Roasted Broccoli Caesar Salad (Vegan)
Roasted broccoli with a creamy vegan Caesar dressing, golden garlic breadcrumbs and vegan Parmesan. Dress just before serving to keep the topping crisp.
Servings 4 side servings
Calories 230kcal
Equipment
- Large rimmed baking sheet
- Small skillet
- Mixing bowl and whisk
Ingredients
Roasted broccoli
- 1 lb broccoli florets about 5 cups; cut into similar-sized pieces
- 1 tbsp olive oil
- ¼ tsp fine salt
- ¼ tsp black pepper
Garlic breadcrumbs
- ½ cup panko breadcrumbs check that they are vegan
- 1 tbsp olive oil
- 1 small clove garlic finely minced
- ½ tsp dried oregano
- ¼ tsp chili flakes optional
Vegan Caesar dressing
- ¼ cup vegan mayonnaise
- 2 tbsp finely grated vegan Parmesan
- 1 tbsp lemon juice plus more to taste
- 1 tsp Dijon mustard
- 1 tsp vegan Worcestershire sauce regular Worcestershire often contains anchovies
- 1 small clove garlic finely grated
- 1 tbsp water plus more as needed
- black pepper to taste
To finish
- 2 tbsp finely grated vegan Parmesan
Instructions
- Roast the broccoli: Heat the oven to 425°F (220°C). Pat the broccoli dry, toss with the olive oil, salt and pepper, and spread out on a large baking sheet. Roast for 20–25 minutes, turning once, until the tips are browned and the stems are fork-tender. Start checking at 15 minutes if your florets are small. Let cool for 5 minutes so the broccoli is warm rather than steaming hot.
- Mix the dressing: While the broccoli roasts, whisk the vegan mayonnaise, Parmesan, lemon juice, Dijon, vegan Worcestershire and grated garlic together. Stir in the water, then add more a teaspoon at a time until the dressing pours easily. Taste and adjust with black pepper and a little extra lemon juice if needed.
- Toast the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. Add the minced garlic and stir for about 20 seconds, then add the panko, oregano and optional chili flakes. Cook for 3–5 minutes, stirring often, until golden. Transfer to a plate immediately so the crumbs do not keep browning in the hot pan.
- Dress and serve: Toss the warm broccoli with about three-quarters of the dressing, adding the rest to taste. Scatter the garlic breadcrumbs and remaining vegan Parmesan over the top just before serving.
Notes
Best texture: Dry the broccoli thoroughly, leave space on the tray and add the breadcrumbs only just before serving.
Make ahead: Refrigerate the broccoli and dressing separately for up to 3 days. Cool and refrigerate the garlic crumbs separately, then briefly retoast them before serving.
Nutrition: Calories are an estimate for one of four side servings, including all the dressing and toppings. Brands and the amount of dressing used will change the result.
Nutrition
Calories: 230kcal