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- 1 medium head of cauliflower, cut into bite-sized florets - 4 cups mixed greens - 1 cup cherry tomatoes, halved - 1 cup cooked chickpeas - 1/2 cup crispy shallots - 1/2 cup vegan mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - Salt and pepper to taste - Fresh parsley, chopped - Avocado slices for creaminess - Bacon bits (real or vegan) for additional flavor You can try different dressings to mix things up. A lemon vinaigrette adds brightness. A tahini dressing gives a nutty taste. You can also use a balsamic glaze for a sweet twist. Each option enhances the salad's fresh flavors. I love this BLT cauliflower salad because it combines crisp textures and bright flavors. The cauliflower adds a hearty base, while the mixed greens keep it light. The roasted cauliflower brings a warm, nutty taste. Cherry tomatoes burst with sweetness, and chickpeas add protein. Crispy shallots give a wonderful crunch. For the dressing, I use vegan mayonnaise, which makes it creamy. Apple cider vinegar adds a tangy touch. Dijon mustard amps up the flavor. You can adjust the salt and pepper to your liking. If you want to change it up, don’t hesitate to add avocado slices. They bring creaminess and a smooth texture. Bacon bits can add a savory kick, whether real or plant-based. Try this recipe to explore new flavors. You can find the Full Recipe with all the details you need to create this dish. 1. First, preheat your oven to 425°F (220°C). This high heat will give your cauliflower a great roast. 2. Next, line a baking sheet with parchment paper. This will help your cauliflower not stick and make cleanup easy. 3. Take your medium head of cauliflower and cut it into bite-sized florets. This size helps them roast evenly and become tender. 1. In a mixing bowl, toss the cauliflower florets with a drizzle of olive oil. Add a pinch of salt and a dash of pepper to season them well. 2. Spread the seasoned cauliflower evenly on the prepared baking sheet. 3. Roast the cauliflower in the oven for 20-25 minutes. Turn the florets halfway through cooking to ensure they roast evenly. Look for a nice golden brown color to know they are ready. After roasting, set them aside to cool slightly. 1. While the cauliflower roasts, make the dressing. In a large bowl, whisk together the vegan mayonnaise, apple cider vinegar, and Dijon mustard. Add a sprinkle of salt and pepper to taste. Adjust the seasoning to suit your preference. 2. Add the mixed greens and chickpeas into the bowl with the dressing. Gently toss everything together until the greens are coated in the creamy dressing. 3. Carefully fold in the roasted cauliflower and halved cherry tomatoes. Be gentle so you don’t break the cauliflower florets. 4. Finally, sprinkle crispy shallots on top for texture and crunch. Garnish with freshly chopped parsley for a pop of color. This BLT Cauliflower Salad is ready to serve! You can enjoy it chilled or at room temperature. Feel free to check the Full Recipe for more details. To get the best roasted cauliflower, start by cutting it into even florets. This ensures they cook at the same rate. I recommend preheating your oven to 425°F (220°C). Line your baking sheet with parchment paper to prevent sticking. Toss the cauliflower with olive oil, salt, and pepper. Spread the florets in a single layer on the sheet. Roast them for 20-25 minutes. Flip them halfway through to get an even brown color. This simple method gives you that nice caramelization. Want to kick up the flavor? Try adding garlic powder or smoked paprika. These spices can give your salad a deeper taste. You can also mix in fresh herbs like basil or chives for extra zest. For dressings, experiment with adding a splash of lemon juice or a teaspoon of maple syrup. These small changes can make a big difference in taste. Crispy shallots add a nice crunch to your salad. You can buy them or make your own. To achieve that perfect crunch, fry them in hot oil until golden. If you want more crunch, try adding toasted nuts or seeds, like walnuts or sunflower seeds. These toppings not only enhance the texture but also boost the nutrition of your dish. For even more variety, consider adding crispy bacon bits, whether real or vegan. {{image_4}} You can boost your BLT cauliflower salad with proteins. Chicken works well. Just grill or bake it, then cut it into pieces. Tofu is another great choice. Press it to remove water, then cube and sauté it until golden. Both options add nutrition and make the dish heartier. Change the dressing to mix things up. Try ranch or balsamic vinaigrette for a different taste. You can also add herbs like basil or cilantro for fresh notes. Mixing in sliced olives or roasted peppers adds a unique twist. Get creative with your ingredient combinations! Make this salad gluten-free by checking your dressing ingredients. Most dressings are naturally gluten-free, but it’s always good to double-check. For a nut-free version, simply skip any nuts or seeds. This salad is versatile, so feel free to adjust it to meet your needs. If you want the full recipe, find it above! To keep your leftover BLT cauliflower salad fresh, store it in the fridge. Use an airtight container to prevent moisture loss. It’s best to eat the salad within three days for optimal taste. If the salad starts to look soggy, toss in some fresh greens to revive it! Can this dish be frozen? I do not recommend freezing this salad. The texture of the cauliflower and greens will change. If you freeze it, the salad may become mushy when thawed. Instead, enjoy it fresh, or prepare the components separately and store them in the fridge. Choose glass or BPA-free plastic containers for storage. These materials keep your salad fresh longer. Look for containers with tight-fitting lids to seal in the flavors. This way, you can enjoy the deliciousness of your BLT cauliflower salad! For the full recipe, check out the detailed instructions above. You can prep parts of the salad ahead of time. First, roast the cauliflower and let it cool. Store it in an airtight container in the fridge. You can also mix the greens, chickpeas, and dressing separately. Keep them in their own containers. This way, the salad stays fresh. On serving day, combine everything just before eating. This keeps the salad crisp and tasty. If you need a substitute for vegan mayonnaise, try these options: - Greek yogurt for a creamy texture. - Silken tofu blended until smooth. - Hummus for a flavorful twist. - Avocado puree for a healthy fat option. These alternatives still give you a creamy dressing but with different flavors and textures. Yes, this salad is great for meal prep. The roasted cauliflower and chickpeas hold up well in the fridge. Store the dressing separately to keep the greens fresh. It can last up to four days when stored properly. Use airtight containers to maintain quality. This salad is a quick and healthy option for packed lunches or dinner. For the full recipe, check out the main article. This blog post explored a vibrant salad recipe that uses fresh ingredients and simple steps. You learned how to roast cauliflower, combine greens, and craft delicious dressings. With tips for flavor and texture, you can customize this dish as per your taste. Remember, you can easily make this salad your own with various proteins and dressings. Enjoy creating and sharing this healthy meal with friends and family. Happy cooking!

