Chop or dice all of the vegetables to bite size of choice. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
Serve over lettuce and add a salad dressing or garlic vinaigrette of choice. A few tortilla chips crumbled over the top create a restaurant-style entree.
Chop all vegetables and assemble other ingredients so everything is at your fingertips.
In a medium size pot, sauté onion, mushroom and garlic with 3 Tbsp. of water, stirring frequently. Add extra water if necessary to avoid sticking.
Add cauliflower, mushrooms, radishes, lemon juice, onion powder, garlic granules, ½ cup water and the nondairy milk to the pot. Bring to a boil over high heat. Cover and simmer at medium-low heat for 15 minutes.
Transfer the contents of the pot and add the remaining ingredients to a blender. Blend until super creamy and smooth, about two full minutes.
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook and see more at colleenkachmann.com
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Chop cauliflower and onion (optional) into bite-size chunks. In a large bowl, whisk remaining ingredients together to form a thick, pancake like batter. Dump veggies into batter and stir until thoroughly coated. Place on baking sheet. Bake for 25 minutes, until golden brown and crispy. Flip half way to ensure both sides get crisp.
To add extra crispiness, turn the oven to broil for the last few minutes. Watch it carefully as it will burn!