Gluten Free Spicy Cauliflower Salad Recipe
Usually when I say that a recipe is positively addictive it contains something like chocolate or whipped cream in it. I honestly do not think I have ever used “addictive” and “cauliflower” in the same sentence before. Until now that is.
I threw this Gluten Free Spicy Cauliflower Salad recipe together with a head of cauliflower and some pantry staples and all I can say is “WOW!” I couldn’t stop eating it, it was …yep you guessed it…addictive!
I simply roasted some cauliflower with red onions and garbanzo beans, made a Thai inspired dressing that is a little sweet, a little spicy, a little sour, and a little salty, and tossed it all together with a handful of fresh cilantro.
I call this recipe a salad. It could also be a side dish or a vegan main dish. It is simple to prepare, holds up and transports well which makes it great for taking to your next pot luck. It is also very allergy friendly – it is of course gluten free but also free of dairy, eggs, and nuts (thanks to Sunbutter!) and you could easily make it soy and refined sugar free with a couple substitutions.
My latest addiction involves cauliflower – who would have thunk it?
- 1 head cauliflower broken into even sized florets
- 1 red onion cut into wedges
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup Sunbutter
- ½ cup water
- 1 tablespoon gluten free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown or coconut palm sugar
- 1 garlic clove grated
- 1 1 inch by 1 inch piece of fresh ginger, peeled and grated or minced
- 1 teaspoon Sriracha or other chili garlic sauce or more
- ½ cup cilantro leaves coarsely hopped
Preheat oven to 400 degrees.
Place the cauliflower florets, red onion, and garbanzo beans on a baking sheet and drizzle with the olive oil, salt, and pepper. Toss everything together well to coat. Roast for 30 minutes or until the cauliflower is fork tender.
While the vegetables are roasting combine the Sunbutter, water, soy sauce, vinegar, sugar, garlic, ginger, and Sriracha in a small sauce pan over medium heat. Cook the sauce, stirring, until the Sunbutter is melted, about 2 minutes.
Place the vegetables in a serving bowl, pour the sauce over and toss to coat. Add the cilantro and stir to combine.
Can be served warm, at room temperature, or cold.
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