Vegan Cauliflower Taco Salad with Chipotle Ranch
This Vegan Cauliflower Taco Salad is a filling dinner salad made with wholesome, plant-based ingredients and a creamy Chipotle Ranch dressing. It's crisp, hearty, and piled high with seasoned cauliflower-lentil taco "meat," cilantro-lime rice, and colorful veggies—Vegan, dairy-free, nut-free, egg-free, gluten-free, and oil-free adaptable, and perfect for weeknight dinners and meal prep.
Equipment
- 1 Skillet Use code: "NATURALVEGAN" for a discount
Ingredients
For the Cauliflower
- 1 head cauliflower cut into bite-sized florets
- 1½ cups red lentils cooked
- 1 packet taco seasoning
- 1 tablespoon avocado oil omit for oil-free
For the Cilantro Lime Rice
- 2 cups jasmine rice cooked
- 1 lime juiced
- ½ teaspoon sea salt
- ¼ cup fresh cilantro chopped
For the Salad
- 2 heads romaine lettuce chopped
- 1 cup fire-roasted corn
- 1 avocado diced
- ¼ red onion thinly sliced
- 1 cup cherry tomatoes halved
- ¼ cup microgreens
For the Chipotle Ranch Dressing
- ⅓ cup unsweetened coconut yogurt
- ½ cup vegan mayonnaise I like an avocado oil-based mayo
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ½ teaspoon chipotle powder
- ½ teaspoon seasoned salt such as Lawry's
- 1 tablespoon chipotle hot sauce or more to taste
- ½ tablespoon fresh chives chopped
Instructions
Cook the Cauliflower
- Heat a large skillet over medium heat and add the avocado oil (if using).
- Add the cauliflower florets, cooked red lentils, taco seasoning, and ½ cup water. Stir well to coat everything evenly.
- Cover the skillet and cook for 10–12 minutes, stirring occasionally, until the cauliflower is fork-tender and most of the water has evaporated.
- Remove the lid and continue cooking for 3–5 minutes, stirring occasionally, until any remaining liquid has cooked off and the cauliflower begins to lightly brown.
Prepare the Cilantro Lime Rice
- In a medium bowl, combine the cooked jasmine rice, lime juice, sea salt, and chopped cilantro.
- Stir until well combined and set aside.
Make the Chipotle Ranch
- In a small bowl, whisk together the coconut yogurt, vegan mayonnaise, garlic powder, smoked paprika, dried dill, dried parsley, chipotle powder, seasoned salt, chipotle hot sauce, and fresh chives until smooth and creamy.
- Taste and adjust the seasoning or hot sauce as desired. Refrigerate until ready to serve.
Assemble the Salad
- Divide the chopped romaine between serving bowls.
- Top with the cilantro lime rice, taco cauliflower and lentil mixture, fire-roasted corn, avocado, red onion, cherry tomatoes, and microgreens.
- Drizzle generously with the chipotle ranch dressing, toss if desired, and enjoy immediately.
Tried this recipe?Let us know how it was!