“Pulled” Cauliflower BBQ Sandwiches


I know this sounds weird. I was a little iffy on it too. I like cauliflower, but a cauliflower instead of pulled pork? I’m not so sure. However, I really liked these! Topped with caramelized onions and homemade BBQ sauce, I barely noticed it was cauliflower. Well, maybe that’s a stretch. You could definitely taste the cauliflower, but in a good way. You have to like cauliflower to like this.

The first time I did these I made them as sliders. The second time I used regular sized buns. The kids ate more and enjoyed it more as a slider size. This recipe definitely made it in the rotation.

This recipe is originally from the Beard and Bonnet website.

"Pulled" Cauliflower Sandwiches

Category: sandwich

Cuisine: vegetarian

"Pulled" Cauliflower Sandwiches


  • 1/2 cup ketchup
  • 3 Tbsp butter (soy butter if you wan it to be vegan)
  • 1 Tbsp lemon juice
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 4 Tbsp water
  • 4 Tbsp vinegar
  • 3 Tbsp brown sugar
  • 4 cups processed cauliflower (about the size of rice) Approx 1 small head
  • 1-1/2 cups almond meal
  • 6 Tbsp flax seed meal
  • 1 cup water
  • 1/3 BBQ sauce


  1. Mix all the ingredients in a small sauce pan. Heat on medium-low for 15-20 minutes or until sauce thickens a little bit.
  2. Preheat oven to 450 degrees.
  3. Combine flax seed meal and water. Let stand for 5 minutes.
  4. Combine cauliflower, almond meal, flax seed mixture, and BBQ sauce in large mixing bowl.
  5. Spread mixture evenly over non-stick 12x17 jelly roll pan lined with parchment paper. Mixture should be about 1/2" thick or so.
  6. Bake for 25-30 minutes or until golden brown.
  7. Once cooled slightly, cut into bun-sized pieces and assemble the sandwich.
  8. Two patties, caramelized onions, and smothered in BBQ sauce.


*recipe originally from www.beardandbonnet.com




Mango Avocado Taquitos Salad Bowl

2014_06_01Ellie loves mango and avocado. I thought for sure she’d love this. But unfortunately, she did not. I think the added lemon and lime juice was too much for her to enjoy it. We on the other hand liked these a lot! Perfect for a summer day.

I do think the taquitos would have been a little better if the avocado to mango ratio was 2:1 instead of 1:1. Aya loved them as is though. Just depends how much sweet flavor you want. The corn tortillas were a little tricky since I haven’t worked with them before. But after the first few I think I got the hang of it. The homemade lime vinaigrette was delicious for the salad portion too. I love fruit in food so that’s why I loved this so much. If you don’t like fruit in food, you won’t like this at all.


Mango Avocado Taquitos Salad Bowl

Tempeh Tacos

2014_02_17aI’ve made veggie tacos a few times before with beans in place of meat. You really lose some texture with no meat, but the over abundance of cheese seemed to overshadow that loss. Now that we are trying vegan tacos and not having the cheese, I wanted to try something without a mushy texture and this recipe seemed to fit the bill.

I wasn’t too keen on going down the tempeh road again though. I had tried tempeh a few years back with Aya and I don’t remember it fondly. But one main reason of our vegan month is to try new things, so I ignored my hesitation and decided to give it a go.

To my surprise, I found this to be a great substitute for meat. It had a ground beefy texture, and all the taco type spices really covered up the tempeh taste. Add in avocado, cilantro, olives, and all the other fixin’s and it makes a really good taco!

There is a difference in taste with the meat obviously, but I’d assume any open-minded meat eater would appreciate this version.



Tempeh Tacos

Cauliflower Puree with Mushroom Compote, Seared Portabella, and Shiitake Bacon


Holy mushrooms! Mushrooms on mushrooms topped with more mushrooms. Oh yeah, there is some cauliflower in there somewhere too. If you love mushrooms, you’ll like this.

The original recipe calls for seared king mushrooms, but I couldn’t find them anywhere. I opted for a portabella instead. It seemed like it got the job done. I do plan on making this again when I can find some king mushrooms though.

I served this on a bed of arugula mainly just to add some color. But the slight crunch seemed to compliment the cauliflower puree pretty well. The shiitake “bacon” topping is a must for this too. It obviously doesn’t taste like bacon, but it gives a similar texture and salty punch that bacon has. I’m not a huge bacon lover anyway so this was a great alternative.

So not only is this super tasty, but see how awesome this looks (if you like mushrooms)!

The recipe link has great instructions and photos that help in putting this epic fungi-liciousness together.



Recipe is from a great vegan cooking blog called vegangela.com

Cauliflower Puree with Mushroom Compote, Seared Portabella, and Shiitake Bacon

Dilly Stew with Rosemary Dumplings

2014_02_08Wow, this was delicious! What a great meatless version of chicken and dumplings. You really don’t need the chicken after all. I’ve made this three times so far and can’t wait to use fresh herbs from my garden this summer. Ellie loves the dumplings and requested it again.


This is from Isa Chandra Moskowitz cookbook, Isa Does It.

This recipe is also posted on her website here: Dilly Stew with Rosemary Dumplings