Salads don’t always have to be healthy. This vegan cobb salad combines some fresh veggies with our delicious popcorn cauliflower with coconut bacon, avocado, and ranch dressing.
I’ve seen healthy cobb salads full of fresh vegetables but in the south cobb salads are just an excuse to eat fried chicken, bacon, and ranch. This cobb salad is a happy medium. None of the saturated fat or cholesterol from the meat and dairy but all the fried salty goodness.
This vegan cobb salad is a great crowd pleaser. If you find yourself stuck bring the salad to your next event bring this salad.
Fried crispy cauliflower bites are the star of this salad. If you don’t have a good recipe for coconut bacon just toss some coconut chips in liquid smoke, smoked paprika, soy sauce, and maple syrup. Bake at 300 degrees Fahrenheit until brown and crispy.
Looking for something a little lighter? try baking the cauliflower, substitute vegan yogurt in your favorite ranch dressing recipe, add in as many veggies as you like. Sometimes it’s all about balance.
The fried cauliflower does not keep well. You can prep the salad ahead of time but fry the cauliflower right before serving.
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 1 recipe popcorn cauliflower
- 2 vine ripened tomatoes
- 1 avocado
- 2 carrots, grated
- vegan ranch dressing
- Wash and prep the lettuce, tomatoes, carrots and cauliflower bites. I like to dice the tomatoes and grate the carrots but feel free to play with the shapes of the veggies, Fry the cauliflower bites.
- Place the lettuce in a bowl and then layer on the toppings and service with ranch dressing. If you want to prep the salad ahead of time, you can combine everything ahead of time except the fried cauliflower and ranch dressing. Fry the cauliflower right before serving.