WWW.FREI-STYLE.COMCaesar salad with chickpeas and crispy cauliflower
Ingredients
Chickpeas
- 1 glass chickpeas (ca. 350 gr/ 12 oz.)
- 1 Tbsp olive oil or sesame oil
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp tumeric
Cauliflower
- 1 head Cauliflower
- 5 Tbsp soy flour alternatively chickpeas flour
- 8-10 Tbsp plant-based milk
- 1 tsp salt
- 2 Tbsp soy or tamari sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp Tahini
- 100 gr (3.5 oz.) cornflakes unsweetened
- 2 Tbsp sesame seeds
Dressing
- 4 Tbsp plant-based yogurt e.g. coconut
- 1 Tbsp vegan mayonnaise
- 1 piece vegan parmesan (ca. 5 cm / 2“ (e.g. from Violife))
- Juice 1/2 lemon
- 1 tsp mustard
- 3 Tbsp olive oil
- 5-7 capers (depending on their size)
- 1 Tbsp caper brine or vinegar
- 1 garlic clove
- 1 Tbsp vegan worcestersauce
- 1/4-1/2 tsp salt
- pinch sugar & pepper
Salad
- 1 large head romain lettuce
- 1 piece vegan parmesan
- 1 small cucumber
Instructions
Chickpeas
- 1.Drain the chickpeas and mix them well with all other ingredients
- 2.Spread them on a baking paper and bake for 15 minutes at 180-200°C (356-392°F)
Cauliflower
- 1.Wash the cauliflower and divide it into florets
- 2.Mix the ingredients for the breading (everything but cornflakes and sesame seeds)
- 3.Smash the cornflakes and mix them with the sesame seeds
- 4.Coat the cauliflower florets first in the breading and then in the cornflakes
- 5.Place them on a baking paper and bake them crispy for 30-40 minutes at 180-200°C (356-392°F), turn them around after halftime
Dressing
- 1.Add all ingredients into a mixer and mix them into a creamy dressing
Salad
- 1.Wash the salad and cut it into pieces
- 2.Grind or slice the parmesan
- 3.Cut the cucumber into slices
- 4.Place the salad and the cucumber into a large bowl, mix them with the dressing and cover them with the chickpeas, cauliflower and parmesan
Notes
Tip from my kitchen: prep the components separately – the dressing, roasted chickpeas and breaded cauliflower all keep well and store covered for 1–2 days in the fridge. Only toss everything with the romaine right before serving so the chickpeas and cauliflower stay crisp. Instead of the garlic clove you can stir a little garlic powder into the dressing for a milder result, and a few tablespoons of nutritional yeast stand in nicely if you have no vegan parmesan.
Nutrition per serving: 590 kcal