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Vegan roasted cauliflower salad recipe
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Buffalo cauliflower tossed in ranch dressing on a bed of crisp salad - a delicious dinner delight!
Ingredients:
  • 1.2kg cauliflower, cut into small florets
  • 185ml (3/4 cup) vegan buffalo wing sauce
  • 150g mixed salad leaves
  • 2 Lebanese cucumbers, thinly sliced
  • 1 Delcado Hass avocado, cut into wedges
  • 95g (1 cup) bought lightly salted roast chickpeas, coarsely chopped
  • 125ml (1/2 cup) vegan aïoli
  • 1 tsp chopped fresh dill, plus extra, to serve
Instructions:
  • Preheat your oven to 220C/200C fan forced. Spread cauliflower on a baking tray, drizzle with half the buffalo sauce, and toss until coated. Roast for 20-25 minutes, turning once, until tender.
  • Prepare the ranch dressing by combining aïoli, dill, and 1 tablespoon of water in a bowl, then whisk until you achieve a smooth consistency.
  • Drizzle the remaining buffalo sauce over the roasted cauliflower and toss to coat. Arrange the buffalo cauliflower, salad leaves, and cucumber on a large serving dish. Drizzle half of the dressing on top. Garnish with avocado, chickpeas, and extra dill. Serve with the remaining ranch dressing on the side.

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