Veggie Caesar salad with Yogurt Dressing, Crunchy Chickpeas, Roasted Cauliflower with Steak Seasoning & Roasted Fennel (With Vegan Dressing Variation)

I made this about two weeks ago and posted it on my Instagram stories. And since you guys asked for the recipe, here it finally is. I love this salad because of the variety of flavours and textures. I made two dressings for it. One is a more traditional Caesar dressing but with yogurt. And the other dressing is vegan with soy yogurt, nutritional yeast and capers. I seasoned the cauliflower with steak seasoning but you can season it with the spices that you like. And I love the crispy chickpeas, we couldn’t stop snacking on them. You can make the dressing & roasted vegetables in advance. But the crispy chickpeas are best fried just before serving.

This recipe serves 3-4.

Ingredients:

4 romaine hearts, chopped

For the Yogurt Caesar Dressing:

½ cup of natural yogurt

6 anchovy fillets, minced

1 tablespoon of the oil from the anchovies

1 tablespoon of mustard

Juice of 1 lime

1/3 cup of grated parmesan cheese

¼ cup of olive oil

1 teaspoon of honey

For the Vegan dressing:

½ cup of natural soy yogurt

1 clove of garlic, minced

1 tablespoon of mustard

1 tablespoon of capers

1 ½ tablespoon of nutritional yeast

Juice of half a lime

¼ cup of olive oil

1 tablespoon of agave syrup

For the roasted fennel:

1 big fennel bulb, thinly sliced

About 2 tablespoons of olive oil

A pinch of celery salt or sea salt

For the roasted cauliflower:

1 medium cauliflower, sliced into steaks or chunks

Olive oil

Steak seasoning of your choice or mix your own spices (a mix of black pepper, red pepper, garlic powder, onion powder, paprika powder)

For the crispy chickpeas:

1 can of chickpeas, about 265 grs (net weight)

½ cup of flour

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of cayenne (optional)

¼ cup of vegetable oil

To make the roasted fennel:

Preheat your oven to 200C/390F.

Thinly slice the fennel and place it in a baking sheet lined with parchment paper. Drizzle it with some olive oil and sprinkle with some celery salt (or sea salt).

Roast it for 25- 30 minutes till the edges are golden.

To make the roasted cauliflower:

I sliced the cauliflower into steaks just for presentation purposes but you can also just chop it up into small pieces. I used McCormick’s Grill mates Montreal steak seasoning that we bought in the US. You can use any steak seasoning or spices that you like. Or make your own. I’ve listed the ingredients of the seasoning above. 

Add some olive oil to a large pan over medium heat. Add the cauliflower and sprinkle some of the seasoning. Roast for about 7 minutes depending on the size that you sliced/chopped the cauliflower. I like it a bit charred and to still have some bite.

To make the crispy chickpeas:

Rinse your canned chickpeas under cold water. Then pat them dry with paper towels. In a bowl, mix the flour with the onion powder, garlic powder, celery salt & cayenne.

Place the dried chickpeas in the seasoned flour and mix them through. Then pour the chickpeas into a fine mesh sieve. Shake it to remove the excess flour.

Add ¼ cup of vegetable oil to a large pan over medium heat. They don’t need to be deep fried, but it is good to have a thin layer of oil in the pan to get them crispy. Once the oil is hot, fry the chickpeas for about 7-8 minutes untill they get golden.

Transfer the crunchy chickpeas to a bowl lined with parchment paper. Taste for salt and add it if needed.

To serve, mix the romaine with the dressing. Serve with the roasted fennel, cauliflower and chickpeas. Enjoy!

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