Roasted Cauliflower with Tahini Sauce

This roasted cauliflower with tahini recipe will give you mildly spiced cauliflower that is perfectly roasted to bring out its flavors. The tahini sauce is so delicious that you will want to put it on everything! I have always struggled to make caulifl…

This roasted cauliflower with tahini recipe will give you mildly spiced cauliflower that is perfectly roasted to bring out its flavors. The tahini sauce is so delicious that you will want to put it on everything! I have always struggled to make cauliflower that is not too soft or too hard. But this recipe has...

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The post Roasted Cauliflower with Tahini Sauce appeared first on My Pure Plants.

Roasted Cauliflower Chickpea Wraps

I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold f…

I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying. The cauliflower and chickpeas are tossed in harissa paste to bring…

Sticky Orange Cauliflower

This orange cauliflower is a vegan take on the classic Chinese orange chicken. It is sweet, sour, salty, and spicy in every bite, with a sticky orange sauce that coats crispy cauliflower florets perfectly. I have always loved Chinese takeout, but as a …

This orange cauliflower is a vegan take on the classic Chinese orange chicken. It is sweet, sour, salty, and spicy in every bite, with a sticky orange sauce that coats crispy cauliflower florets perfectly. I have always loved Chinese takeout, but as a vegan, I miss out on some of my favorite dishes. This recipe...

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The post Sticky Orange Cauliflower appeared first on My Pure Plants.

Cauliflower Tacos with Romesco Sauce

Our vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!

Cauliflower tacos with romesco sauce in a parchment lined baking dish

What is Romesco Sauce?

Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.

Ingredients for Cauliflower Tacos

Here’s what you’ll need to make this cauliflower tacos recipe:

  • Cauliflower: Choose the largest cauliflower you can find at the grocery store. More cauliflower florets = more tacos! Avoid cauliflower with soft or brown spots, as that’s a sure sign of being past its prime.
  • Flour Tortillas: I use the smaller street-style tortillas, but feel free to use any tortillas you prefer.
  • Red Bell Pepper: Roasted to perfection and adds a delicious sweetness to the romesco sauce.
  • Olive Oil: Helps the bell peppers and cauliflower florets to crisp up when roasted. I also add some to the sauce to add flavor and emulsify it.
  • Parsley: Italian flat-leaf parsley adds a fresh and herbaceous flavor to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as a garnish.
  • Lemon: Adds brightness and acidity to the sauce. Save some lemon wedges to serve on the side.
  • Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper add the best flavor to the cauliflower florets and sauce. They’re also pantry staples that you probably already have on hand!
  • Garlic Cloves: Fresh garlic cloves are a must for the romesco.
  • Slivered Raw Almonds: This is a classic addition to the sauce and adds a delicious nutty flavor. Slivered almonds have been blanched to remove the tannic skins and have a light crunch. You’ll probably find these in the baking aisle at your grocery store. Regular unsalted almonds will also work. If you don’t like almonds or have a nut allergy, you can use sunflower seeds—check my note in the recipe card below!
  • Tomato Sauce: Canned tomato sauce is an easy shortcut for adding extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but you can also use homemade.
  • White Vinegar: Adds a slight tanginess (and is budget-friendly!). You can also use red wine vinegar or apple cider vinegar. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any recipe!

What Else Can I Add?

I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:

  • Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
  • Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
  • Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
  • Grilled corn kernels for added smokiness
  • Or omit the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!

Tips and Suggestions

  1. Crush the garlic cloves before adding them to the food processor. Doing this makes the garlic flavor even stronger! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be careful!). You can also use the bottom of a heavy glass or jar.
  2. You can toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes if desired. I don’t normally do this, but it would add a nice toasty flavor.
  3. I like my almonds to remain fairly whole in the romesco, so I only pulse the mixture a few times in the food processor. You just want to chop them up a bit and mix everything together, but you can blend it longer if you want smoother consistency—romesco is very versatile!
  4. Try to keep the cauliflower florets somewhat similar in size. This will help them cook evenly in the oven. Slice larger florets in half/quarters and keep an eye on any smaller ones so they don’t burn. (Although some of the extra crispy ones are addictively delish!)

