Go Back
+ servings
Print Recipe
0 from 0 votes

Vegan Southwest Cauliflower Salad

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.
Prep Time10 mins
Cook Time20 mins
Course: Salad
Keyword: dairy free
Servings: 4


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
  • 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.