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Caesar Salad mit Kichererbsen und knusprigem Blumenkohl
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5 from 1 vote

Vegan Caesar salad with chickpeas and crispy cauliflower

A vegan and healthier alternative of the classic version.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad, Starter
Cuisine: American
Keyword: Blumenkohl, Caesar Salad, Cauliflower, healthy, Kichererbsen, Salad, Vegan
Servings: 4 portions
Author: Verena Frei

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

  • Drain the chickpeas and mix them well with all other ingredients
  • Spread them on a baking paper and bake for 15 minutes at 180-200°C (356-392°F)

Cauliflower 

  • Wash the cauliflower and divide it into florets
  • Mix the ingredients for the breading (everything but cornflakes and sesame seeds)
  • Smash the cornflakes and mix them with the sesame seeds
  • Coat the cauliflower florets first in the breading and then in the cornflakes
  • 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

  • Add all ingredients into a mixer and mix them into a creamy dressing

Salad

  • Wash the salad and cut it into pieces
  • Grind or slice the parmesan
  • Cut the cucumber into slices
  • 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

  • Instead of the garlic clove you can also use garlic powder for the dressing, in order to make it less intense