This recipe uses the same vegan sunflower caesar dressing from this caesar salad recipe to coat charred broccoli and cauliflower. Fresh celery adds a delicious, refreshing crunch and beans are thrown in there for a creamy bite and some plant protein. This can be a light meal or made heartier served over farro or quinoa and topped with a fried egg (and cheese!).
Ingredient Highlight
Broccoli! This mighty cruciferous veggie is packed full of nutrients like vitamin K, vitamin C, folate, fiber, iron and calcium. It’s also loaded with antioxidant compounds like sulforaphane, kaempferol, and quercetin. Plus, it’s large tree-like flowery heads absorb sauces extremely well, making it one of my favorite veggies for things like stir-fry’s and anything with a sauce or dressing!
Servings 4 People
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 1 large head broccoli, cut into florets (about 3 cups)
- 1 small head cauliflower, cut into florets (about 3 cups)(or sub more broccoli)
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 (15 oz) can gigante or cannellini beans, drained and rinsed (about 1 ½ cups)
- 4-5 stalks celery, thinly sliced (1 ½- 2 cups)
- Black pepper
For the caesar dressing:
- ½ cup sunflower seeds, soaked overnight*
- ¾ cup water
- 3 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 ½ tsp fish sauce or Worcestershire sauce**
- 1 clove garlic
- ¼ cup olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- *If you’re like me and forget to plan ahead, simmer the sunflower seeds in water for about 8 minutes to soften them.
- **To make vegan, use soy sauce or tamari instead of fish sauce..
- Note: we’re roasting at a very high temp to get a nice char. I that’s too hot for you, just bake at 450F. Cruciferous veggies like broccoli are best (in my opinion) when they’re slightly burnt and crispy. We all have different ovens, so just keep an eye!
Instructions
- Preheat oven to 500F or 475F convection. Line two baking sheets with parchment. Divide broccoli and cauliflower between the baking sheets. Toss each with 1 tablespoon olive oil, making sure each floret is coated (use your hands to rub the oil into the florets). Bake for 10 minutes, or until nicely charred. If you want some extra char (highly recommend), hit it under the broiler for a minute or two. Remove from oven and sprinkle each sheet pan with ½ teaspoon salt and toss to coat.
- Meanwhile, add all dressing ingredients to a high-speed blender and blend until totally smooth, about 1 minute. If too thick, add in water, 1 tablespoon at a time. You want it to be thick, but still “pour-able”. Taste and add more salt, if needed.
- In a large bowl, add broccoli, cauliflower, beans, and celery. Pour 1 cup of dressing over top and toss to coat. Serve topped with a drizzle more of dressing (optional) and plenty of black pepper.
Items you can prep ahead (optional)
- Prep 3 cups broccoli florets
- Prep 3 cups cauliflower florets
- Roast broccoli and cauliflower
- Thinly slice 1 ½-2 cups celery
- Soak sunflower seeds (or quick method)
- Make sunflower caesar dressing
Substitutions:
- Substitute thinly sliced fennel or other raw crunchy veg for the celery.
- This salad would work for any roasted vegetable!
- Skip the beans and enjoy it as a delicious side to pasta or meat.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days
Leftovers + Repurposing:
- Like most salads, this tastes best closer to room temperature. Pop it in the microwave for a few seconds to take the chill off. You could also eat it chilled right out of the fridge.
- Top with a fried egg. SO good!
- Make it a bowl: use a grain base, top with the salad, a fried egg, pickled onions, and some cheese!
leave your comments!