In this blog post I show you how to make vegan southwest cauliflower salad. It has a nutty, cheesy flavor to it. This cauliflower salad is filling and perfect to add to a meal or enjoy on it’s own.
Other cauliflower recipes to try:
- BBQ CAULIFLOWER BITES SALAD WITH VEGAN RANCH DRESSING
- ROASTED CAULIFLOWER WITH AVOCADO CILANTRO DRESSING
- 20 MINUTE CAULIFLOWER SWEET POTATO COCONUT CURRY
This Vegan Southwest Cauliflower Salad is so easy to whip up and will impress your family or guests with the flavor ad texture. It is also a great meatless meal if you’d like to add it to your meal prep rotation.
Cauliflower is one of my favorite veggies. Matt (my boyfriend) tends to go for broccoli over cauliflower but he is always impressed with my cauliflower sides and main dishes so I think I am slowly converting him to a cauliflower lover!
You only need a few simple pantry ingredients for this salad. It can be ready in about 20 minutes once the cauliflower is done roasting to perfection.
TIPS FOR THE BEST ROASTED CAULIFLOWER:
With this recipe you will be roasting your cauliflower. I suggest you put all the pieces in a big bowl and cover with the seasoning and drizzle a tablespoon of olive oil over it. Toss the cauliflower well so it is evenly covered and then roast it. This will ensure you have the most delicious base for this dressing.
I like to set my oven to 400 degrees WITH the roasting pan I will be using in the oven getting hot while the oven comes up to temp. I then pour my seasoned and oiled cauliflower onto the pan while it’s hot and place it back in the oven. This browns the cauliflower a bit more and quicker.
Vegan Southwest Cauliflower Salad
For the roasted cauliflower
- 1 medium sized head of cauliflower chopped into florets
- 2 tbsp olive oil
- 2 tsp nutritonal yeast
- 2 tbsp garlic powder
- ½ tsp sea salt
- 1 tsp paprika
- 1 tsp chili powder
For the salad
- 1 ½ cups black beans 1 can drained and rinsed
- 1 cup cooked quinoa
- ½ cup sliced tomatoes
- 4 tbsp chopped cilantro
- 2 tbsp olive oil
- 1½ tbsp fresh squeezed lime
- pinch of sea salt (to taste I used a little more!)
- avocado slices for garnish
- Preheat oven to 400 degrees. Chop cauliflower up into florets and throw in a bowl. sprinkle seasoning over it and toss well. Then toss with olive oil in the bowl, spread evenly on a baking sheet. Cook for 15 – 20 minutes or until it is browned and tneder. Cook quinoa while cauliflower is baking.
- In a large serving bowl combine cooked quinoa, black beans (rinsed and drained) tomatoes and most of the cilantro (keep some for garnish), olive oil, lime juice and pinch of salt. Toss together well. Once cauliflower is browned and cooked through add to the bowl. Serve and top with cilantro, and avocado garnish.