The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.


Veg Out: Excited About Cauliflower and Celery Root

Lately, cauliflower has really been hitting the spot! I have nothing against cauliflower, it just wasn’t deeply appreciated… Here are some recipes I’ve been loving lately:

Kind Cauliflower Recipes

A simple way to prepare cauliflower is to bake the florets with a little oil and herbamare, a naturopathic seasoning made with herbs and sea salt. When I cook cauliflower this way, I steam it a little first to soften, then mix with the oil and herbamare and bake. Easy and so yum! Christopher’s cauliflower steaks in The Kind Diet (page 271) are also super yum.  Use cauliflower in the nishime recipe (page 263) for deep nourishment.

My dad also has a great cauliflower recipe. It’s so good, but he uses a microwave (boo). I made it recently without it and it turned out almost as good. Set your oven to 450 degrees. Then steam the cauliflower a little until it’s soft. Next, add 4 tablespoons veganaise and 2 teaspoons dijon mustard mixed together and spread it evenly throughout the cauliflower. Once mixed well, place the cauliflower on a baking sheet with 3 teaspoons Parmela sprinkled on top. Then bake it until it’s soft but browned. Let me know what you think of it!

I have always been drawn to celery root at the farmers market, but wasn’t quite sure what to do with it. I started adding it to my nishime and it’s yum city! A great nishime combo is celery root, fennel, and cauliflower. Try it out! I’ve also baked celery root into fries before and it’s pretty tasty.. Celery root and leek soup is very nice and simple as well.

What are your favorite ways to prepare cauliflower or celery root? Share recipes or links in the comments below.



Photo Credit: Mamurai


  • Allison Jaynes

    I just made this cauliflower mac n ‘cheese’ earlier this week, and it was amazing! The only thing I changed was adding some Cholula and several heaping spoonfuls of nooch to the sauce.

  • annika

    I just had cauliflower today, steamed it for 6 minutes (in small pieces), together with green celery! I had quinoia with it and a sauce to top it with which I made from cashew purée with quite a bit of water, pepper, salt and curry. In addition, I made spelt grain burgers (bought dry pre-packed, I added water and formed the burgers then fried them). It tasted fantastic!
    One of my favourite ways of having root celery is salat: grate it, add apple to taste, raspberry vinegar, orange juice or lemon juice, some sweetener, then add walnuts. Just great!

  • Shelly Brown

    I love raw cauliflower with hummus the best in the world but prepared I like it buffalo style or mashed (prepared like mashed potatoes!)

  • CopyCatChic

    We love celery root and potato puree! Boil both until soft then put them in a food processor with a bit of olive oil and it’s so tasty. Kids love it too.

  • Katie S.

    I can eat a whole pan of roasted cauliflower – it’s like candy! Cut pieces evenly sized, drizzle with extra virgin olive oil, sprinkle with plenty of salt and pepper, and add lots of whole garlic cloves to the pan (they get amazingly soft and buttery). Roast at 420 until golden brown and enjoy!

  • Carolyn Barber

    I use a lot of homemade vegetable broth. A friend sent me this recipe. It is way better and so much easier that my recipe. It uses celery root! You can find it the recipe at: Scroll down to Vegetable Broth Base. The only modification I made was to use coarse himalayan salt instead of kosher salt.