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Cauliflower and Chickpea Caesar Salad

Don’t let the word ‘salad’ fool you.

This is a hearty meal, and is guaranteed to fill you up and leave you feeling energised and refreshed. It contains a serving of unflavoured Vegan Protein, for an extra 20 grams of protein. In fact, the entire recipe packs in 35 gram of protein.

Serves two

Ingredients

For the salad:

1 small cauliflower
150g bread
1 crispy lettuce (Romaine is perfect for this) roughly sliced
2 tomatoes roughly chopped
1/4 cucumber - halved and roughly sliced
120g cooked quinoa, rice, or a mixture of the two 1 tin of chickpeas, rinsed and drained

For the sauce:

30g cashews
20g tahini
3/4 tsp Dijon mustard
Juice of 1 lemon
1 garlic clove
12g nutritional yeast, found in some supermarkets or health stores
150ml water (or a little less if you prefer your dressing thicker)
30g Vivo Life unflavoured Vegan Protein 
1 tsp seaweed flakes (optional)
1 tsp white miso (optional)

Method:

1 Soak the cashew nuts in freshly boiled water.

2 Heat the oven to 200°c. Slice the cauliflower into steaks about 1cm thick, cutting out the core. Place the cauliflower on a baking tray with 1 teaspoon of olive oil. Season generously with salt, and then put in the oven.

3 Slice the bread into large croutons. Place on another baking tray with the drained chickpeas and coat with 2 teaspoons of olive oil. Season well with salt before putting in the oven. Both take around 15 minutes, just check on them every now and then. You are looking for the cauliflower to start browning and the croutons to be nice and crisp.

4 Drain the cashews then place all the sauce ingredients, except the protein powder, into a blender and blend until smooth. Add the Vegan Protein  and blend again. Taste for seasoning, adding salt (if required) and some black pepper. Set aside.

5 Bring together the cucumber, quinoa, lettuce strips and tomato chunks in a large serving bowl.

6 Once the cauliflower, chickpeas and croutons are ready add to the bowl, finishing off with the salad dressing. Serve immediately.

NOTE:

If you want to serve the salad later, keep the chickpeas and bread separate from the rest of the salad and dress with the sauce just before serving.

Thanks to @beatonjamie for the recipe!