Welcome to this week’s meat-free edition! With Easter less than a month away, this Creamy Curried Cauliflower is great for picnics and potlucks. The flavors intensify as the dish sits in the fridge, so make it the night before and be done with it! Although roasting the cauliflower takes some time, putting the recipe together is simple. This cold pasta makes a great side to a yummy sandwich or can be eaten as a main dish.

Photo Credit: Megan Cross

If you’re wondering what you can add to a meat-free dish to make it creamier there are quite a few options. In this case I used Veganiase (or any vegan mayonnaise) and hemp milk. You can usually find vegan mayonnaise in the vegan refrigerated aisle of your grocery store. If they don’t carry it ask them too! You can sometimes add soft tofu, nut milk, coconut milk, and blended soaked nuts. (i.e. cashews or macadamia)

Curried Cauliflower Orzo

  • 1 bunch cauliflower, small florets
  • 1 T. olive oil
  • 1/2 lbs. orzo pasta
  • 5 C. water
  • 1/4 vegan mayonnaise, (recipe follows)
  • 2 T. hemp milk, or soy
  • 1 t. curry powder, toasted
  • 1 t. cumin, toasted
  • 1/2 t. turmeric
  • 1/2 t. smoked paprika
  • salt and pepper

Preheat the oven to 400° and spread the florets in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper and mix so oil is spread evenly. Bake for 25-30 min until cauliflower has softened and some pieces have a nice brownish color. Be careful not to burn the cauliflower, although some of the smaller pieces might get a little crispy. In a medium sauce pan bring salted water to a boil (the water should taste like the ocean) add the orzo pasta and let cook for eight minutes. If any water remains drain and set aside. You can add a little olive oil to the orzo to prevent it from sticking together. Meanwhile, in a large mixing bow, mix remaining ingredients add orzo and cauliflower and mix. Season with salt and pepper to taste and refrigerate for at least on hour. Serve cold or at room temperature and enjoy!

If  you are serving the pasta the next day, you might need to add a little water or soy milk to bring back the creamy texture.

Vegan Mayonnaise
  • 2 C. safflower oil
  • 3/4 C. soy milk
  • 1/2 t. salt
  • 1 T. fresh squeezed lemon juice
  • 1 T. apple cider vinegar
In a blender combine safflower oil, soy milk and salt blend well. Slowly add lemon juice and vinegar to blender to thicken.


Add garbanzo beans to make this a main course.

Add fresh parsley or cilantro.

Add raisins or dried cranberry’s to sweeten this dish up a bit.