Cauliflower Salad with Smoky, Creamy Tomato Dressing from OXO Chef in Residence Gregory Gourdet

Roasted cauliflower, garlic and onion get dressed in a creamy vegan cashew-based chipotle and tomato dressing in this delicious, plant-based recipe from OXO Chef in Residence Gregory Gourdet.

1 min read

OXO

Jan 05, 2023

CIR Gregory Vegetarian BlogImages Cauliflower R LargeImage

Owner of kann, a Haitian and Pacific Northwest restaurant in Portland, Chef Gregory Gourdet is passionate about creating a robust menu that vegetarians, vegans and meat eaters alike can truly enjoy.

This roasted cauliflower with smoky, creamy tomato dressing checks all the boxes for a flavorful plant-based dish that brings together texture, technique, seasonality and flavor to make a memorable dining experience for all to enjoy.

Cauliflower serves as the perfect blank canvas for a variety of spices and cultural flavors in this dish and many others. If you can’t get enough of this versatile vegetable, try making cauliflower rice, cauliflower pizza crust or this cauliflower kale salad.

CIR Gregory Vegetarian BlogImages Cauliflower

OXO tools you’ll need: Stainless steel mixing bowl, stainless steel measuring spoon set, chef’s squeeze bottle, stainless steel measuring cup, non-stick pro sheet pan, etched zester, citrus zester, y-peeler

Cauliflower Salad With Smoky, Creamy Tomato Dressing

Print Recipe

Serving for 4 - 6 people

Ingredients

For the Cauliflower:

1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets

15 large cloves garlic, chopped

1 small red onion, sliced thin

1/4 cup extra-virgin olive oil

2 teaspoons kosher salt

For the Dressing

1/2 cup raw cashews

1 small dried chipotle

1/2 cup packed, drained sun-dried tomatoes

2” piece ginger, peeled and sliced

2 juicy limes, whole

1/4 cup olive oil

To Garnish

large handful basil leaves, torn

large handful cilantro

large handful parsley

Directions:

Combine the cashews, chipotle and ½ cup warm water in a bowl. Let it sit for 1 hour to soften.

Preheat the oven to 450F. On a sheet tray, combine the cauliflower, onion, garlic, olive oil, and sprinkle on the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.

After the hour, add the cashew-chili mixture to a blender with the dried tomatoes and ginger. Zest the limes and add the zest to the blender, then squeeze in the juice of the limes. Blend on high speed until super smooth then drizzle in the olive oil.

When everything is ready, put the cauliflower in a big bowl and sauce with the dressing. Stir well to make sure all the cauliflower is coated. Add the herbs, give everything a final toss and transfer to a platter to serve. Serve warm or room temperature.