Do you want to know what makes the creamiest marinades without having to use dairy or coconut? Whilst i’m a big fan of all things coconut sometimes a recipe calls for that creamy taste but without the coconut flavour. Plant based milks. I’ve been adding my favourite nut milks from Plenish to a lot of my marinades recently and oh boy, game changing moment in the kitchen! I used cashew milk, spices and a rich, peppery olive oil in the marinade for this Easy Vegan Roasted Cauliflower Salad with Chickpeas and Avocado.
Easy Vegan Lunch Recipe
I lavishly smothered the delicately spiced plant based marinade all over the naturally nutty cauliflower florets and roasted them in the oven until crisp and juicy. Quite possibly the easiest vegan lunch recipe there is but so worthy of a spot on your menu planner guys!
This easy vegan salad can be served warm or cold and is the perfect balance of plant based protein, healthy fats and yet relatively low carb, so a healthy less heavy alternative for lunch. It stores well in the fridge for a few days, in fact, it almost enhances the flavour, you just might need to replenish the watercress.
Why Do I use Plenish?
I often use Plenish nut milks because they are unsweetened and don’t contain any gums or thickeners, literally just nuts, water and salt. They’re also the tastiest i’ve tried, so incredibly creamy.
If you’re looking for a lower calorie, vegan alternative to coconut milk, I’d definitely recommend giving plant based milks in marinades and dressings a try. I used almond milk in the marinade for my Vegan Tofu Breakfast Scramble with Avocado and Kale and it’s become my new favourite way to start the day. It’s a blend of spices, coconut aminos, almond milk and nutritional yeast and ready in minutes.
Who else loves a dish that can be put together with minimal fuss and with maximum flavour? My Easy Vegan Roasted Cauliflower Salad with Chickpeas and Avocado is that, and then some!
I hope you enjoy it guys.
Easy Vegan Roasted Cauliflower, Chickpea and Avocado Salad
- 2 cauliflowers (1kg florets)
- 3 tsp curry powder (I like Waitrose)
- 2 tbsp fresh ginger (or 2 tsp ginger powder)
- 1/3 tsp paprika
- 3/4 - 1 tsp sea or Pink Himalayan Salt or to taste
- 1/3 tsp cracked black pepper
- 8 tbsp unsweetened cashew milk or almond milk (I like Plenish)
- 4 tbsp extra virgin olive oil (plus a little for drizzling if you like)
- 1 carton ready to eat chickpeas (380g)
- 2 large avocados
- 50 g watercress or rocket
- 30 g pine nuts or flaked almonds
- Preheat the oven to 400F / 200C / 180C fan.
- Drain and rinse the chickpeas.
- Prepare the marinade by mixing the spices, salt, pepper, cashew milk and olive oil in a little bowl.
- Place the cauliflower florets on a baking tray. Toss with the marinade and roast for 30 - 35 minutes. Add the chickpeas and roast for a further 10 minutes until golden.
- Meanwhile place the pine nuts or flaked almonds on a baking tray. Roast for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
- Allow for the cauliflower and chickpeas to cool slightly (so the watercress doesn’t wilt) and toss with the watercress, wedges of avocado and nuts. Option to serve as a warm salad if you prefer and drizzle with a little extra olive oil.