How to Store Leftovers

Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.

Side view of cauliflower tacos with romesco sauce
Overhead view of cauliflower tacos with romesco sauce in a parchment lined baking dish
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Cauliflower Tacos Recipe (with Romesco Sauce)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!
Course Dinner
Cuisine Mexican, Spanish
Total Cost ($10.84 recipe / $2.71 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings (depending on the size of your cauliflower) 3 street tacos each
Calories 438kcal

Ingredients

  • 1 large cauliflower, separated into bite-size florets $2.86
  • 1 package flour tortillas (I like the street taco size, the small ones!)  $1.68
  • 2 red bell peppers $2.96
  • 2 Tbsp olive oil, divided $0.19
  • 1 ¼ tsp smoked paprika, divided $0.04
  • ¼ tsp garlic powder $0.01
  • ¼ tsp salt $0.01
  • 2 large garlic cloves, crushed $0.09
  • ½ cup slivered raw almonds* $1.53
  • 1 8oz can tomato sauce $0.48
  • 2 Tbsp white vinegar $0.04
  • ½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
  • ½ tsp cayenne pepper $0.13
  • 2 Tbsp Italian flat parsley, minced $0.09
  • 1 Tbsp fresh parsley, for garnish $0.09

Instructions

  • Quarter and seed bell peppers.
  • In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
  • Add quartered and seeded red bell peppers to bowl and toss.
  • Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
  • Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
  • When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
  • Add minced parsley and slivered almonds to the food processor and pulse a few times.
  • Warm flour tortillas in a dry pan until lightly toasted.
  • Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

See how we calculate recipe costs here.

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.
**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition

Serving: 1serving (about 3 tacos each) | Calories: 438kcal | Carbohydrates: 57g | Protein: 13g | Fat: 20g | Sodium: 1108mg | Fiber: 9g
A hand taking a taco from a baking dish full of cauliflower tacos with romesco sauce

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

Quartered and seeded red bell peppers next to a bowl of seasoning

Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.

Quartered bell peppers being tossed in a seasoning mix for cauliflower tacos with romesco sauce

Add quartered and seeded red bell peppers to bowl and toss.

Roasted red bell pepper quarters for cauliflower tacos with romesco sauce

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Cauliflower floret being toss in a seasoning mix

Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.

Roasted cauliflower florets on a baking sheet

Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

Ingredients for romesco sauce in a food processor

When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.

Romesco sauce in a food processor

Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.

Tortillas warming in a skillet

Warm 1 package of flour tortillas in a dry pan until lightly toasted.

Cauliflower tacos with romesco sauce on a parchment lined baking sheet

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Overhead view of cauliflower tacos with romesco sauce in a parchment lined baking dish

Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Vegan Tikka Masala (4 Variations!)

This vegan tikka masala recipe features a rich, creamy, tomato-based curry sauce that is ready in less than 20 minutes. Learn how to make it with mushrooms, cauliflower, tofu, or chickpeas. It is sometimes hard to believe that such a delicious curry ca…

This vegan tikka masala recipe features a rich, creamy, tomato-based curry sauce that is ready in less than 20 minutes. Learn how to make it with mushrooms, cauliflower, tofu, or chickpeas. It is sometimes hard to believe that such a delicious curry can be ready in such a short time. But try it once and...

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The post Vegan Tikka Masala (4 Variations!) appeared first on My Pure Plants.

Cauliflower Risotto with Spiced Lamb and Apricots

Risotto that’s bursting with Moroccan flavor and lower in carbs!

featuredRisotto that's bursting with Moroccan flavor and lower in carbs!

Easy Salad Bar Ideas

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings…

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings for an easy dinner on a weeknight or feeding a crowd.

