Bake Beets to Develop a Velvety Texture

These beets are salt-baked, which creates a soft and silky texture. I’ve used this technique to make salt-roasted golden beets and carrot lox. Baking at 375 degrees allows the beets to cook evenly and develop a tender yet firm texture. The salt holds moisture in during the baking process, ensuring that the beets remain tender and flavorful.

Helpful Tip: Choose small beets that are uniform in size for this recipe, so they bake completely through.

How To Make This Recipe

Making this beet tartare recipe is fun, and most of the work is passive. You’ll be marinating the roasted beets for a couple of days to allow the texture and flavors to deepen:

• Salt-Bake the Beets: Cover small beets in a generous layer of coarse sea salt and bake until firm yet tender.
• Prepare the Marinade: Whisk together olive oil, coconut vinegar, soy sauce, vegan Worcestershire sauce, and Dijon mustard.
• Marinate the Beets: Dice the beets and toss with sautéed shallots and the marinade. Let them chill in the fridge overnight or up to a couple of days to soak up all that flavor goodness and transform even more into a velvety texture.
• Make the Mango Yolks: Before serving, use the reverse spherification cooking technique to transform mango puree into delicate, yolk-like spheres. It’s easier than it sounds and adds a wow factor.
• Assemble the Dish: Swoosh some vegan sour cream onto a plate, add the beets, and sprinkle with toasted walnuts and minced kale, and crown with the mango yolks. Serve on toasted crostini for the perfect bite. Serve with a glass of wine or light beer. Enjoy!

Alternative Serving Option:

If the molecular cooking aspect feels intimidating, don’t worry. You can enjoy this beet tartare simply with the vegan sour cream, toasted walnuts, and minced kale on toasted crostini. Another great option is to serve it with a drizzle of balsamic glaze. The tartare itself is flavorful enough to shine on its own.

For the nitty-gritty details and exact measurements, check out the recipe card below!

FAQs

Whether you’re looking to impress dinner guests or simply elevate your own dining experience, this beet tartare with mango yolk is the perfect dish. With its vibrant colors, bold flavors, and touch of molecular magic, it’s a unique twist on a classic. Give it a try and discover how easy and fun vegan molecular cooking can be!

Love Beets? Check These Recipes Out!

• Salt-Roasted Golden Beets with Teriyaki Sauce and Nori Dust
• Roasted Root Vegetables
• Beet Caviar for Vegan Sushi
• The Best Beetroot Burgers

Have you tried this beet tartare recipe? Drop a star rating and share your thoughts in the comments below. I love hearing from you!

Beet Tartare with Mango Yolk

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No reviews

• Author: erin wysocarski
• Total Time: 2 hours
• Yield: 2 1/2 cups of beets and 10 mango yolks
• Diet: Vegan

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Turn your appetizer game up a notch with this beet tartare with mango yolk. Think salt-baked beets with a tangy marinade, paired with tropical mango spheres, and topped with crunchy walnuts and creamy vegan sour cream. It’s a vibrant, flavor-packed starter that’s sure to impress and delight dinner guests or just make a night in feel special.

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Ingredients

for the beets

• 4–5 small red beets
• 2–3 cups coarse sea salt
• 2 medium shallots, minced

for the marinade

• 1 tablespoon olive oil
• 1 teaspoon coconut vinegar
• 1 teaspoon soy sauce
• 1 teaspoon vegan Worcestershire sauce
• 1/2 teaspoon dijon mustard

for the mango yolks

• 3 cups cold water
• 1 teaspoon sodium alginate
• 6 ounces pureed mango
• 3 tablespoons plain vegan yogurt (I used Kite Hill brand)
• 1 teaspoon calcium lactate

to serve

• 1/2 cup toasted walnuts, coarsely chopped
• 1/2 cup minced raw kale
• vegan sour cream, for serving
• toasted crostini

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Instructions

to salt roast the beets

1. preheat your oven to 375.
2. Using a glass pyrex that’s large enough to accommodate the beets, pour a layer of salt onto the bottom of the dish.
3. Scrub and rinse the unpeeled beets and place them into the pyrex wet. You’ll want the layer to be thick enough so the beets don’t make contact with the bottom of the pyrex.
4. Now pour salt over them until they are mostly covered, then place into the oven for an hour and a half. What happens during this time is the beets are lightly steamed, giving them a super-soft texture.
5. Once the roasting is done, allow them to rest until cool enough to handle. Using a sharp knife if needed, peel the beets and set aside. It’s easiest to do this while the beets are warm.
6. Dice the beets as uniform and small as possible. Place into a bowl. Give the minced shallots a little saute in a lightly oiled pan, then add to the beets.

