Vegan Ranch Salad with Sweet Chili Cauliflower
Ingredients
Ranch dressing
- 1/2 cup raw cashews, soaked in boiling water for 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
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 cup sweet chili sauce
Salad base
- Kale
- Napa cabbage
Preparation
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 for at least 1 hour.
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.
Add the cauliflower florets to the batter and stir until well coated.
Transfer to the prepared pan and bake for 15 minutes, then flip and bake for another 10 minutes.
Remove from oven, transfer the cauliflower to a bowl, add the sweet chili sauce, and stir until well coated.
Return to the sheet pan and bake until crispy, about 7-10 minutes.
Salad assembly
In a large bowl, toss the kale and napa cabbage with the prepared ranch dressing.
Serve with the sweet chili cauliflower.
