Roasted Cauliflower Salad with Creamy Cashew Dressing
Drenched in a crave-worthy creamy cashew dressing, this Roasted Cauliflower Salad will have you coming back for seconds! It serves 4 as a side dish or 2 as a main.
Ingredients
For the Salad
- 1 large head cauliflower cut into bite-sized florets (about 5 cups)
- 1 15-ounce can chickpeas drained and rinsed (or 1½ cups cooked chickpeas)
- 1 tablespoon neutral-flavored vegetable oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 large head leafy lettuce coarsely chopped (about 6 cups)
- 1 cup chopped fresh parsley loosely packed
- ¼ cup toasted pumpkin seeds
For the Dressing
- ½ cup raw cashews soaked for two hours, rinsed, and drained
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon mellow white miso
- 2 tablespoons nutritional yeast
- 2 teaspoons capers drained
- 1 clove garlic
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425° and line two baking sheets with parchment paper.
- In a large bowl, toss the cauliflower florets with half of the oil and ¼ teaspoon each of the sea salt, pepper, and garlic powder. Spread the florets out on one of the baking sheets. Toss the chickpeas together with the rest of the oil, salt, pepper, and garlic powder. Spread them out on the remaining baking sheet.
- Bake for 35-40 minutes, or until the cauliflower is tender and has browned and the chickpeas are crisp. Allow to cool slightly.
- While the cauliflower and chickpeas are roasting, mix together the dressing ingredients in a high-speed blender or food processer until smooth and creamy. If the mixture is too thick, add a little more water, a teaspoon at a time.
- Place the lettuce in a large bowl and top with cauliflower, chickpeas, and pumpkin seeds. Drizzle on the dressing and toss everything together. Top with the chopped parsley. Serve chilled or at room temperature.