to make the marinade

1. Whisk all of the marinade ingredients together. If you have a little more or a little less than 2 cups of beets, just adjust the marinade components accordingly. Pour over the beets, cover, and place into the refrigerator overnight at the least and up to two days for the best flavor and texture.

to make the mango yolks

1. Pour three cups of cold water into a large measuring glass cup. Add in the sodium alginate and, using an immersion blender at its highest speed, blend for a full two minutes. Set aside for about 30 minutes to allow the air bubbles to settle.
2. Combine the mango puree with the vegan yogurt and calcium lactate. Stir well by hand and set aside.
3. Find a drinking glass with a circular base, no more than 2-3 inches in diameter.
4. Pour a very small amount of the sodium alginate mixture into the bottom of the glass.
5. Then spoon a little less than one tablespoon into the glass. It has to be dropped carefully and in one shot to achieve a perfect yolk shape.
6. Now, tip the glass to a 45-degree angle, then very slowly pour more solution over the top until it’s covered, then slowly raise it back up to a 90-degree level (sort of like pouring a beer carefully into a glass).
7. Swirl the yolk around in a circular motion for about 30 seconds to create the yolk shape. Set it down and leave it undisturbed for about two minutes.
8. By now, the yolk should be very sturdy. Rinse it off under cold water or place it into a bowl of cold water while you make the rest of the yolks.

to toast the walnuts

1. Preheat a small cast iron pan over medium heat. Add in the walnuts, and allow to toast for a few minutes giving them a shake every now and then. They are done when you can smell them, and they’ve developed a little color. Keep an eye on them to prevent burning.

to serve

1. Place one or two tablespoons of vegan sour cream onto a plate, smeared over a toasted crostini or on the side. Spoon the desired amount of beets over the top, topping with the toasted walnuts and minced kale. Finish with a mango yolk.

Notes

Choosing Beets: Select small, uniformly sized beets for even baking. Smaller beets will cook more evenly and have a sweeter, more concentrated flavor.

Mango Yolks Alternative: If you’re not up for the molecular cooking aspect, simply serve the beet tartare with extra vegan sour cream or a drizzle of balsamic glaze.

Serving Suggestion: Serve the beet tartare on toasted crostini for a crunchy base. Pair with a glass of crisp white wine or a light beer to complement the flavors.

Storage: The beet tartare component can be stored in an airtight container in the refrigerator for up to 2 days. Assemble just before serving for the best texture and presentation.

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Category: Appetizer, Dinner
• Method: Salt-Baked, Reverse Spherification
• Cuisine: American, French

The post Beet Tartare with Mango Yolk appeared first on Olives for Dinner.

Looking to switch up your salad game? You’ve come to the right place! This vegan buffalo cauliflower salad is the kind of dish that makes you actually excited to eat your greens. Vibrant romaine, rich avocado, fresh cilantro, and crunchy celery come together like a vegan wing appetizer in salad form.

Here’s the best part: this salad is as easy to make as it is to devour. Crispy, breaded cauliflower pairs perfectly with a creamy, dreamy drizzle of vegan dressing that keeps you coming back for more. Get ready to fall in love with salad all over again with this crispy vegan buffalo cauliflower bowl, perfect for lunch or dinner!

Why You’ll Love This Recipe

This vegan buffalo cauliflower salad is the fresh dish your taste buds have been waiting for. It’s got all the flavor and crunch you crave, wrapped up in a wholesome, satisfying meal. This plant-packed recipe is:

• Bold and Spicy: The vegan buffalo cauliflower bites bring a kick of heat that pairs perfectly with the cool, crisp veggies.
• Healthy and Nourishing: Packed with fresh ingredients like romaine, avocado, and cilantro, this salad is as nutritious as it is delicious.
• Quick and Easy: Ready in about an hour, it’s perfect for a quick vegan lunch or dinner that doesn’t skimp on flavor.
• Versatile: Serve it as a main dish or a side, and easily customize with your favorite veggies or vegan dressings.
• Crowd-Pleaser: Whether you’re feeding vegans or omnivores, this vegan buffalo cauliflower recipe is sure to impress with its bold flavors and satisfying textures.

Give this salad a try and watch it become a staple in your kitchen this summer!

Key Ingredients And Substitutions

Let’s dive into the magic that makes this vegan buffalo cauliflower salad so irresistible. We’ve got a lineup of fresh, vibrant ingredients that come together to create a perfect blend of flavors and textures. Plus, we’ll throw in some substitutions and creative ideas to keep things interesting.

