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Crackin' Cauli Salad

Crackin' Cauli Salad
Crackin' Cauli Salad

For this Crackin' Cauli Salad, we've roasted cauliflower two ways. One batch is roasted in spices and served on top of the second batch, which we roast and then puree with butter beans into a delicious, smooth paste.

Dip cauliflower in cauliflower? We hear you ask. Yes. This recipe is seriously tasty, nutritious and perfectly light for when you don't want a massive tea.

Serves 4


Before you start

Preheat the oven to 190℃, fan setting | 2 baking trays | Powerful blender


For the salad

  • ½ large cauliflower
  • 1x 400g can of chickpeas, drained
  • ½ tsp turmeric
  • 1 tsp paprika
  • 4 spring onions
  • 20g pine nuts
  • Pinch of salt and pepper
  • Handful of mixed leaves

For the base

  • ½ large cauliflower
  • 1x 400g can of butter beans, drained
  • 1 small garlic clove
  • 100g vegan cream cheese
  • Dash of almond milk
  • Pinch of salt and pepper

For the yoghurt dressing

  • 100g plant-based yoghurt
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • Handful of finely chopped chives
  • Pinch of salt


  1. 1.

    Cook the cauliflower | Cut one cauliflower into small florets and place half the florets into a baking tray | Drain the chickpeas and add to the baking tray, along with the paprika, turmeric and a pinch of salt | Mix well until all of the ingredients are coated in the spices before drizzling in some olive oil and mixing again

    Place the other half of the cauliflower florets into a separate baking tray | Drain the butter beans and add to the baking tray, along with a good drizzle of olive oil and a pinch of salt | Mix well until all of the florets are coated in the oil and salt

    Place both baking trays into the oven and cook for 25-30 minutes, or until soft but still with a slight bite

  2. 2.

    While the cauliflower cooks, make the yoghurt dressing | Place all of the yoghurt ingredients into a small bowl and mix until well combined

  3. 3.

    Make the cauliflower purée | Once the cauliflower is cooked, remove from the oven and add the tray with the butter beans to a powerful food processor, making sure to set the tray with chickpeas aside for later | Add the rest of the purée ingredients and blend until smooth and creamy, adding a dash of almond milk bit-by-bit until you reach the texture you like the best

  4. 4.

    Assemble the salad | Spoon the purée onto the base of a large serving plate | Top with handful of mixed leaves, the roasted cauliflower and chickpeas | Slice the spring onions and sprinkle over the top, along with the pine nuts

  5. 5.

    Time to serve | Top the whole salad with a good drizzle of the yoghurt dressing and a pinch of black pepper