Gluten Free Spicy Cauliflower Salad Recipe
Updated Jun 08, 2018, Published Aug 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 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?
Gluten Free Spicy Cauliflower Salad Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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it is my understanding that rice vinegar has wheat in it. Am I wrong?
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.
Wow Carol, this looks amazing! I love cauliflower but rarely get this elaborate with it. Must try!
Thanks Alisa. It looks (and tastes) more elaborate than it is :)
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.
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.
Loooks delicious, I got to say! Mmm! Definitely a great side dish.
Thank you Alan, enjoy!
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
My pleasure Kelly. I love it when something as good for you as cauliflower can be addictive :)
Roasted cauliflower rocks! It is amazing in warm quinoa salads too.
I could not agree with you more Erin! Thanks for stopping by.
Thank you Lucy, enjoy!
Always check the label but I know that Marukan and Nakano brands are gluten free.
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.
Thanks Lyn. Yes, it seems like a lot of ingredients at first but it really is a simple recipe. Enjoy!