Salad bar ideas

Not everyone loves vegetables. But almost everyone can get behind a good salad bar! We love the concept of salad bar for an easy dinner idea—something about calling it “salad bar” makes it more glamorous!

There are certain salad toppings that scream salad bar and make it even more special, like peas, hard-boiled eggs, or cottage cheese (or bacon bits!). Below, we’re sharing our favorite salad bar ideas so that you can recreate this simple weeknight dinner yourself.

Top salad bar ideas

The key to making a salad bar into a filling meal is to offer good protein options. If you’re making a vegetarian or vegan salad bar, use ingredients with plant based protein like beans, legumes, and nuts. Here are our top salad bar ideas for building your own at home (or jump to the recipe):

  1. Greens: Romaine lettuce, spinach, and mixed baby greens.
  2. Hard boiled eggs: With 6 grams of protein each, eggs are also one of the most nutrient-filled vegetarian protein sources around.
  3. Chicken: Make a recipe of pan seared chicken and slice it into strips of cubes.
  4. Cheese: Cheese is a great vegetarian protein: try shredded cheese, cheese cubes, or cottage cheese.
  5. Legumes: Try green peas, cooked lentils (like brown lentils or French lentils), black-eyed peas, and beans, like garbanzo beans / chickpeas, black beans, lima beans, white beans, or kidney beans.
  6. Whole grains: Try cooked quinoa, barley, farro, bulgur wheat, brown rice, or wild rice.
  7. Nuts and seeds: Try almonds, cashews, peanuts, walnuts, pecans, hazelnuts, pistachios, pumpkin seeds, sesame seeds, and sunflower seeds.
  8. Raw veggies: Chop raw vegetables for toppings like carrots, broccoli, green onions, cauliflower, red onion, cherry tomatoes, and bell peppers.
  9. Bacon bits: Bacon bits are classic, as is cubed ham. (We eat mostly vegetarian so we use this coconut bacon).
  10. Salad dressing: Try our list of top homemade salad dressing recipes.
  11. Croutons: Top it all off with crunchy homemade croutons and your salad bar will be a hit.
Salad bar ideas

Tips for prep

The key to making a salad bar at home? Allow some prep time for all the vegetables; it does take a bit of time for cleaning and chopping. We like preparing extra veggies to use for lunches or dinners for days later. If you’re a hard-boiled egg fan like we are, make them in advance or leave enough time for easy prep (about 30 minutes total).

Salad dressings for a salad bar

Another key to salad bar dinner is a good salad dressing! We have a whole collection of delicious homemade salad dressings that are perfect for salad bar ideas. Honestly, we like leaning into classic salad bar nostalgia with ideas like Thousand Island and Blue Cheese! Here are some of our favorite salad dressing recipes to use on salad bar night:

Salad bar ideas

Dietary notes

These salad bar ideas are vegetarian, vegan, gluten-free, dairy-free, and plant-based (depending on which ideas you use for your salad).

Frequently asked questions

What are some creative salad bar ideas?

Offer seasonal ingredients: berries in summer, apples in fall, etc.

Include cuisine-centered flavors: Mediterranean, Asian, Mexican, etc.

Provide a “build your own” option for customized salads.

Offer pre-made salad combinations for inspiration.

Include a “superfood” section with ingredients like quinoa, chia seeds, and hemp seeds.

How can I make my salad bar more appealing to kids?

Include kid-friendly toppings like grapes, raisins, and goldfish crackers.

Create a separate “kiddie corner” with bite-sized options.

Use colorful bowls and utensils to make it more fun.

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Salad Bar Ideas


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  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: Varies
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Description

These DIY salad bar ideas are easy to prep! A plate loaded with salad toppings is perfect for weeknight dinners or feeding a crowd.


Ingredients


Instructions

  1. Make the hard boiled eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  2. Wash and chop the vegetables; place them in serving bowls.
  3. Drain and rinse the chickpeas or beans, if using.
  4. Make the salad dressing. Serve!