• Cauliflower Florets: These are the star of the show, transforming into crispy, spicy buffalo bites that add a satisfying crunch to every bite.
• Vegan Mayo: This creamy component helps the panko stick to the cauliflower, ensuring that golden, crispy finish. You can also use a vegan yogurt for a lighter option.
• Panko: Provides that perfect crunch. If you’re gluten-free, simply swap with gluten-free panko or breadcrumbs.
• Vegan Buffalo Sauce: Brings the heat and tangy goodness. Frank’s RedHot is a classic, but feel free to use your favorite brand.
• Romaine: The crisp, cool base of your salad. Arugula works beautifully too, and you can mix in spinach, kale, or any other leafy greens you love.
• Cilantro: Adds a fresh, herby kick. If you’re not a fan, just omit it or swap it with fresh parsley or even some chopped chives.
• Celery and Carrots: These crunchy veggies add texture and a bit of sweetness, balancing the spicy cauliflower.
• Avocado: Creamy and rich, it pairs perfectly with the spiciness.
• Creamy Vegan Dressing: This ties everything together with its luscious texture. Ranch or bleu cheese-style vegan dressings work great.

Feel free to add cooked grains like quinoa or farro or toss in some roasted chickpeas or sunflower seeds for some extra heartiness.

This vibrant mix of ingredients makes for a salad that’s anything but boring. With the spicy kick and a variety of textures and flavors, this salad is bound to become a favorite in your meal rotation.

Is Frank’s Buffalo Sauce Vegan?

Yes, Frank’s RedHot Buffalo Wings Sauce is considered vegan. Although it contains “natural butter type flavor,” the label confirms that it does not include any milk or dairy products, making it a suitable choice for vegan recipes.

How To Make

Making this vegan buffalo cauliflower salad is a breeze! Here’s a quick rundown to get you started. For all the nitty-gritty details, check out the recipe card below.

• Prep the Cauliflower: Cut the cauliflower into bite-sized florets. Easy peasy.
• Make the Batter: Whisk together vegan mayo and soy milk, then mix in panko until you get a thick, luscious batter.
• Coat and Bake: Cover each cauliflower floret with the batter, place them on a baking sheet, and bake until golden and crispy. Yes, golden perfection is happening here.
• Toss with Sauce: Once baked, toss those crispy cauliflower bites in your favorite vegan buffalo sauce. Spicy, tangy goodness!

• Assemble the Salad: Chop up the romaine, cilantro, celery, and carrots, then mix them in a large bowl with creamy avocado slices.
• Combine and Dress: Add the buffalo cauliflower bites to the salad, drizzle with the creamy vegan dressing, and toss everything together.

And there you have it – a delicious, vibrant salad that’s ready to impress. Enjoy this flavor explosion that can be made in about an hour!

Check Out More Stellar Vegan Cauliflower Recipes!

• Vegan Gochujang Cauliflower
• Cauliflower And Mushroom Curry
• The Best Buffalo Cauliflower Wings
• Roasted Cauliflower Tacos
• Firecracker Cauliflower
• Buffalo Cauliflower Steaks
• Bang Bang Cauliflower

FAQs

Crispy Vegan Buffalo Cauliflower Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

Say hello to your new favorite salad! This vegan buffalo cauliflower salad brings together crispy buffalo cauliflower, vibrant greens, and creamy avocado for a meal that’s bursting with flavor and texture. Perfect for any meal, it’s fresh, zesty, and irresistibly delicious.

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Ingredients

for the buffalo cauliflower

• 4 cups of bite-sized cauliflower florets
• 3/4 cup vegan mayo 
• 2 cups unsweetened soy milk
• 3 cups panko
• cooking spray
• 1 cup vegan buffalo sauce (I used Frank’s Red Hot – use more or less based on your preference)

for the salad

• 1 head of romaine, chopped
• 1 bunch cilantro, chopped
• 2 celery stalks, finely sliced
• 2 carrots, finely sliced
• 1 avocado, sliced or cubed
• plant-based creamy dressing (find great vegan options here)

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Instructions

1. Preheat and Prep: Preheat your oven to 425°F. Line a baking sheet with a silpat or parchment paper and set aside.
2. Make the Batter: In a large bowl, whisk together the vegan mayo and soy milk. Add in the panko crumbs to create a thick batter, then let it sit for about 10 minutes to slightly thicken.
3. Coat the Cauliflower: Using your hands, cover each cauliflower floret in the batter, patting it down with your fingers to help it adhere.
4. Bake the Cauliflower: Place the battered florets onto the prepared baking sheet and mist the tops with cooking oil. Bake for 20 minutes, or until the tops are slightly golden. Remove from the oven, flip the florets, and mist again with cooking spray. Bake for an additional 15 minutes, or until they are golden all over. Let them cool slightly.
5. Toss with Sauce: Toss the slightly cooled buffalo cauliflower with your desired amount of vegan buffalo sauce.
6. Air Fryer Tip: Looking to elevate the crispiness? Toss the sauced, baked cauliflower bites into an air fryer for 3 to 5 minutes until they’re golden around the edges. Give them a shake halfway through for even cooking. This step isn’t essential, but it works wonders for extra crunch!
7. Assemble the Salad: In a large bowl, toss the romaine and cilantro together. Divide the mixture into 4 bowls and top with celery, carrots, and avocado slices.
8. Combine and Dress: Add the buffalo cauliflower bites on top of each salad. Drizzle with creamy vegan dressing and serve immediately. Enjoy!

