BBQ Cauliflower Corn Salad with Smoky Ranch Dressing

Smoky, tangy, and packed with texture — this one turns roasted cauliflower and sweet corn into a full, satisfying salad with a punch of BBQ flavor. The smoky non-dairy ranch dressing is a recipe in its own right; make extra, because you'll want it on everything.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

BBQ Cauliflower and Corn Salad (Serves 4)
  • 1½ tablespoons coconut oil
  • ½ head cauliflower cut into florets
  • 2 cups corn kernels fresh or thawed frozen
  • ½ cup BBQ sauce divided
  • 1 can black beans rinsed and drained
  • 3 cups shredded green cabbage
  • 2 medium carrots shredded
  • ⅓ cup chopped red onion
  • 1 cup cilantro leaves
  • Tortilla chips optional
Smoky Ranch Dressing (non-dairy)
  • 1 cup water
  • ¾ cup cashews soaked 2–3 hours and drained
  • ⅓ cup vegan mayo
  • 3 cloves garlic
  • 2 teaspoons raw apple cider vinegar
  • 1 teaspoon onion powder
  • 1½ teaspoons smoked paprika
  • Juice of 1 lime plus more to taste
  • Maple syrup to taste
  • Sea salt and freshly ground pepper

Equipment

  • Large skillet
  • Large mixing bowl
  • High-speed blender
  • Chef's knife
  • Cutting board

Method
 

  1. Heat oil in a pan, add cauliflower, season, and cook until tender, 7–10 minutes. Add corn and a splash of water; sauté 2–3 minutes more. Stir in ¼ cup of the BBQ sauce.
  2. Toss black beans with remaining BBQ sauce.
  3. Combine all salad ingredients, top with smoky ranch dressing, and toss.
  4. For the dressing: blend all ingredients in a high-speed blender until smooth. Makes about 1½ cups.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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