This easy vegan roasted cauliflower salad is light, tasty and super nutritious. It's a great way to use your roasted cauliflower leftovers and make a delicious meal!
Vegan, low carb, high in healthy fats & gluten-free.
Video recipe on recipe card.
Salads are without doubt one of my favourite meals, super delicious & healthy. I love the fact that you can get creative, and throw whatever you have in your pantry and fridge!
I was inspired to make this vegan roasted cauliflower salad with the leftovers of my vegan whole roasted cauliflower recipe. It pairs great with my easy tahini dressing and my coconut yogurt dressing. Yuuum!! You're going to love it.
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Ingredients list
- Green leaves (I use rocket and watercress)
- Cucumber sliced
- Avocado halved and sliced
- Purple onion finely sliced
- Coconut yogurt dressing
- Cauliflower florets roasted
- Tahini sauce
- Walnuts crushed
- Raisins
See recipe card for quantities.
How to make this easy vegan roasted cauliflower salad
One of the best things about salads (other than how yummy, beautiful and nutritious they are) is that they're super easy to put together.
Lay the green leaves, cucumber, avocado and onion in a large flat salad bowl. Add a drizzle of the coconut yogurt dressing.
Add the roasted cauliflower, walnuts, drizzle of tahini sauce and raisins on top. Serve scooping from bottom to top and enjoy!
Tip: this salad looks great on a large flat salad bowl, so you can lay nicely all the ingredients.
Substitutions
- Roasted cauliflower - I love using the leftovers of my vegan whole roasted cauliflower, but you can make roasted cauliflower easily from scratch. To speed up the cooking time, break the cauliflower down into florets, pour the same olive oil & spices mix and bake at 220 degree Celsius for 20 minutes.
- Dressings - you can simplify the dressings by using only the coconut or tahini sauce, instead of both. Also the tahini sauce can be mixed with apple cider vinegar, if you're after a more acidic taste.
- Nuts - you can substitute the walnuts for pepitas, cashews or almonds.
- Add some carbs - baked sweet potato in cubes or quinoa would work great!
Storage
Store the leftover salad in an airtight container in the fridge for up to two days!
If you're preparing ahead, don't add the dressings until before you eat it, otherwise the leaves will get soggy.
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VEGAN ROASTED CAULIFLOWER SALAD
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Cuisine: Australian
- Diet: Vegan
Description
This easy vegan roasted cauliflower salad is a light, tasty and super nutritious. It's a great way to use your roasted cauliflower leftovers and make a delicious meal!
Vegan, low carb, high in healthy fats & gluten-free.
Ingredients
2 handfuls of green leaves (I use rocket and watercress)
1 cucumber sliced
1 avocado halved and sliced
¼ purple onion finely sliced
Drizzle of coconut yogurt dressing
½ head of cauliflower florets roasted
Drizzle of easy tahini sauce
6-8 walnuts crushed
2 tbsp of raisins
Instructions
Lay the green leaves, cucumber, avocado and onion in a large flat salad bowl. Add a drizzle of the coconut yogurt dressing.
- Add the roasted cauliflower, walnuts, drizzle of tahini sauce and raisins on top.
- Serve scooping from bottom to top and enjoy!
Notes
- If you're preparing ahead, don't add the dressing until before you eat it, otherwise the leaves will get soggy.
Kate says
Love it!