Your whole food, plant-based life.

Vegan “Roasted” Cauliflower Salad with Orange Miso Dressing

The winner of the book, “How Not to Die” is Deb Davis! Congratulations!

Last week, we had a thunderstorm. That might not sound too exciting to most, but in the bay area, a real, honest to goodness thunderstorm (meaning one that lasts more than 2 lightening strikes) is a very rare thing. To have a rainstorm roll in, stay for over an hour and give us more than 15 bolts of lightening, thunder included was pure bliss. Even at 2 am.

We are high on top of a ridge which gives us a stunning view of the area around us. For this storm, it didn’t disappoint. I laid in bed, remembering the wonderful thunderstorms from my native Minnesota, feeling the power that nature holds. It is a good reminder that we are guests on this planet and Mother Nature really has the upper hand. A dose of respect is always a good thing.


"Roasted" Cauliflower Salad with Miso Orange Dressing. No Oil, Raw and Vegan! Yay!


With the skies turning grey, and the temperature dropping, my desire for cooked food increases. But I have this strange quirk. I don’t like warm, food for lunch. I want something hearty, just not warm. Warm means it’s time to put work away and relax for the night. I know…it’s a bit weird.

So I set out to create a raw food recipe for a hearty salad that would be make a good winter lunch. I had a head of cauliflower in the fridge that was going to go bad if I didn’t do something with it. I decided to send it to the dehydrator with a little soy sauce for marinade (you can use coconut aminos if you don’t use soy) and dehydrate it down a little. Have you ever had cauliflower that has spent some time in the dehydrator? Let me tell you, a little magic happens in there. The flavors concentrate, it sweetens up and becomes a little slice of heaven. You can, and I did caramelize some onions in the dehydrator, too. It takes the edge off of a pure raw onion, sweetens it up a bit and makes for a delicious addition to a recipe.

I actually threw the onions and the cauliflower in the dehydrator a couple of days before I ended up using them. That is the beauty of this recipe. They were just waiting in the refrigerator for me. Today was the day and as I pulled them out, I spotted some sweet peppers. They were sliced up and added. I used a bed of arugula and topped it off with an oil-free orange miso dressing. Just for fun I threw some coconut “bacon” on the top and the flavors really became happy campers.


What is Coconut Nectar

While Coconut Nectar is still a sweetener, it is full of nutrients unlike processed white sugar. Here are a few reasons why we like coconut nectar.

  1. You can find organic, raw, non-gmo coconut nectar.
  2. It’s a low glycemic sweetener (GI 35)
  3. It has an interesting, heartier taste. It does not taste like coconuts.
  4. It’s vegan.
  5. It is loaded with minerals, amino acids, and other nutrients.
  6. It is sucrose based which is easier to digest.
Share Via
Share on Pinterest
Share with your friends



  1. masala girl wrote on December 22, 2015

    i love roasted cauliflower & wow this sounds amazing!! i’ve thought about dehydrating it, but now i definitely will 🙂
    about how much dressing does the recipe make?

    • Susan wrote on December 29, 2015

      Hi, Masala Girl! It should make somewhere around 3/4 cup. Cheers!

  2. Peter wrote on December 21, 2015

    What a delicious recipe. I can’t wait to try it!


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>