Notes

These salad bar ideas are a meal concept, not a recipe: get creative and customize your toppings based on your preferences and what you have on hand! Add cooked meat for a non-vegetarian option. For a vegetarian option, be sure to include enough protein-filled items to satisfy, like eggs, chickpeas, cheese, and nuts.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Vegan Fettuccine Alfredo

This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant-based ingredients. It’s an easy dinner…

This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant-based ingredients. It’s an easy dinner in under 30 minutes!

Vegan Fettuccine Alfredo

Dinnertime just got easier with this vegan fettucine alfredo! It may be plant-based, but this recipe is a winner with everyone from kids to meat lovers—it’s just that good!

Why we love this recipe: This recipe has been a fan-favorite for years! The sauce is made with nutrient-dense cauliflower and protein-packed cashews instead of dairy, but it comes out unbelievably creamy. Make it with any type of noodle it’s an easy 30-minute plant based dinner we’ve been enjoying for years!

“I never leave comments on blog posts, but this vegan alfredo hit different. I’m an awful cook and this recipe was SO EASY. It tasted AMAZING. For the first time in a while the whole family sat down to grab a serving and enjoy it with me!” -Kara

“This is the best vegan alfredo sauce! It’s my new go-to. It had just the right amount of creaminess and the seasoning is on point!” -Maeghan

Vegan alfredo sauce

Ingredients in vegan fettuccine alfredo

Did you know that blending up veggies and cashews can make a creamy sauce that tastes like dairy? For this vegan alfredo sauce, Alex and I used cauliflower to make a white sauce similar to our cauliflower sauce but without the Parmesan cheese. Here are the ingredients you’ll need:

  • Cauliflower: This cruciferous vegetable makes the body of this sauce.
  • Cashews: Cashews make the sauce creamy and add plant based protein, which makes it filling and satisfying.
  • Garlic and onion powder: These flavorings round out the savory profile.
  • Olive oil and vegetable broth: Olive oil is used for sauteing, and veggie broth for simmering the sauce.

Cook the ingredients for 10 minutes on the stove, then blend them until a creamy sauce forms and mix that with the noodles. You’ve got vegan fettuccine alfredo, an easy plant based dinner recipe in 30 minutes!

Vegan Fettuccine Alfredo

Noodle ideas

There are lots of other options for pasta in this vegan fettuccine alfredo, especially if you eat a gluten free diet. Here are some options you could try:

  • Standard pasta: This recipe is best with fettucine, but you can use any long noodle like spaghetti or bucatini as a substitute.
  • Legume pasta: Pasta made from lentils is becoming easy to find at your local grocery, made from black beans, lentils, or chickpeas. Alex and I have tried a few brands and found the texture is a little tough for us—but other people rave about it!
  • Zucchini noodles (zoodles) or spaghetti squash: Making this pasta with vegetable noodles like zucchini noodles or roasted spaghetti squash would also be tasty! You can make your own or they’re easy to find prepackaged.
Vegan Fettuccine Alfredo

How to cook pasta to al dente

The most important part of any fettuccine alfredo is cooking the past to al dente, in our opinion! Al dente in Italian means “to the bite,” and refers to pasta that is still firm on the inside when cooked. The ideal texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of salted boiling water.
  • While cooking, check pasta continually for doneness.
  • As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
Vegan alfredo sauce in blender

What to do with leftover alfredo sauce

The sauce for this vegan fettuccine alfredo makes 6 cups total. For Alex and my taste, we like this recipe with 5 cups of vegan alfredo sauce for 1 pound of pasta. What to do with 1 cup leftover sauce? Store leftover sauce for 3 to 5 days refrigerated. Then, here are a few ideas of how to use it up:

Dietary notes

This vegan fettuccine alfredo recipe is vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free, legume or zucchini noodles.

Frequently asked questions

Can I use a different type of pasta besides fettuccine?

Absolutely! While fettuccine is the traditional choice, you can use any type of pasta you prefer. Spaghetti, linguine, or even short pasta shapes like penne or rotini can work well with the creamy alfredo sauce.

