Cauliflower Caesar salad

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 4

Beginner

Difficulty 0

Ingredients

Cauliflower wings

1 small cauliflower head broken into florets
1/2 cup all-purpose flour
1 cup plant-based milk (more if needed)
1 tbsp nutritional yeast
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic flakes
Salt and pepper to taste

Basting sauce

1/4 cup BBQ sauce
1/4 cup tomato sauce
1 tbsp lemon juice
1 tbsp golden syrup or liquid sweetener of choice
Salt and pepper
water to smooth out

Garlic roasted chickpeas and croutons

1 cup cooked chickpeas
garlic flakes
salt and pepper
1 1/4 cups old bread, diced (preferably sourdough or wholewheat)

Cashew Caesar salad dressing

1 cup soaked cashews
1/2 cup coconut milk,
1/4 cup capers
1 tbsp Dijon mustard
1 tbsp lemon juice
1/4 cup nutritional yeast1 tsp garlic flakes
salt and pepper.

Add on’s

Sun-dried tomatoes
hemp seeds
sliced avocado
micro greens or sprouts

Method

Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius.
Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy.

Garlic roasted chickpeas

Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius.
Repeat with bread to make croutons.

Cashew Caesar salad dressing

Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time.

Assemble the salad

Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado.
Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds!

Photo Gallery

Hope you love this super delicious and wholesome salad!

M*