These tender vegan cauliflower dumplings are soft, flavorful, and versatile. They can be served with tomato sauce, pesto, browned vegan butter, or simply sautéed with garlic and herbs. The cauliflower adds moisture and nutrition while keeping the dumplings light.

Servings

4–6 servings

Preparation Time

• Prep: 30 minutes
• Cook: 15 minutes
• Total: 45 minutes

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Ingredients

For the Dumplings

• 1 medium cauliflower (about 600–700 g / 1.3–1.5 lb), cut into florets
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons nutritional yeast
• 1 tablespoon finely chopped fresh parsley (optional)
• 1½ to 2 cups (180–240 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon ground flaxseed
• 3 tablespoons water

For Serving (Optional)

• Marinara sauce
• Vegan pesto
• Sautéed mushrooms
• Fresh basil
• Vegan Parmesan cheese
• Chili flakes

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Instructions

Step 1: Prepare the Flax Egg

1. In a small bowl, combine:
   • 1 tablespoon ground flaxseed
   • 3 tablespoons water
2. Stir well.
3. Let sit for 10 minutes until thickened.

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Step 2: Cook the Cauliflower

Steaming Method

1. Place cauliflower florets in a steamer basket.
2. Steam for 10–12 minutes until very tender.

Alternative Boiling Method

1. Bring a large pot of water to a boil.
2. Add cauliflower.
3. Cook for 8–10 minutes until soft.
4. Drain thoroughly.

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Step 3: Dry the Cauliflower

This step is important for light dumplings.

1. Transfer cooked cauliflower to a clean kitchen towel.
2. Allow it to cool slightly.
3. Squeeze out as much moisture as possible.
4. You should remove several tablespoons of water.

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Step 4: Make the Dough

1. Place cauliflower in a large bowl.
2. Mash until mostly smooth.
3. Add:
   • Olive oil
   • Salt
   • Black pepper
   • Garlic powder
   • Nutritional yeast
   • Parsley
   • Flax egg
4. Mix thoroughly.
5. Add cornstarch and 1½ cups flour.
6. Stir until a soft dough forms.
7. If the dough is very sticky, add additional flour 1 tablespoon at a time.

The dough should be soft and slightly tacky but manageable.

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Step 5: Shape the Dumplings

Small Dumplings

1. Dust a work surface lightly with flour.
2. Divide dough into 4 portions.
3. Roll each portion into a rope about 2 cm (¾ inch) thick.
4. Cut into 2 cm pieces.

Larger Dumplings

1. Scoop about 1 tablespoon dough.
2. Roll gently into balls.

Place shaped dumplings on a lightly floured tray.

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Step 6: Cook the Dumplings

1. Bring a large pot of salted water to a gentle boil.
2. Add dumplings in batches.
3. Stir gently once to prevent sticking.
4. Cook for 3–5 minutes.

The dumplings are done when they float to the surface and remain there for about 1 minute.

5. Remove using a slotted spoon.

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Optional Step 7: Pan-Sear for Extra Flavor

1. Heat 1 tablespoon olive oil in a skillet.
2. Add cooked dumplings.
3. Cook 2–3 minutes per side until lightly golden.

This creates a crisp exterior while keeping the interior soft.

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Serving Ideas

With Tomato Sauce

Toss hot dumplings in warm marinara sauce and garnish with basil.

With Garlic and Herbs

Sauté cooked dumplings in olive oil with minced garlic, parsley, and thyme.

With Mushrooms

Serve alongside sautéed mushrooms and caramelized onions.

With Vegan Pesto

Toss gently with vegan basil pesto and toasted pine nuts.

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Storage

Refrigerator

• Store in an airtight container for up to 3 days.

Freezer

1. Freeze uncooked dumplings on a tray until solid.
2. Transfer to a freezer-safe bag.
3. Store for up to 2 months.