Kale and Napa Cabbage Salad with Sweet Chili Cauliflower and Vegan Ranch
Ingredients
- Kale
- Napa cabbage
Sweet chili cauliflower
- 1 small head cauliflower, broken into florets
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon neutral oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder (optional)
- 1 teaspoon sea salt
- 1/2 sweet chili sauce
Vegan ranch dressing
- 1/2 cup raw cashews, soaked in boiling water at least 30 minutes
- 1/3 cup water
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon caper brine (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 tablespoon fresh dill
Preparation
Sweet chili cauliflower
Preheat oven to 420°F and line a sheet pan with parchment paper.
In a bowl mix together the chickpea flour, nutritional yeast and all the seasonings then add the water and whisk until you have a batter similar to pancake mix in consistency.
Dump the cauliflower into the batter mix and stir until all florets are well coated.
Transfer to the pan and bake 15 minutes then flip and bake another 10 minutes.
Remove from oven and transfer the cauliflower into a bowl then add the sweet chili sauce and stir until all the battered florets are well coated.
Return the cauliflower to the sheet pan and bake until crispy, about 7 to 10 minutes.
Vegan ranch dressing
Combine all the ingredients aside from the dill in a high speed blender and pulse until smooth and creamy.
Transfer to a jar with an airtight lid, stir in the dill and refrigerate at least 1 hour.
Assembly
Combine kale and napa cabbage in a bowl.
Add the sweet chili cauliflower and drizzle with vegan ranch dressing.
Toss together and serve.
