On this page I’m sharing the recipe for a vegan Mexican cauliflower salad. This salad is great for lunch, dinner or as a side dish. I marinated the cauliflower with a Mexican spice paste to give this salad a twist. Because of the marinated cauliflower this salad is quite satisfying. I love it when a salad doesn’t leave me hungry.
Many people find it difficult to make a vegan salad tasty. In vegetarian salads they often replace the meat or fish by cheese. So if you’re having a vegan salad, many people fear that all you’ll eat is lettuce, cucumber and tomatoes. With this Mexican cauliflower salad I’m showing you that a vegan salad doesn’t have to be boring!
Recipe vegan Mexican cauliflower salad
Ingredients (serves 2)
Lettuce of your choice (I used rocket and romaine)
2 tbs Mexican spice paste (for example Veggie Tacos spice paste from Santa Maria)
2 tbs pumpkin seeds
2 tbs pomegranate seeds
Vegan truffle dressing or mayonaise (in the Netherlands you can use The Mayo Sisters)
Cut the cauliflower in florets. Warm some olive oil in a skillet or wok pan. Fry the cauliflower for 5 minutes until soft. Add the Mexican spice paste and stir well. Warm for 2 more minutes on low to medium fire.
Cut the lettuce if it hasn’t been cut yet. Slice the radishes.
Put the salad and radishes in a bowl. Add the cauliflower, pomegranate seeds and pumpkin seeds.
Serve the truffle dressing on the side or add right before serving.
You might also like my recipe for vegan beer battered cauliflower tacos.
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