Gluten Free Spicy Cauliflower Salad Recipe

by Carol Kicinski on August 14, 2013

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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 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?

Gluten Free Spicy-Cauliflower-Salad

Gluten Free Spicy Cauliflower Salad Recipe


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
? 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 (or more) Sriracha or other chili garlic sauce
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.


A gluten free recipe that serves 6.

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Categories:    Salads & Dressings, Sides

{ 16 comments… read them below or add one }

Esther August 15, 2013 at 10:10 am

it is my understanding that rice vinegar has wheat in it. Am I wrong?


Lucy August 15, 2013 at 12:38 pm

I got to say I love cauliflower. Anything with it in a dish, I just love. This salad recipe looks amazing! I can’t wait to try it out! Mmmm! My family and I all love cooking and this would great to add in out recipes cook book.


Alisa @ Go Dairy Free August 16, 2013 at 12:14 pm

Wow Carol, this looks amazing! I love cauliflower but rarely get this elaborate with it. Must try!


CarolKicinski August 25, 2013 at 9:06 pm

Thanks Alisa. It looks (and tastes) more elaborate than it is :)


maggiesavage August 16, 2013 at 3:11 pm

Can’t wait to make this recipe Carol! Sounds amazing. I need to find some Srirachia sauce – I wonder if I can get it in Canada. I’ve heard so much about it.


CarolKicinski August 25, 2013 at 9:05 pm

Thanks Maggie – do you have Asian markets where you live? Thats where I get mine. If you can’t find it, any chili garlic paste will work.


Alan August 16, 2013 at 8:49 pm

Loooks delicious, I got to say! Mmm! Definitely a great side dish.


CarolKicinski August 25, 2013 at 9:04 pm

Thank you Alan, enjoy!


Kelly August 17, 2013 at 9:41 am

Thank you for this recipe! I am now addicted to it as well, and it is sure to become a staple in my house. Thanks again xx


CarolKicinski August 25, 2013 at 9:04 pm

My pleasure Kelly. I love it when something as good for you as cauliflower can be addictive :)


Erin @ August 19, 2013 at 5:14 pm

Roasted cauliflower rocks! It is amazing in warm quinoa salads too.


CarolKicinski August 25, 2013 at 8:58 pm

I could not agree with you more Erin! Thanks for stopping by.


CarolKicinski August 25, 2013 at 9:07 pm

Thank you Lucy, enjoy!


CarolKicinski August 25, 2013 at 9:13 pm

Always check the label but I know that Marukan and Nakano brands are gluten free.


Lyn Ashby September 9, 2013 at 8:13 am

Looking at this recipe I have to say it has a lot of ingredients but they aren’t very complicated. Most of them are exactly what you said ‘kitchen staples’ and they’re all very healthy too. I also love that you’ve made this dish available for so many people without gluten, dairy or nuts. This works for a lot of people with allergies and many that are on specific diets too. Can’t wait to try this out for myself sometime soon.


CarolKicinski September 10, 2013 at 2:11 pm

Thanks Lyn. Yes, it seems like a lot of ingredients at first but it really is a simple recipe. Enjoy!


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