Notes

Double-Bake for Extra Crispiness:

Want that extra crunch? After the first bake, let your cauliflower bites cool for a few minutes, then pop them back in the oven for another 5-10 minutes. Double-baking is your ticket to crispy heaven.

Use an Air Fryer:

Got an air fryer? Perfect! Cook the battered cauliflower florets at 375°F for 15-20 minutes, giving the basket a good shake halfway through. This method guarantees an extra crispy finish without an oven.

Marinate the Cauliflower:

Craving more flavor? Marinate those cauliflower florets in buffalo sauce for at least 30 minutes before battering. This gives them a bold, spicy kick that’s worth the wait.

Homemade Buffalo Sauce:

For a personalized touch, whip up your own buffalo sauce with hot sauce, vegan butter, and a sprinkle of garlic powder. Adjust the spice level to your liking and enjoy a sauce that’s perfectly tailored to your taste buds.

Chill the Batter:

Patience pays off! Let your batter rest in the fridge for 10-15 minutes before using it. This little trick helps the batter stick better to the cauliflower, giving you a more even and crispy coating.

Storage Tips:

Keep the cauliflower bites and salad components separate to maintain freshness. Reheat the cauliflower bites in the oven or air fryer to regain their crispiness before serving. Store the salad in an airtight container in the fridge for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Battered, Baked
• Cuisine: American

The post Vegan Buffalo Cauliflower Salad appeared first on Olives for Dinner.

I love vegan cookbooks. When I get a new one, I love pouring myself a glass of wine, snuggling up with my dog Harper, and reading it from cover to cover like a novel. I love getting to know the author and their point of view. Reading their recipes and assembling each dish in my head as I scan through the recipe text is so satisfying. I love discovering new-to-me techniques and ingredients and being inspired to dive in deeper and learn even more about them. Plantbased delivers on all of this and more.

Alexander Gershberg: Vegan Chef, Cooking Teacher and Writer

Previously trained as a contemporary dancer and working as a private chef, Alexander is an artist, incorporating movement and intention into his cooking. In his cookbook, he covers the health benefits of a plant-based diet, breaking down basics like why it’s important to pressure cook beans and grains. He talks about being present while cooking, and how it’s an act of love. In Plantbased, he writes:

Good cooking—real cooking—comes from the heart. Cooking is an intimate act done for the people you love as an act of nourishment and support. The way you stand in the kitchen, the way you breathe, the way you look, smell, touch and taste should all be done from the most loving, pure, calm intention.

I like how he includes vignettes about how he connects with other chefs, his students and clients over food. For those of us who love to cook and eat, this can range from merely interesting to quite emotional.

Check out Alexander’s instagram for more on his cooking and what he’s been up to recently.

Plantbased Cookbook: Layout and Flow

Plantbased is laid out into chapters that make sense and flow logically. They include:

Whole Grains: Why they are so nutritious and how they provide stable energy throughout the day. The recipes in this chapter go from simple recipes like whole-oat porridge with dried apricots to the more involved, like dim sums with spinach, shiitake and seitan.

Beans and Proteins: Alexander talks about the importance of incorporating these into our diet daily and provides lots of recipes including his killer chili sin carne with kidney beans, guacamole and fried tortilla chips recipe!

Root Vegetables: This type of produce provides energy to the body, and Alexander explains how. Recipes like his parsnip and carrot croquettes and beetroot, Jerusalem artichoke and caper quiche are playful ways to incorporate different root vegetables into your diet.

Sweet Round Vegetables: Alexander describes these are vegetables that grow more or less at the ground level. Caramelized sweet potatoes with thyme and roasted fennel on a bed of apple and kohlrabi purée are great ways to try new-to-you produce or ways to use up what’s in your CSA box!

Green Vegetables: We all know these are healthy, but Alexander provides some insight as to why. Recipes like his sautéed oyster mushrooms, Chinese cabbage, spring onion and broccolini embrace lovely, leafy vegetables.

