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.
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