Delicious Eats

BBQ Cauliflower Salad with Zesty Ranch Dressing

Note from recipe contributor Kristy Turner, author of But I Could Never Go Vegan!:

You know those big BBQ sandwiches stuffed with onion rings? Imagine taking away the bread, dumping everything else into a bowl with some lettuce, and dousing it with ranch dressing. That’s what this salad is all about. Roasted cauliflower coated in Barbecue Sauce makes an unforgettable replacement for meat and is an instant favorite of all who try it (even cauliflower-phobes). Topped with corn, tomatoes, and Crispy Baked Onion Rings this salad is for everyone who thinks a salad can’t be hearty, satisfying, and downright mouthwatering. All that, and it’s vegan!

Ingredients

For BBQ cauliflower:

1 head cauliflower, broken into small florets

Olive oil spray

1 tablespoon liquid aminos

½ teaspoon liquid smoke

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

Salt and black pepper to taste

Juice of ½ lemon

1 cup Barbecue Sauce

1 tablespoon cornstarch

For Salad:

4 cups mixed greens or lettuce

1½ cups corn kernels

1½ cups diced tomatoes

1 avocado, pitted, peeled, and chopped into chunks

Zesty Ranch Dressing

Crispy Baked Onion Rings

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Spread the cauliflower florets on the sheet. Lightly spray with olive oil. Drizzle with the liquid aminos and liquid smoke and sprinkle with the cumin, garlic powder, onion powder, paprika, salt, and pepper. Squeeze the lemon juice over them. Toss to fully coat each piece. Roast for 20 minutes, tossing once halfway through to ensure even cooking.

3. Mix the Barbecue Sauce and cornstarch in a cup. After 20 minutes, remove the cauliflower from the oven, add the sauce, and toss. Bake 5 to 10 minutes more, until most of the BBQ sauce has dried.

4. Toss together the greens, corn, tomatoes, and avocado in a bowl. Divide the salad among four bowls, top with the BBQ cauliflower, drizzle with the dressing, and top with the onion rings. Serve immediately.

YIELD: Serves 4

Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Comments

TEMPORARY FORM FOR TESTING