Easy Pear Salad

It also includes this Pear Salad I made! It was simple and easy to bring together. I loved the dressing, which was perfectly balanced with tangy, acidic and sweet components. When drizzled over pears, it worked perfectly with their sweetness. The toasted almonds added a nice crunch and the basil was an unexpected but super fresh and beautiful addition. This salad was bright, crisp, light and clean—perfect for this summer and one I’ll be making often! Be sure to check out the recipe for it below.

Sea Vegetables: These underwater plants are so healthy, and Alexander shows ways they can be used and what flavors can help contrast their flavor to create a balanced dish. His wakame, daikon and peach salad recipe looks so delicious and intriguing!

Pickles and Fermentation: Alexander discusses the difference between wild fermentation and quick pickling. His pickled red onion and onion tamari pickles will be perfect for summer and sandwiches!

Fruits and Dessert: This chapter offers a sweet and fun collection of desserts like chocolate mousse with cherries and Dutch doughnuts. I love how they are all light, easy and playful.

Plantbased: A Note About Ingredients

If you are in the United States, some of the ingredients in Plantbased may not be familiar or readily available. However, this is part of the fun: figuring it out (you may be surprised) or turning it into an adventure! Alexander does list some resources and online shops where some of the ingredients can be found in the back of the book. He also provides suitable replacements and substitutes in lots of recipes.

I’ve already discovered a few new-to-me ingredients while using the cookbook, like dashi powder, shiro miso and kuzu. Since Alexander touches quite a bit on umami, some of these ingredients appear in several of the recipes and are worth the search for if you don’t use them already. He also provides ways to sub or make these from other ingredients in some instances.

When did you start to cook and what about the process kept you interested in it?

17 years ago I moved from Israel (where I grew up) to Amsterdam to follow a bachelors of 4 years to become a professional contemporary dancer. During the second year of the studies I had a skin sickness that I couldn’t cure with mainstream medicine. Everything I tried failed and the skin condition became worse and more painful by the day. A classmate of mine who grew up with the macrobiotic lifestyle have suggested that I change the way I eat. I was a bit reluctant and skeptical but at the same time also quite desperate, so I thought, why not, let’s give it a try. I made few simple adjustments to my diet and the skin condition was gone within a week.

How a Plant-Based Diet Can Impact Our Health

I was so amazed and surprised by what food can do to you and what big impact it can have on our health. I started to read more about macrobiotics and about a whole food plant-based diet and learned that you can prevent and reverse most of the sicknesses just by changing the way you eat. How come most people don’t know about it I thought?

I soon realized that I want people to find out about the great benefits a whole food plant-based diet has on their health, mood and well-being. As a dancer I could feel it. I felt stronger, more flexible and more energized by the day. I could sleep better and was in a better mood.

I also realized that the best way to convince is not by talking, but by cooking good food. Once people will taste it and would like the taste, they will be interested in cooking and eating it. I started to organize pop-up events in Amsterdam through which people heard about me and started to ask me to cook for them privately or cater for events. After tasting my food they asked me if I was teaching cooking and if there was a book where thy could find my recipes. That’s when I started to teach and write cookbooks.

On Using the Freshest and Best Ingredients

What influenced your love of cooking?

When I cook I try to put my love and my heart in the food. I also want to use the best ingredients and cook the most fresh and heathy food I can. Food for me means nourishing our bodies and souls in the best way we can. When I cook for other people or just for my self I want to nourish them in the best way. I want them to enjoy the best taste and at the same time to feel more energized, strong an vital after the meal. I want people to say, wow, that’s the kind of food I want to eat every day.

Describe the best dish you’ve ever made.

Miso soup is one of my signature dishes. A client who often asked me to cook for him, his friends and his family, told me that he would only invite me if I made my miso soup for him. Over the years, I have probably made thousands of miso soups. To this day it is probably one of the dishes I love to eat the most.

Miso is a paste made from soybean, salt and koji rice (Japanese mould-fermented rice). The moulded rice ferments the beans and brings out the umami flavours. Umami is the fifth taste (next to sweet, sour, bitter and salty). Umami is very important in Japanese cuisine. You can find it in tomatoes, mushrooms, and olives. Miso is also full of umami.

The quality of the miso you use will strongly determine how good your miso soup is. If you’re into quirky fermentation (and delicious food), I recommend making your own miso paste. I promise that nothing in the world will taste as good. It’s not that difficult, but the fermentation time is 8 months.

How Miso Soup is Used in Plantbased

In my cookbook Plantbased there is a recipe for a spring-like, summer-like, uplifting miso soup. You can, however, make it any time of the year and any time of the day, as a daily meal or for a festive meal for your friends. Miso soup is a classic. It’s something that everyone always likes to eat and it makes everyone feel good. Wherever you are, whenever you are, eat a miso soup.

