vegan roasted cauliflower salad
serves 4 | prep 10 mins | cooking 25 mins
1.2kg cauliflower, cut into small florets
185ml (¾ cup) vegan buffalo wing sauce
150g mixed salad leaves
2 Lebanese cucumbers, halved lengthways, sliced
1 avocado, cut into wedges
95g (1 cup) lightly salted roast chickpeas
ranch dressing
125ml (½ cup) vegan aïoli
1 tsp chopped fresh dill, plus extra, to serve
1 Preheat oven to 220°C/200°C fan forced. Place the cauliflower and half the buffalo sauce on a large baking tray and toss to coat. Roast, turning once, for 20-25 minutes or until tender.
2 To make the dressing, whisk the aïoli, dill and 1 tbs water in a bowl until smooth.
3 Pour remaining buffalo sauce over the cauliflower and toss to coat. Arrange salad leaves, buffalo cauliflower, cucumber and avocado on a serving platter. Drizzle over half the dressing. Top with chickpeas and extra dill. Serve with remaining dressing.
“This dish pleased the vegetarian in my family but also satisfied the carnivores. Cauliflower is so versatile and, once the spices and sauces and rubs are included, it’s hard to tell that it’s completely vegetarian. Try it. You’ll like it.” mtcarto
NOTE
Use frozen cauliflower florets to save on prep time, and roast straight from frozen. This is also an easy no-waste option, as you can weigh the exact amount you need.
“Delicious and fresh. I added