Can I make vegan fettuccine alfredo gluten-free?

Yes, you can easily make it gluten-free by using gluten-free pasta. Many brands offer delicious gluten-free fettuccine options.

How do I store leftover vegan fettuccine alfredo?

Store leftover alfredo sauce and pasta separately in airtight containers in the refrigerator for up to 3 to 5 days. When reheating, add a splash of plant-based milk to the sauce to loosen it up, and reheat gently on the stovetop or in the microwave.

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Vegan fettucine alfredo

Vegan Fettuccine Alfredo


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5 from 12 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8
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Description

WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!


Ingredients

  • 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
  • 4 garlic cloves
  • 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
  • 4 tablespoons olive oil
  • 1 cup raw unsalted cashews
  • 2 cups vegetable broth
  • ⅛ teaspoon onion powder
  • 1/8 + ¼ teaspoon ground black pepper
  • Pinch nutmeg
  • 1 teaspoon kosher salt
  • Finely chopped parsley, to serve

Instructions

  1. Mince the garlicChop the cauliflower.
  2. Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
  3. Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and ½ teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
  4. Blend the sauce: Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ teaspoon more black pepper. Blend on high until a smooth sauce forms.
  5. Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately. Store leftover sauce for 3 to 5 days refrigerated. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

The BEST Crispy Roasted Cauliflower

This is the best roasted cauliflower with a golden crispy exterior and lots of roasted flavor. Just a handful of ingredients and a slightly different technique makes for the perfect side dish!

This is the best roasted cauliflower with a golden crispy exterior and lots of roasted flavor. Just a handful of ingredients and a slightly different technique makes for the perfect side dish!

Cauliflower Salad

This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine…

This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.

Cauliflower Salad

Here’s a fun summer salad to infuse any meal with flavor: cauliflower salad! This one is so much fun, sort of like a mashup of Mediterranean-style flavors with a retro barbecue salad. The raw florets are covered in a tangy, creamy dressing and mixed with peppery arugula, tangy sun-dried tomatoes, and toasted pine nuts! Delish.

Why we love this recipe: This salad is fresh, delicious, and nostalgic all at once! We first served it at a pizza party outdoors, and it was the perfect side for pizza along with a fresh green salad. Since then we’ve made it for cookouts, barbecues, and lunches: and it’s always a huge hit! The toasted pine nuts add that extra sparkle.

“I made the cauliflower salad this weekend as part of my weekly meal prep. I love how easy it was and I had all the dressing ingredients in my pantry so it was super quick to put together! I ate a bowl right away and I love the tanginess of the mustard in the dressing.” -Amanda

Ingredients in cauliflower salad

One fun thing about this cauliflower salad is that it stars raw cauliflower! No need to spend time cooking it: throw it all in this tangy dressing and it tastes incredible. The dressing balances out the bitterness you might sometimes sense from the raw vegetable. Here’s what you need:

  • Cauliflower: Raw cauliflower has a satisfying crunch.
  • Creamy dressing: A tangy, savory dressing binds the ingredients together, made with mayonnaise, olive oil, lemon, sugar, Dijon, and salt.
  • Sun-dried tomatoes: These bring a burst of sweet-tart flavor and a chewy texture.
  • Arugula: Arugula adds a bright, peppery note to balance out the richness of the salad.
  • Red onion: Red onion provides a sharp bite and a nice pop of color.
  • Pine nuts: Toasted pine nuts offer a subtle nuttiness and a delightful buttery crunch.
  • Feta cheese: Feta crumbles add a salty, tangy punch to the salad.

How to make cauliflower salad (step by step)

This cauliflower salad is simple to make and works for many occasions, from a summer salad to Memorial Day to 4th of July to pizza parties al fresco. Here are the basic steps for how to make it (or jump to the full recipe):

Cauliflower salad step 1: Chop the cauliflower and other ingredients.

