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?
- 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.
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
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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PrintRoasted cauliflower crunch salad with Lemon Tahini Dressing (vegan)
This roasted cauliflower crunch salad with lemon tahini dressing is so good.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4 1x
- Category: dinner
- Method: oven
- Cuisine: american
Scale
Ingredients
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 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp avocado oil
Lemon tahini dressing
- juice from 1 lemon
- 1 tbsp maple syrup
- 3 garlic cloves - minced
- 1 tbsp 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.
Melanie Yager
This is sooooo yummy I couldn’t stop eating it tonight at dinner !!!!! ???????
★★★★★
Peggy
I was wondering if you have a way to make it so add do not show on print option. It prints ads over or on the pages right now.
kroeder77
You could copy and paste the recipe into word and print it that way. Otherwise I do not have a solution for you, ads are how I make money.
Andrea
Made as directed...delicious!
★★★★★
Kristi
So glad you liked it andrea!