This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes. Check out the other recipes that go with this one in the Spring Meal Plan.
The creamy Sriracha sauce guarantees you won’t get bored eating this dish for leftovers or meal prep. The natural sweetness of the carrots pairs perfectly with the heat from the Sriracha. Kick it up a few notches by doubling the Sriracha if you like it hot!
This dish is also a great way to use up any extra veggies in your fridge. Just throw them on the sheet pan with the carrots and cauliflower.
Spiced Cauliflower With Sriracha Cream Sauce (Vegan)
- 2 tablespoon avocado oil
- 0.5 tablespoon cumin
- 1 teaspoon red pepper flakes
- 2 teaspoon turmeric
- 2 head of cauliflower
- 2 whole carrots
- 1.5 cup cashew cream
- 1 teaspoon paprika
- 2 teaspoon sriracha
- 1 tablespoon lemon juice
- 4 cup cooked rice
Preheat Oven: to 425°F. Line a baking sheet with aluminum foil or parchment paper.
Chop: cauliflower into florets and cut the carrots into slices. Add to the baking sheet.
Drizzle: vegetables with avocado oil. Sprinkle with cumin, red pepper flakes, and turmeric. Add salt and pepper to taste.
Bake: for 25 minutes or until tender enough for your taste.
Mix: the paprika, Sriracha, and lemon juice with the cashew cream.
Store: add vegetables on top of the rice and store the sauce separately. Top with the sauce before eating.