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This Roasted Broccoli Caesar Salad is a delicious vegan twist on the classic! Featuring crispy, golden roasted broccoli, creamy vegan Caesar dressing and homemade vegan Parmesan cheese made with cashews, nutritional yeast and vegan cheese, it’s packed with savoury flavour and plenty of crunch. Finished with crunchy croutons, this easy, baking sheet roasted broccoli salad makes a delicious light lunch, satisfying dinner or flavourful side dish.

Why You’ll Love This Roasted Broccoli Caesar Salad recipe

• A delicious vegan twist: All the classic Caesar flavours you love, made completely plant-based with a creamy vegan dressing and homemade vegan Parmesan.
• Crispy, golden broccoli: Roasting the broccoli brings out its natural sweetness and creates deliciously crispy edges.
• Homemade vegan Parmesan: A combination of cashews, nutritional yeast creates a wonderfully savoury, cheesy topping.
• Packed with flavor and texture: Creamy dressing, crunchy croutons, crispy broccoli and cheesy Parmesan make every bite delicious.
• Easy to make: Simple ingredients and minimal preparation make this a fuss-free salad.
• Perfect for any occasion: Enjoy it as a light lunch, a satisfying dinner or a delicious side dish.

Ingredients for Roasted Broccoli Caesar Salad

• Broccoli: 2 fresh heads of broccoli, cut into bite-sized florets, ready to roast until golden and crispy around the edges.
• Olive oil: For drizzling over the broccoli before roasting and adding to the Caesar dressing for a lovely richness.
• Salt and black pepper: Essential seasonings to bring out the natural flavour of the roasted broccoli.
• Vegan mayonnaise: The creamy base of the Caesar dressing, giving it that rich, smooth texture.
• Garlic: Freshly grated garlic adds a delicious savoury kick and depth of flavour to the dressing.
• Olive oil: Adds a silky richness and helps create a beautifully balanced dressing.
• Soy sauce: Brings a savoury, salty umami flavour that gives the vegan Caesar dressing extra depth.
• Lemon juice: Fresh lemon juice adds a bright, zesty tang that balances the creamy dressing.
• Maple syrup: Just a touch of sweetness to balance the savoury and tangy ingredients.
• Dijon mustard: Adds a gentle sharpness and that classic tangy flavour we love in Caesar dressing.
• Cashews: The perfect base for homemade vegan Parmesan, adding a lovely nutty flavour and texture.
• Nutritional yeast: Gives the vegan Parmesan its delicious cheesy, savoury flavour.
• Croutons: Golden, crunchy croutons add the perfect finishing touch and a satisfying crunch to every bite.

Making the vegan caesar dressing…

This homemade vegan Caesar dressing is creamy, tangy, garlicky and packed with all those delicious savoury flavours you’d expect from a classic Caesar. It’s incredibly easy to make and comes together in just a few minutes. I also love using a little of the dressing to coat the broccoli before roasting, as it adds an extra layer of flavour and makes the salad even more delicious. The remaining dressing is saved for drizzling generously over the top just before serving!

To make it, combine all the dressing ingredients in a medium-sized bowl. Add the vegan mayonnaise, olive oil, freshly grated garlic, lemon juice, soy sauce, maple syrup and Dijon mustard. Whisk everything together until smooth, creamy and fully combined. Add a little salt to taste and give it one final mix. Have a taste and adjust the seasoning or lemon juice if needed. You want a lovely balance of creamy, tangy, savoury and slightly sweet flavours.

Once the dressing is ready, spoon a few tablespoons over the broccoli florets and toss well to make sure they’re lightly coated before roasting. Set the remaining dressing aside – you’ll drizzle this generously over the roasted broccoli when assembling the salad. Trust me, that extra drizzle makes all the difference!

Roasting the broccoli…

Start by cutting the broccoli into bite-sized florets. If you have any larger pieces, simply cut them in half so everything is roughly the same size and cooks evenly. Spread the broccoli out on a large baking tray lined with parchment paper, then drizzle over a few tablespoons of olive oil and some of your prepared vegan Caesar dressing. I love adding a little of the dressing at this stage because it allows all those delicious garlicky, savoury flavours to infuse into the broccoli as it roasts. Season generously with salt and freshly ground black pepper, then toss everything together until the florets are nicely coated.

Pop the tray into a preheated oven and roast for 15–20 minutes, checking on the broccoli every 10 minutes. Give everything a careful flip halfway through cooking to make sure the broccoli roasts evenly and doesn’t become too dark on one side. You’re looking for tender broccoli with beautifully golden, slightly crispy edges. Keep an eye on it towards the end, as cooking times can vary depending on the size of your florets. Once roasted, remove from the oven and let it cool slightly before assembling your salad.

The Final Touches

Now for the best part, bringing everything together! Add the cashews and nutritional yeast to a food processor and pulse a few times until you have a fine, crumbly, Parmesan-like texture. Be careful not to over-process, as you want a lovely crumb rather than a paste. This homemade vegan Parmesan adds the perfect cheesy, nutty and savoury finish to the salad.

Next, transfer the remaining vegan Caesar dressing into a small bowl, ready for serving. Arrange the warm, roasted broccoli on a serving plate or in a large bowl. Scatter over the crunchy croutons, generously sprinkle with your homemade vegan Parmesan and finish with a lovely drizzle of the remaining Caesar dressing. I like to be generous with the toppings so you get a little bit of everything in every bite! Serve straight away while the broccoli is still warm and the croutons are lovely and crunchy.

TIP: Serve with your favourite vegan protein for a healthyish dinner: roasted chickpeas, Sheet Pan Pecan Crusted Chik’n, Walnut Mushroom Wellington with Caramelized Onions etc.

Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing and croutons separate and add them just before serving.

Tried This Recipe?

And if you loved this vegan recipe, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡

If you try this Broccoli salad recipe, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.

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