Looking for a nutrient-packed, plant-based dish that’s bursting with flavor and easy to prepare? This Vibrant Cauliflower Power Salad is a perfect choice. Combining roasted cauliflower, sweet potatoes, and chickpeas seasoned with warm spices, this hearty salad is balanced with fresh greens, creamy avocado, and a delightful tofu herb dressing. It’s the perfect option for meal prep, a light lunch, or a colorful dinner that’s as good for your taste buds as it is for your health.
Ingredients:
Roasted Cauliflower and Chickpeas
- 1 head cauliflower, broken into florets
- 1 sweet potato, chopped
- 1½ cups chickpeas (approx. 1 can, drained and rinsed)
- 1 tbsp extra virgin olive oil
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- 1½ tsp salt
Salad Base
- 1 cup cooked quinoa
- 3 cups fresh spinach
- 1 avocado, peeled, pitted, and chopped
- 1 cup cucumber, sliced
- ½ cup pickled red onions (optional)
- 3 tbsp fresh dill (optional)
Tofu and Herb Dressing
- 1 cup extra-firm tofu
- 1 handful parsley
- 1 handful fresh dill
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 lemon, juiced
- 1 clove garlic
- ¼ cup water (or more, as needed)
Instructions:
- Prepare the Roasted Veggies
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the cauliflower florets, chopped sweet potato, and chickpeas.
- Drizzle with olive oil, and sprinkle with paprika, cumin, garlic powder, and salt. Toss everything together until evenly coated.
- Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and golden brown.
- Stir halfway through cooking for even roasting. Set aside to cool slightly.
- Assemble the Salad Base
- In a large salad bowl, add the cooked quinoa, spinach, avocado, cucumber, and optional ingredients like pickled red onions and fresh dill if you like an extra herby punch.
- Prepare the Tofu Herb Dressing
- In a blender or food processor, combine the tofu, parsley, dill, nutritional yeast, salt, lemon juice, garlic, and water. Blend until smooth, adding more water as needed to reach a creamy, pourable consistency. Adjust seasoning to taste.
- Put It All Together
- Add the roasted cauliflower, sweet potato, and chickpeas to the salad bowl. Drizzle with the tofu herb dressing, tossing gently to combine.
- Serve immediately, or store in the fridge for up to 3 days for a quick, nutritious meal prep option.
Conclusion:
This Cauliflower Power Salad is the ultimate blend of textures and flavors, bringing together roasted and fresh ingredients for a well-rounded, nutrient-dense meal. The creamy tofu dressing adds a satisfying richness without overpowering the fresh, earthy tones of the salad. Whether you’re preparing it as a main course or a side, this salad is a flavorful and healthful choice for any occasion.
Vibrant Cauliflower Power Salad with Creamy Tofu Herb Dressing
Ingredients
Roasted Cauliflower and Chickpeas
- 1 head cauliflower broken into florets
- 1 sweet potato chopped
- 1½ cups chickpeas approx. 1 can, drained and rinsed
- 1 tbsp extra virgin olive oil
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- 1½ tsp salt
Salad Base
- 1 cup cooked quinoa
- 3 cups fresh spinach
- 1 avocado peeled, pitted, and chopped
- 1 cup cucumber sliced
- ½ cup pickled red onions optional
- 3 tbsp fresh dill optional
Tofu and Herb Dressing
- 1 cup extra-firm tofu
- 1 handful parsley
- 1 handful fresh dill
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 lemon juiced
- 1 clove garlic
- ¼ cup water or more, as needed
Instructions
Prepare the Roasted Veggies
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the cauliflower florets, chopped sweet potato, and chickpeas.
- Drizzle with olive oil, and sprinkle with paprika, cumin, garlic powder, and salt. Toss everything together until evenly coated.
- Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and golden brown.
- Stir halfway through cooking for even roasting. Set aside to cool slightly.
Assemble the Salad Base
- In a large salad bowl, add the cooked quinoa, spinach, avocado, cucumber, and optional ingredients like pickled red onions and fresh dill if you like an extra herby punch.
Prepare the Tofu Herb Dressing
- In a blender or food processor, combine the tofu, parsley, dill, nutritional yeast, salt, lemon juice, garlic, and water. Blend until smooth, adding more water as needed to reach a creamy, pourable consistency. Adjust seasoning to taste.
Put It All Together
- Add the roasted cauliflower, sweet potato, and chickpeas to the salad bowl. Drizzle with the tofu herb dressing, tossing gently to combine.
- Serve immediately, or store in the fridge for up to 3 days for a quick, nutritious meal prep option.