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Almond Cauliflower Broccoli Salad

Edward Daniel02.8K views

A light and nourishing Almond Cauliflower Broccoli Salad, made with grated cauliflower and broccoli tossed in a creamy tahini dressing and topped with toasted almond slivers. This versatile salad is perfect for a quick and satisfying lunch, a refreshing road trip snack, or a delightful side dish to accompany roasted vegetables. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Creamy nutty tahini with shredded earthy sweet cauliflower and broccoli; Almond Cauliflower Broccoli Salad.

Dive into a symphony of fresh flavours that’ll leave you craving more. And, relax.

This dish will topple your beliefs that vegan food can’t be super satisfying and filling.

When to make:

Make this:

  • When you’re planning a road trip and need a light, refreshing salad to satisfy your hunger pangs
  • When you’re looking for the perfect accompaniment to spiced, herbed roasted vegetables for a delightful lunch
  • When you’re trying to sneak more veggies into your family’s diet, and the creamy tahini dressing helps mask the flavours
What inspired me:

I was inspired to create this Almond Cauliflower Broccoli Salad when hosting a birthday party and needing a quick, easy, and refreshing dish to serve. I realised that by grating the cauliflower and broccoli, their subtle flavours could be perfectly complemented by the creamy tahini dressing, making it a palatable and satisfying option.

Recipe Highlights:
  • Vegan: This dish is entirely plant-based, making it a great option for those following a vegan lifestyle
  • Light and Refreshing: The combination of grated cauliflower, broccoli, and the creamy tahini dressing creates a light and revitalising salad
  • Versatile: This salad can be enjoyed on its own, as a side dish, or as a topping for roasted vegetables, making it a versatile addition to any meal
  • Nutrient-Dense: Packed with the goodness of cauliflower, broccoli, and tahini, this salad is a nutritious and satisfying option
What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

#
Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g firm organic tofu
  • 100ml almond milk
  • ½ tsp rock salt
  • 2tsp tahini
  • 1 spearhead of broccoli
  • 1 spearhead of cauliflower
  • 25g blanched almonds

Instructions

  1. Place the tofu, almond milk, rock salt and tahini in a blender and whizz until smooth. Leave to one side.
  2. Grate the broccoli and cauliflower in a large bowl. Be careful not to grate the hard part of the stem.
  3. Add the tofu tahini sauce to the broccoli and cauliflower and combine well. Transfer to a serving bowl.
  4. When ready to serve, garnish the salad with blanched almonds.

 

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