Do you have any culinary heroes or influences?

I was in Kerala, India, with a friend and we were hiking for a few days through the mountains. We were extremely hungry at the evening when we came to sleep in a small village. We found a small hut in the middle of the village where a woman was cooking. There was no place to cook there and it was amazing that she could manage it considering that there was rarely any counter top or any appliances.

I will never forget how good and tasty this food was. And that’s what I learned everywhere I travelled; the best food is traditional food, made with fresh ingredients by women or grandmothers. The best food I ate when I travelled was cooked by women or grandmothers. And all the best cooking I’ve ever learned over the years is cooking made by women.

Plantbased: Recipes and Influences Behind Them

How would you describe the recipes in Plantbased and what are some of the influences and inspiration behind them?

Plantbased celebrates pure, healthy, delicious, and simple cooking.

I wanted to write a book that will convince you, your friends, and your families that whole food plant-based cooking can be irresistible.

In the introduction of the book, I explain how to create a nutritionally complete plant-based menu to ensure your body receives all the necessary nutrients. Each chapter in the book focuses on a different food group that comprises the whole plant-based diet, including whole grains, beans, various types of vegetables, seaweed, ferments, and fruits.

Growing up in Israel, I bring together my Israeli culinary influences along with my fascination with traditional Japanese cuisine. I hope this book will inspire you to cook many amazing dishes and be pleasantly surprised by the incredible taste and experience of plant-based food.

Check out Plantbased here and see more about it on alexandergershberg.com.

Stay in touch with Alexander!

instagram | alexandergershberg.com | facebook

Check Out More Of My Interviews!

Thomas Wehner of Gastroplant

Timothy Pakron of Mississippi Vegan

Jackie Sobon of Vegan Yack Attack

Gena Hamshaw of The Full Helping

Brian Patton of The Sexy Vegan

Easy Pear Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Alexander Gershberg
• Total Time: 18 minutes
• Yield: 4 servings
• Diet: Vegan

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This easy pear, basil and roasted almond salad is perfect if you feel like eating something simple, fresh and light. When the hot sun is shining straight onto your face, this refreshing bite is exactly what you’ll crave.

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Ingredients

for the salad

• 1 TB olive oil
• 1/2 cup almonds, chopped roughly
• sea salt
• 3 pears, unpeeled, cored and thinly sliced
• 2 3/4 oz. basil, leaves picked

for the sweet and sour dressing

• 2 TB balsamic vinegar
• 1 TB shoyu (soy sauce)
• 2 TB umesu (ume plum vinegar)
• 1 1/2 tsp pure maple syrup
• 2 TB freshly squeezed lemon juice

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Instructions

to toast the almonds

1. Heat the olive oil in a saucepan over medium heat. Add the almonds and two pinches of salt and roast. Stir constantly, for about 3 minutes or until golden brown, making sure the almonds don’t burn.
2. Immediately transfer to a bowl, to avoid further roasting or burning.

to make the dressing

1. Combine the balsamic vinegar, shoyu, umesu, maple syrup and lemon juice in a bowl.

to finish

1. In a salad bowl, combine the pear, roasted almonds, basil and dressing. Serve and enjoy!

Notes

This recipe from Plantbased is written by Alexander Gershberg and reprinted here with permission.

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Category: Lunch, Side
• Method: Toasted
• Cuisine: Japanese

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Have you ever toasted your grains before you prepare them? I tried it out here with farro, and it created an amazing texture. Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling.

It works as a breakfast, lunch or dinner. I used shiitakes here, but add whatever vegan protein you want: Field Roast sausages, tempeh, lentils or chickpeas, creamy vegan cheese, cubed tofu, or any mushroom. Learn all about shiitake mushrooms in our guide!

And a little dirt won’t hurt on your shrooms—just wipe anything away with a damp towel and you’re good to go. Those gills soak up liquid, so submerging to clean them isn’t a great idea if you want good texture.

To reheat, just toss leftovers into a preheated cast iron pan. Easy peasy.