BLT Cauliflower Salad

Discover a fresh twist on a classic with this delicious BLT Cauliflower Salad! Packed with roasted cauliflower, mixed greens, juicy cherry tomatoes, and crunchy shallots, this salad is as nutritious as it is flavorful. Tossed in a creamy vegan dressing, it’s perfect for any meal. Ready in just 40 minutes, it’s the ideal dish to impress your guests. Click to explore the full recipe and elevate your salad game today!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

4 cups mixed greens (choose from spinach, arugula, or romaine for a variety of flavors)

1 cup cherry tomatoes, halved for a juicy burst

1 cup cooked chickpeas, drained and rinsed to add protein

1/2 cup crispy shallots (store-bought for convenience or homemade for a personal touch)

1/2 cup vegan mayonnaise for creaminess

2 tablespoons apple cider vinegar for tanginess

1 tablespoon Dijon mustard for zesty flavor

Salt and pepper to taste, enhancing the overall dish

Fresh parsley, chopped, for a bright garnish

Instructions
 

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    In a mixing bowl, toss the cauliflower florets with a drizzle of olive oil, a pinch of salt, and a dash of pepper until they are well-coated. Spread the florets evenly on the prepared baking sheet.

      Roast the cauliflower in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Remember to turn the florets halfway through cooking for even roasting. Once they are finished, set them aside to cool slightly.

        While the cauliflower is roasting, prepare the dressing. In a large mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, and a sprinkle of salt and pepper. Taste and adjust the seasoning based on your preference.

          Add the mixed greens and chickpeas directly into the bowl with the dressing. Gently toss everything together to ensure the greens are evenly coated with the creamy dressing.

            Carefully fold in the roasted cauliflower and halved cherry tomatoes. Be gentle to maintain the integrity of the cauliflower florets.

              To finish, sprinkle crispy shallots on top of the salad for extra texture and crunch. Garnish with freshly chopped parsley for a pop of color and flavor.

                Serve the salad either chilled or at room temperature, allowing the flavors to shine through. Enjoy your delicious and nutritious salad!

                  - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4