Vegan cauliflower “eggy” salad
Discover this delicious and creamy Vegan Cauliflower Eggy Salad, made with fresh cauliflower, onions, red pepper, celery, olives, cashews, and a hint of lemon juice. This plant-based recipe is perfectly seasoned with mustard, garlic powder, and black pepper, and served on a bed of spinach. Perfect for a nutritious, dairy-free meal or side dish!
- 26 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 15 Ingredients
Looking for a delightful vegan alternative to traditional egg salad? This Vegan Cauliflower 'Eggy' Salad is not just incredibly tasty, but also healthy and easy to prepare. It's perfect for sandwiches, wraps, or even as a standalone dish. Packed with nutritious ingredients like cauliflower, spinach, and cashews, this recipe will spice up your meal routine while keeping it cruelty-free!
Ingredients:
Instructions:
- Remove the leaves and the stem from the cauliflower.
- Chop the cauliflower into small florets.
- Steam the cauliflower florets in a steamer or a large pot with a steaming rack until they are tender but still firm (about 5-7 minutes). Set aside to cool.
- Finely dice the onions, red pepper, and celery.
- Slice the olives.
- Chop the spinach roughly.
- In a blender or food processor, add the cashews, nutritional yeast, almond milk, lemon juice, 1/2 tsp salt, black pepper, mustard, and garlic powder.
- Blend until smooth and creamy. If the mixture is too thick, add a little more almond milk, a tablespoon at a time, until the desired consistency is reached.
- In a large mixing bowl, add the steamed cauliflower florets, diced onions, red pepper, celery, and sliced olives.
- Pour the cashew dressing over the vegetables and mix well to combine.
- Add the chopped spinach and gently mix until well-distributed.
- Add the remaining 1 tsp salt to taste, and mix well.
- Transfer the salad to a serving bowl or a storage container.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the Vegan Cauliflower “Eggy” Salad chilled as a side dish or as a filling for sandwiches or wraps.
Tips:
- Make sure to process the cauliflower into small, rice-sized pieces to get the right texture.
- Toast the cashews lightly before blending them for a deeper, richer flavor in the dressing.
- Feel free to adjust the amount of lemon juice and mustard to your taste for a tangier or milder flavor profile.
- Chill the salad for at least an hour before serving to let the flavors meld together well.
- Add a pinch of turmeric if you want to give the dressing a slight yellow 'eggy' color.
And that's it! With minimal prep and cook time, you've created a delicious vegan dish that's sure to please everyone. This Vegan Cauliflower 'Eggy' Salad is rich in flavor and nutrients, making it a great addition to any meal plan. Enjoy your nutritious and tasty creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 440kcal | 17% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 11g | 28% |
| Sugar 11g | 11% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 19% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 180mg | 32% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 4.21mg | 26% |
| Vitamin B6 0.91mg | 53% |
| Vitamin B9 350ug | 87% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 180mg | 205% |
| Vitamin E 2.99mg | 20% |
| Vitamin K 220ug | 180% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 1.37mg | 0% |
| Iron, Fe 6mg | 56% |
| Magnesium, Mg 220mg | 52% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 1510mg | 44% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 1080mg | 72% |
| Zinc, Zn 4.33mg | 39% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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