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Vegan Cauliflower Pizza Poppers

This delicious cauli poppers recipe is reprinted with permission from the Party in your Plants cookbook by Talia Pollock. They are a perfect side for an Italian stallion meal or as a taco filling with some added red chili flakes. I halved the recipe with one head of cauliflower and it was perfect for two people. If you don't have nutritional yeast, it still tastes great just less cheesy.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 4


  • 1 head of cauliflower
  • 1 tbsp olive oil
  • 1, 14- oz jar of pizza sauce
  • ¾ cup raw cashews
  • 2 tbsp nutritional yeast
  • ¼ tsp salt
  • Fresh basil to taste (I used about ½ - 1 cup)


  1. Preheat your oven to 400 degrees F.
  2. Wash your head of cauliflower and remove the green leafy part the best you can.
  3. Chop your cauliflower into medium-large florets and add to a mixing bowl. Drizzle with 1 tbsp of olive oil and set it aside.
  4. **** In a food processor, process your cashews, nutritional yeast and salt until it’s a coarse sandy texture. (Like crumbly cheese!) Set aside.

  5. Add your florets onto a baking sheet lined with parchment paper. (You might need two baking sheets for all the cauliflower). Use a spoon to coat the tops of the cauliflower with the pizza sauce.
  6. Rinse and dry your spoon and use it again to spread a very generous amount of the cashew cheese crumbles on top of the cauliflower, using the pizza sauce to serve as “glue” helping them stick.
  7. Place into the oven and bake for 35 minutes.
  8. While they’re baking, rinse, dry and chop your basil as small as you can (or as you like).
  9. After 35 minutes, remove the cauliflower from the oven, sprinkle basil on top of it, and then bake it for another 5 minutes.
  10. Your cauliflower is done when a fork pokes through it easily.

  11. Remove from oven, let cool and enjoy! (Store leftovers in a closed container in the fridge.)