Toasted Farro Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2 servings

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Ingredients

for the farro

• 2 TB vegan butter
• 1 cup farro
• several sprigs of fresh thyme
• 3 cups broth
• 1 TB soy sauce

for the mushrooms and shallots

• 1 lb. shiitake, stems removed
• 1 cup mandolined shallots
• a few pinches of salt
• olive oil

to finish

• 2 tsp olive oil
• 6–8 cloves garlic, minced
• 1/2 cup pine nuts
• 1 TB dijon mustard
• handful of fresh parsley, chopped
• Follow Your Heart vegan parm

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Instructions

to prepare the farro

1. In a medium-sized heavy pot, melt the vegan butter over medium heat. Once slightly bubbling, add in the farro and thyme sprigs and stir to coat. Allow to toast for a few minutes, stirring occasionally.
2. Add in the broth and allow to come to a boil, then reduce to a simmer. Add in the soy sauce. Cover, but tilt the lid to allow steam to escape. Simmer for about 30 minutes. Remove from heat.

to prepare the mushrooms and shallots

1. Preheat oven to 450.
2. On a baking sheet, add the shiitake in a single layer and drizzle with a little olive oil and season with a few pinches of salt.
3. In a medium, sized cast iron pan, add the mandolined shallots. Drizzle with a little olive oil and season with salt.
4. Place both into the oven and allow to roast for 10-15 minutes. Flip the mushrooms and stir the shallots halfway through the cooking time. Allow to roast for 10-15 minutes more, keeping an eye on both, removing once golden.

to finish

1. Warm the olive oil in a small cast iron pan over medium heat. Add the garlic and saute until golden. Add to the cooked farro.
2. Scrape out any garlic bits and add the pine nuts to the cast iron pan. Allow to slightly toast for a few minutes, stirring occasionally. Add to the cooked farro.
3. Add the mustard to the cooked farro and give it a good stir. Add in the roasted shiitake, shallots and fresh parsley to the farro.
4. Transfer to serving bowls, adding in the desired amount of vegan parm. Serve immediately.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Toasted, Boiled, Sautéed, Roasted
• Cuisine: Italian

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Since I work from home, it’s super easy for me to get into a rut of snacking on processed food throughout the day in place of preparing a lunch using fresh vegetables, pantry-friendly, and whole-food ingredients. Although I love creating recipes here and planning out dinners, lunch is almost always an afterthought. Power Plates, Gena Hamshaw‘s newest cookbook, has and is going to change my daytime eating habits!

Gena’s Masala Lentil Salad with Cumin Roasted Carrots is perfection. Packed with protein-rich lentils, vibrantly scented garam masala and balanced out with apple cider vinegar, this bowl has it all: fresh arugula, and lightly roasted carrots kissed with cumin and fresh mint.

Packed with 100 nutritionally balanced, one-dish vegan meals, Power Plates is a practical way to incorporate fresh, non-fussy food into your diet. As a certified nutritionist, Gena has done all of the work needed to ensure that each recipe is not only delicious, but also balanced with quality protein, fat and carbs. With all of these things covered, my cravings and mid-day hangriness have been banished, allowing me to focus on work and getting other things done.

To learn more about Gena, check out my Why I Cook interview with her from last year! I love Gena’s warm and inviting spirit, and that tone is reflected in each recipe and headnote throughout the cookbook. Power Plates is not a diet book—it’s a guide to help you feel nourished, with plenty of opportunities to adapt to your tastes and bring simplicity and ease to healthful eating.

Power Plates is also adorned with gorgeous photography by Ashley McLaughlin of Edible Perspective. Keep scrolling below to see some other dishes that Power Plates has to offer!

I’m also thrilled to share Gena’s Masala Lentil Salad with Cumin Roasted Carrots  and offer a giveaway the cookbook to one lucky reader! Update: Congrats to Shira, the winner of this giveaway!

To enter, just leave a comment below that describes your favorite one-dish, plant-based lunch or dinner. On February 16, I’ll choose a winner at random. Shipping is restricted to the US only.

Masala Lentil Salad with Cumin Roasted Carrots

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

• Author: Gena Hamshaw
• Total Time: 1 hour 5 minutes
• Yield: 4-5 servings
• Diet: Vegan

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Description

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

When I first whisked together the dressing for this recipe, I worried that the garam masala would overwhelm the salad, but it doesn’t; instead, the sweet notes of the Indian spice blend are perfectly balanced by the garlic, ginger, and a bright splash of apple cider vinegar. I add a generous handful of mint to the dish to contrast with the earthiness of the lentils and roasted carrots. The pomegranate molasses isn’t necessary if you don’t have it on hand, but if you do, it’s a wonderful way to add a sweet-and-sour finish to the dish.

