Vegan Roasted Cauliflower Green Goddess Salad
This vegan roasted cauliflower green goddess salad is addictive, satisfying, and packed with nourishing, feel-good ingredients. Tender roasted cauliflower and chopped baby arugula are tossed in a lively, tangy, and creamy cashew green goddess dressing. Enjoy this salad for an energizing lunch or pair it with a sandwich // burger for a vibrant side dish!
Ingredients
Roasted Cauliflower Salad
- 2 large heads cauliflower, cut into small florets
- 2 tablespoons virgin coconut oil, melted
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Creamy Cashew Green Goddess Dressing
- ½ cup raw cashews, soaked for at least 2 hours and drained
- ½ cup filtered water
- 1 clove garlic, smashed and peeled
- ⅓ cup stemmed and roughly chopped flat-leaf parsley
- ¼ cup roughly chopped chives
- ½ teaspoon dried tarragon
- 2 tablespoons fresh lemon juice
- 2 teaspoons jarred capers drained
- ½ teaspoon sea salt
Toppings
- 2 handfuls baby arugula, chopped
- Shelled hemp seeds, to taste (optional)
Instructions
For the Roasted Cauliflower Salad
- Preheat the oven to 425F. Line a large baking sheet with parchment paper and add the cauliflower florets to the pan. Drizzle with the coconut oil and sprinkle with the salt and pepper. Toss to coat and then spread the florets evenly over the pan.
- Roast for 25–30 minutes, or until the cauliflower is tender and flecked with golden brown, stirring occasionally.
- Let cool slightly.
For the Creamy Cashew Green Goddess Dressing
- Add all dressing ingredients to a high-speed blender, and blend on high until smooth and creamy.
To Assemble
- Transfer the warm cauliflower and chopped arugula to a large bowl, pour as much of the dressing over top as desired, and toss to coat.
- Taste and season with more salt and pepper, if desired.
- Sprinkle with hemp seeds (if using).
- Serve and enjoy.
- Refrigerate leftovers in an airtight container for up to 2 days.