Step 1: Chop and measure out the cauliflower, red onion, and sun dried tomatoes as noted in the ingredients list. Place them in a large bowl with the arugula.

Cauliflower salad step 2: Toast the pine nuts.

Step 2: Place the pine nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.

Cauliflower salad step 3: Stir together the dressing.

Step 3: In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard. To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary.

Flavor variations and tips

Want to change up the flavors? This cauliflower salad is an easy template for mixing and matching flavors. Here are a few ideas to get your wheels started:

  • Nuts: You can omit the toasted pine nuts if desired, but we recommend using them for the amount of nutty flavor they add. Substitute sunflower seeds or toasted almonds.
  • Vegetables: We like how the sun-dried tomatoes add a bacon-like flavor and a pop of red color. You can omit if desired, or use chopped roasted red peppers or thinly sliced red bell pepper. If you use sun-dried tomatoes packed in oil, you can substitute all or part of the olive oil in the salad dressing with oil from the jar to infuse even more flavor!
  • Greens: Substitute chopped Italian parsley or other fresh herbs for the baby arugula, or you could add chopped baby spinach or baby kale.
  • Onion: Feel free to omit the red onion, or use a shallot for a milder flavor.
  • Cheese: Omit the feta cheese if desired or for a dairy-free salad (you may want to add a bit more salt).
Cauliflower Salad recipe in bowl with spoon.

Storing leftovers and make ahead info

Store leftover cauliflower salad refrigerated for up to 3 days. If making in advance, store components separately and add the dressing and pine nuts directly before serving.

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Dietary notes

This cauliflower salad recipe is vegetarian and gluten-free. For dairy-free, omit the feta cheese. For vegan, use vegan mayonnaise and omit the feta.

Frequently asked questions

Why use raw cauliflower instead of cooked?

Raw cauliflower has a wonderful crunch and freshness that complements the creamy dressing. It also retains more nutrients when uncooked.

What can I substitute for mayonnaise in the dressing?

Try half Greek yogurt and half mayo, or a vegan mayo alternative. Each will offer a slightly different flavor and texture.

Can I make this salad ahead of time?

Yes! The salad is best enjoyed within a few hours of preparation for optimal texture. However, you can prepare the ingredients separately (chop the cauliflower, make the dressing, etc.) and assemble it just before serving.

How long will this salad keep in the refrigerator?

If stored in an airtight container, the salad should last 2-3 days.

What main dishes would pair well with this salad?

This salad is incredibly versatile! It would be delicious with grilled chicken or grilled fish, with a vegetarian main like a veggie burger, or alongside a sandwich or wrap.

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Cauliflower Salad

Cauliflower Salad


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.


Ingredients

  • 8 cups small cauliflower florets, about 1 large head
  • ¼ cup red onion, diced
  • ¼ cup sun dried tomatoes, roughly chopped*
  • 2 cups baby arugula
  • ¼ cup pine nuts (or sunflower seeds)**
  • ¾ cup mayonnaise (or vegan mayo)***
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon kosher salt
  • ½ cup feta cheese crumbles***

Instructions

  1. Chop and measure out the cauliflower, red onion, and sun dried tomatoes as noted in the ingredients list. Place them in a large bowl with the arugula.
  2. Toast the pine nuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard.
  4. To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, store components refrigerated separately and add the dressing and pine nuts directly before serving).

Notes

*You can use sun dried tomatoes packed in oil or packed dry. If packed in oil, you can substitute all or part of the olive oil in the salad dressing with oil from the jar to infuse even more flavor!

**You can omit the toasted pine nuts if desired, though we recommend using them if at all possible for the amount of nutty flavor they add. Substitute sunflower seeds or toasted almonds.

***If desired, you can use half Greek yogurt and half mayo for a lighter dressing; vegan mayo also works. Omit the feta cheese if desired for a dairy-free or vegan salad: you may want to add a bit more salt. 

  • Category: Salad
  • Method: No cook
  • Cuisine: Vegetarian
  • Diet: Vegetarian