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Creamy Cajun Cauliflower

Creamy Cajun Cauliflower

If you are among the many many people that believe that in order to get a nice creamy super heart warming consistency we are bound to resort to dairy products, well let me debunk that idea right now with this Creamy Cajun Cauliflower recipe that I's sharing with you today. 

Nowadays there are so many different alternatives available out on the market that it has become a lot easier to find vegan substitutions to almost any need and/or craving you can think of. For this recipe the challenge was to recreate the creamy consistency without altering the flavour to much and let the Cajun seasoning be the star of the night. 

A while ago I found soy cream, a dairy-free alternative that was an absolute game changer in my kitchen. Unfortunately, this is not an item you can easily find in every country and for that reason I don't use it all that often in the recipes I share with here, but it's definitely good to know about its existence and to have eyes wide open on your next trip to the supermarket. 

Creamy Cajun Cauliflower ingredients

Soy cream has a very mild flavour, it's not strong or overpowering at all, meaning you can use it in savoury and sweet dishes, you can make coffee creamer, use it to thicken sauces, or, like in this case, give your meal the most comforting texture of them all.

The reason this is important for the recipe we are making today is we don't want the cajun seasoning to loose its kick. Cajun is another comforting component in this recipe, it comes from the old cooking traditions in the United States, influenced by French-Canadian in rural Louisiana and it has gained a lot of popularity worldwide. 

Since cajun has become so popular you will find many variations of what it really entitles but to give you an idea, the seasoning includes spices like paprika, sea salt, garlic powder, onion powder, oregano, thyme, fennel seeds and cayenne pepper, which is what makes it a tad spicy. 

chopped cauliflower and cherry tomato

You can either buy cajun seasoning at the supermarket or if you want you can also make your own by simply mixing all the different spices, this way you can adjust the spiciness to what you prefer or as in my case, what your mouth and tastebuds can handle.

So, back to the our recipe. I really really love everything about it, it's comforting, flavourful, nutritious, and it's a low carb meal with 18g of protein per serving! It's sometimes hard to include all this in the same bowl but I am happy to report that we managed. 

This dish is even super pretty, it has all the right colours and as we've mentioned before, we really want to have that variety on our plates to make sure we are giving our bodies plenty of different nutrients to work with. Served alongside a nice fluffy batch of quinoa, you are set for a perfect lunch, dinner or both. 

Creamy Cajun Cauliflower spoon

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Quinoa, Soy, Tomatoes


For the sauce

  • 1 dash black pepper
  • 2 tsps cajun spice
  • ½ tsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 2 tbsps nutritional yeast
  • 1 tsp sea salt
  • 1 cup soy cream

For the vegetables

  • 1 head cauliflower (chopped into bite size pieces)
  • 2 cups cherry tomatoes (cut in half)
  • 1 tsp extra virgin olive oil
  • 1 medium red onion (sliced into rings)
  • ½ cup water

For the herbs

  • 4 tbsps fresh basil (sliced)

For the quinoa

  • 1 cup quinoa
  • 2 cups water


  1. Preheat the oven to 430 F (220 C).
  2. Cook the quinoa for about 20-30 minutes in water until soft.
  3. Mix the cherry tomatoes with 1/3 of the oil for the vegetables and roast them in a baking dish for about 20 minutes in the oven.
  4. for the cauliflower heat up the rest of the oil for the vegetables in a big frying pan and stir fry the cauliflower for about 10 minutes until slightly brown on each site.
  5. Add the water for the vegetables and stir fry for 5 more minutes until water is all gone and the cauliflower is slightly more soft but still a big crunchy.
  6. Use a sauce pan add the oil for the sauce an roast the garlic for 1-2 minutes.
  7. Add the rest of the sauce ingredients, heat it up and stir well.
  8. Add the roasted cherry tomatoes and sauce to the cauliflower and mix well.
  9. Adjust taste and serve in a bowl or on a plate alongside quinoa, sprinkle with basil, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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