Plant-Based Broccoli Caesar Salad
A feel-good salad that makes you crave roasted broccoli (shocking I know). I underestimate how delicious and filling broccoli can be. The creamy caesar dressing poured over the florets paired with the tasty crunch from the roasted pine nuts and bread crumbs gives a mouthwatering feeling with every bite.
Plant-Based Broccoli Caesar Salad
Ingredients
- 1 head of broccoli large
- 4 slices gluten free bread cubed
- 4 tbsp olive oil
- 3 tbsp dukkah seasoning
- 2 tbsp garlic powder
- salt & pepper to taste
- 2 tbsp red pepper flakes
- 1/2 can chickpeas roast in oven for 20 minutes on 425F with olive oil & paprika
- 4 tbsp pine nuts
- 2 tbsp vegan parmesan
Caesar Dressing
- 2 tbsp olive oil
- 1/3 cup non-dairy yogurt
- 2 tbsp dijon mustard
- 3 cloves garlic minced
- 1/2 lemon juiced
- 4 tbsp vegan parmesan
- salt & pepper to taste
Instructions
- Preheat the oven to 375F. Slice gf bread into cubes, lay on a baking sheet, and coat with olive oil, dukkah seasoning, salt and pepper. Place in oven for 15 minutes or until gold & crispy.
- Chop broccoli head into florets. Lay florets on a baking sheet, coat with olive oil, garlic powder, red pepper flakes, salt and pepper. Place alongside bread crumbs in oven for 15 minutes.
- While broccoli and bread crumbs are cooking, add all caesar dressing ingredients to a bowl and whisk to combine. Taste as you go to see if seasoning needs to be adjusted. Set aside once done.
- When broccoli and bread crumbs are done, let cool. While they are cooling, add pine nuts to one of the baking sheets and toast in the oven for 5-8 minutes.
- In a large mixing bowl, add broccoli florets, chickpeas (I like to roast mine before), toasted pine nuts, bread crumbs, and vegan parmesan. Drizzle the caesar dressing over the mixture then stir to combine. Ready to serve!
