Roasted Cabbage & Cauliflower Salad With Nut Butter Dressing


Note: this makes a huge quantity – good for a family (or an army) or to scoop out of for the week!

  • 1 head cauliflower, cut into small florets
  • 1 head of cabbage, thinly sliced
  • 1/4 cup coconut oil
  • 1 tsp sea salt & black pepper
  • 1 (15oz) can chickpeas – or 2 cups of homemade beans, warmed
  • 1/4 cup green onions sliced (optional)
  • 2-3 tbsp sesame seeds


  • 1/3 cup smooth nut/seed butter (almond, cashew, etc)
  • 2 Tbsp brown rice vinegar
  • 1 clove garlic, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1/3 cup cup hot water


  1. Preheat oven to 400 degrees.
  2. Toss cauliflower & cabbage in melted coconut oil, salt & pepper and roast for 30 mins (flipping every 8-10mins) or until browned.
  3. Mix Dressing ingredients. You can add more water to thin if needed.
  4. Once cauliflower and cabbage are done, let cool for a few minutes then mix cauliflower, cabbage and chickpeas together.
  5. Add more salt and pepper as needed. Toss in green onion and sesame seeds

Other Lunch Recipes