Cauliflower Pasta Salad
This Cauliflower Pasta Salad is a healthy version of macaroni salad and is better tasting than any macaroni salad I have ever had! It uses roasted cauliflower and chickpea pasta in a creamy cashew mayo with fresh dill, capers, red onion, and celery all blended together.
The roasted cauliflower really adds a nice flavor. I don’t like to use a lot of oil when roasting veggies. In this recipe I only used a teaspoon of olive oil. Be sure to chop your cauliflower florets well to keep it in line with the size of the chickpea noodles. This way, everything is evenly distributed with each bite.
I love using chickpea noodle pasta. Chickpea noodles are typically made from chickpea flour or a blend of chickpea flour and other gluten-free flours. Chickpeas are a good source of plant-based protein, fiber, and various vitamins and minerals, including iron, folate, and magnesium. Regular pasta, on the other hand, is mainly made from refined wheat flour, which lacks the same nutritional content. This is my favorite go-to chickpea pasta Chickpea Pasta Macaroni Noodles.
A Plant Based Version
When I threw my daughter a confirmation party a few years ago, I served this Cauliflower Pasta Salad. I was hesitant because it is technically “vegan” and I was unsure as to how it would be received since I was pretty sure I would be the only vegan attending this party. To my surprise, people LOVED it! You would never guess that the creamy base is not mayo. Using plant based, whole food ingredients is what makes this salad so special. The cashew mayo is creamy and the dijon mustard gives it that perfect acidity. I love using capers in this recipe. They offer a lemony tang with a floral tartness. If you aren’t sure on the capers try them! You may surprise yourself. If you are still unsure, use dill pickles in place of the capers. It will still be delicious.
I have so much fresh dill in my garden this year that I will be making this macaroni salad again for our Fourth of July celebration. If you are going to serve it at a party, I would suggest doubling the recipe. I do hope you and your guests enjoy it. Drop me a note and let me know how you liked it!
~Lora
Cauliflower Pasta Salad
Equipment
- 1 high speed blender
- 2 large bowl
- chopping knife
- baking sheet
Ingredients
For The Cashew Mayo
- 1 cup raw cashews soaked*
- ¼ teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- ½ teaspoon nutritional yeast
- ¼ teaspoon salt
- 2-6 Tbsp water
For The Pasta Salad
- 6 cups cauliflower florets chopped small
- 1 teaspoon olive oil
- 1½ teaspoons seasoned salt
- 1½ cups dried chickpea pasta
- 1 cup diced celery
- ½-¾ cup cashew mayo (see recipe above)
- 3 Tbsp dijon mustard
- ½ cup capers or chopped dill pickles
- ¼ cup diced red onion
- 2 Tbsp rice vinegar
- 3 Tbsp agave nectar
- ¼ cup fresh dill chopped
- ½ teaspoon black pepper
Instructions
For The Cashew Mayo
- Place all of the ingredients in a high speed blender cup and blend until smooth. This may take a few minutes of blending. Stop periodically and scrape down sides. Add water 1 Tbsp at a time until a "mayo" consistency is reached. Set aside.
For The Pasta Salad
- Chop cauliflower florets and place in a large bowl with 1 teaspoon olive oil and 1½ teaspoons seasoned salt. Stir until florets are well coated.
- Evenly spread florets on a parchment lined baking sheet and roast in the oven at 400℉ for 25 minutes. Cauliflower should be tender but still have a slight "bite" to it. Allow to cool.
- Meanwhile, boil the pasta according to package directions. Rnse with cold water and drain.
- In a large bowl, gently stir together the celery, onion, cauliflower, and pasta.
- Add the capers, (or pickles) rice vinegar, agave, and dijon mustard and gently mix.
- Pour over the cashew mayo and mix well
- Stir in the fresh dill and black pepper.
- Refrigerate at least 30 minutes before serving.
Notes
Nutrition
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