Ingredients
Units
Scale
- 2 heads of broccoli, cut into florets
- 3 tbsp olive oil
- salt and black pepper
- 3/4 cup vegan mayo
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp soy sauce
- 3-4 garlic cloves, grated
- 2 tbsp lemon juice
- 1/2 - 1 cup store bought croutons
- 1/4 cup cashews
- 1 tbsp nutrional yeast
Instructions
- Make the Caesar dressing: In a bowl, whisk together the vegan mayonnaise, 1 tbsp olive oil, grated garlic, lemon juice, soy sauce, maple syrup and Dijon mustard until smooth and creamy. Season with salt to taste. Spoon a few tablespoons over the broccoli and reserve the rest for serving.
- Prepare the broccoli: Cut the broccoli into bite-sized florets, halving any larger pieces. Place on a baking sheet and drizzle with 2 tbsp olive oil and a 3 tbsp of the Caesar dressing. Season with salt and black pepper, then toss until evenly coated.
- Roast the broccoli: Roast at 230°C (450°F) for 15–25 minutes, checking every 10 minutes. Carefully flip the florets halfway through so they cook evenly and become golden and crispy around the edges.
- Make the vegan Parmesan: Add the cashews and nutritional yeast to a food processor and pulse until finely ground and crumbly. Be careful not to over-process.
- Assemble the salad: Arrange the roasted broccoli on a serving plate. Top with crunchy croutons, sprinkle generously with homemade vegan Parmesan and drizzle over the remaining Caesar dressing.
- Serve: Enjoy straight away while the broccoli is warm and the croutons are crunchy!