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Ingredients

SALAD

• 1 1/2 pounds (680 g) carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds
• 2 tablespoons neutral vegetable oil
• 1 tablespoon maple syrup
• 1 1/2 teaspoons ground cumin
• Coarse salt and freshly ground black pepper
• 1 cup (200 g) dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed
• 1⁄2 red onion, finely chopped
• 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale
• 1⁄3 cup (13 g) chopped fresh mint leaves

DRESSING

• 3 tablespoons olive oil
• 1 clove garlic, pressed or finely grated
• 1 teaspoon minced or finely grated ginger
• 1 teaspoon garam masala
• 2 tablespoons apple cider vinegar
• 1⁄2 teaspoon salt
• Freshly ground black pepper

OPTIONAL TOPPINGS

• Pomegranate molasses; toasted pumpkin seeds, sunflower seeds, or pine nuts

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Instructions

To make the salad

1. Preheatthe oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated.
3. Transfer to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet).
4. Season generously with coarse salt and pepper. Bake for about 40 minutes, until the carrots are fork-tender and browning.
5. Meanwhile, cook the lentils. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
6. Put the carrots and lentils in a large bowl and let cool for 10 minutes. Add the onion, arugula, and mint.
7. To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
8. Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired.
9. Drizzle with about 1 tablespoon pomegranate molasses, and offer the toasted seeds on the side.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Baked
• Cuisine: Indian

Page 69: This Sweet Potato Salad is packed with protein-rich marinated tempeh and roasted sweet potatoes, peppery fresh arugula and finished with a maple mustard dressing.

Page 226: These Moroccan Sweet Potatoes are seasoned with garlic, ginger, cinnamon, paprika, harissa and pomegranate molasses. Tomatoes, lentils, spinach and a lemon tahini dressing give it wonderful dimension of flavor and texture.

Page 28: In a breakfast rut? Too busy to make breakfast? This Apple Ginger Muesli has got you covered. Rolled oats are smothered in non-dairy yogurt and rich+fresh components like apple, ginger, hemp seeds and almonds overnight to create a perfectly quick and delicious, no-fuss breakfast the next day.

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This Spicy Vegan Sushi Bowl by Jackie Sobon!

I’m super excited to be reviewing Vegan Bowl Attack! written by my friend Jackie Sobon of Vegan Yack Attack. Besides being a fantastic food blogger, Jackie is also a professional photographer. She’s also shot several cookbooks for prominent and well-known authors in the vegan community. With this cookbook, this “Jackie of all trades” really did do it all: recipe development, writing, food styling and photography. Go Jackie!

Jackie has created one gorgeous cookbook with more than 100 unique and delicious recipes. It’s packed with tons of her beautiful food photos. VBA, of course, features recipes designed to be served in a bowl … and who wouldn’t love the simplicity of that? Despite this simple approach, Jackie has also developed really bold, complex flavors in each one of her recipes. They are all easy to make, utilizing many ingredients that are already found in most vegan pantries.

We loved making this spicy sushi bowl! It’s packed with fresh produce like crisp daikon and cucumber, sweet mango, rich edamame, and creamy avocado. Jackie’s homemade spicy vegan mayo is so good! Prep was a breeze and cleanup was a snap. All the flavors worked so well together to create a dish we’ll be making again and again. Scroll to the bottom of this post if you’d like to try the recipe for yourself!

Giveaway winner!

The winner of this giveaway is Alison … congrats and thanks to everyone who entered!

Recipe reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published with permission by Fair Winds Press.

Spicy Sushi Bowl

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: jackie sobon
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This spicy sushi bowl has fluffy sushi rice, topped with fresh veggies, sweet mango, creamy avocado, and a homemade spicy sesame mayo make up this easy-to prepare sushi bowl. The edamame shines like little green gems and brings the protein, while the panko crumbs give it some crunch.

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Ingredients

For the spicy mayonnaise

• 1 package (12 ounces, or 340 g) soft silken tofu
• ¼ cup (60 ml) rice vinegar
• ¼ cup (60 ml) toasted sesame oil
• 3 tablespoons (45 ml) sriracha hot sauce
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• ½ teaspoon agave nectar

For the sushi bowl

• 1 cup (180 g) sushi rice
• 2 cups (475 ml) water
• 1 tablespoon (15 ml) rice vinegar
• 2 sheets of nori seaweed cut into strips
• 4 ounces (115 g) cucumber, julienne-cut
• 6 ounces (170 g) daikon radish, julienne-cut
• 6 ounces (170 g) mango, peeled, seeded, and thinly sliced
• 1 cup (146 g) sliced avocado
• 1 cup (150 g) edamame, steamed and removed from pods
• 3 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted
• 1 tablespoon (8 g) sesame seeds, toasted

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Instructions

To make the spicy mayonnaise

1. Place all of the ingredients in a food processor or blender and purée until completely smooth.
2. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)

To make the sushi bowl

1. Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil.
2. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon.
3. Divide the nori strips among 4 bowls, crisscrossing them.
4. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame.
5. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Steamed
• Cuisine: Japanese

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