Roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan)

I have been so into salad recipes lately, I make a salad at least once a week. I like to make salads without lettuce because they won't get soggy when mixed with dressing. This roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan) is my latest salad recipe and it is so good.

Let's get into the recipe.

This Vegan Crunchy Cauliflower and Roasted Carrot Salad is

• healthy for you
• packed with veggies
• high in fiber and protein
• flavorful
• perfect for meal prep
• vegan, gluten free and plant based

Ingredients for Baked Crispy Cauliflower Salad with almonds

• cauliflower
• chickpeas
• carrots
• salt
• pepper
• garlic powder
• cumin
• paprika
• avocado oil
• tahini
• lemon
• maple syrup
• garlic
• miso
• water
• celery
• almonds
• capers

How do I make a cauliflower salad with almonds and celery?

1. Preheat oven to 425 degrees. Add  cauliflower, chickpeas and carrots to a sheet pan lined with parchment paper. Toss in oil and spices. Bake for 30-35 minutes until veggies have started to brown.
2. Mix together tahini dressing ingredients.
3. Mix together cauliflower, chickpeas and carrots with the tahini dressing, celery, almonds and capers in a large bowl.

Storage instructions for cauliflower salad with capers

This salad has no lettuce so it will not get soggy. You can store this salad in a sealed container for up to 5 days.

Other yummy vegan salad recipes to try

• edamame crunch salad
• vegan black bean salad
• vegan taco salad

If you make this roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan), please leave me a rating and review on this blog post. This is the best way to support me!

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Roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan)

Kristi Roeder

This roasted cauliflower crunch salad with lemon tahini dressing is so good.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course dinner

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• This makes about 4 servings of salad
• Roasted veggies
• 1 head cauliflower - cut into tiny florets
• 1 can chickpeas - drained
• 2 medium carrots - roughly chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon avocado oil
• Lemon tahini dressing
• juice from 1 lemon
• 1 tablespoon maple syrup
• 3 garlic cloves - minced
• 1 tablespoon miso or sub soy sauce
• ½ cup water
• ½ cup tahini
• Other salad ingredients
• 10 celery stalks - finely chopped from about 1 small celery bunch
• 2 cups slivered almonds sub any nut or seed
• 1 2 oz jar capers - drained can omit but these add such a good flavor

Instructions

 

• Preheat oven to 425 degrees. Add  cauliflower, chickpeas and carrots to a sheet pan lined with parchment paper. Toss in oil and spices. Bake for 30-35 minutes until veggies have started to brown.
• Mix together tahini dressing ingredients.
• Mix together cauliflower, chickpeas and carrots with the tahini dressing, celery, almonds and capers in a large bowl.

Tried this recipe?Let us know how it was!