Roasted Cauliflower Salad

Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette

Course: Main Course, Salad
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Calories: 358kcal
Author: Cindy Rainey
This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. It is plant-based, vegan, and oil and gluten free.
Print Recipe

Ingredients

Roasted Cauliflower

  • 3 cups cauliflower floretts
  • 2 Tablespoons coconut aminos
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons tahini

Dijon Vinaigrette Dressing

  • 1/4 cup white wine vinegar
  • 1 Tablespoon coconut aminos
  • 2 Tablespoons agave nectar
  • 1 Tablespoon tahini
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon finely ground black pepper

Putting it Together

  • 1/2 red onion diced
  • 1/2 orange bell pepper diced
  • 2 cups brown and wild rice precooked
  • 2 cups baby spinach washed and dried
  • 1 15.5 ounce can chickpeas drain and rinse
  • 1/2 cup cashews roasted

Instructions

  • Set oven for 400°.

Roasted Cauliflower

  • Cut cauliflower into bite-sized pieces.
  • Mix together 2 T coconut aminos, nutritional yeast, and tahini into a large mixing bowl.
  • Toss in cauliflower, coating well.  Turn onto a silicone baking sheet or parchment paper covered baking sheet.  
  • Cook in a 400° oven until softened and brown.  Remove and set aside to cool.

Dijon Dressing

  • While cauliflower is roasting, mix together the vinegar, coconut aminos, agave, tahini, dijon mustard, and ground pepper. Set aside.

Putting it Together

  • If you are cooking your rice, cook while the cauliflower is roasting.  Set aside to cool.
  • Dice the onion and orange bell pepper.
  • After cauliflower and rice are cooled, assemble salad ingredients.  In a large mixing bowl, toss together roasted cauliflower, rice, vegetables including baby spinach, drained chickpeas, and salad dressing.  
  • Top with roasted cashews.
  • If you are using this for meal prep, portion into four  3-cup meal prep containers.  

Nutrition

Calories: 358kcal | Carbohydrates: 48g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 315mg | Potassium: 847mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1870IU | Vitamin C: 60.7mg | Calcium: 88mg | Iron: 4.4mg