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    Home » Recipes » Salads

    VEGAN ROASTED CAULIFLOWER SALAD

    19 September 2022 by alicia gonzalez tome 1 Comment

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    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.

    vegan roasted cauliflower salad close up

    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.

    Jump to:
    • Ingredients list
    • How to make this easy vegan roasted cauliflower salad
    • Substitutions
    • Storage
    • VEGAN ROASTED CAULIFLOWER SALAD
    • See what other people think about this recipe!

    Ingredients list

    vegan roasted cauliflower salad on salad bowl
    • 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.

    how to make vegan roasted cauliflower salad step 1

    Lay the green leaves, cucumber, avocado and onion in a large flat salad bowl. Add a drizzle of the coconut yogurt dressing.

    how to make vegan roasted cauliflower salad step 2

    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.

    vegan roasted cauliflower salad on small plate

    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!
    vegan roasted cauliflower salad

    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

    VEGAN ROASTED CAULIFLOWER SALAD

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: alicia gonzalez tome
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 2 servings 1x
    • Category: Salad
    • Cuisine: Australian
    • Diet: Vegan
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    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

    Scale

    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

    1. Lay the green leaves, cucumber, avocado and onion in a large flat salad bowl. Add a drizzle of the coconut yogurt dressing.
    2. Add the roasted cauliflower, walnuts, drizzle of tahini sauce and raisins on top.
    3. 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.

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Kate says

      November 20, 2022 at 6:04 am

      Love it!

      Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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