Roasted Broccoli Caesar Salad with Vegan Dressing
This roasted broccoli Caesar salad is so delicious, you’ll want to eat the whole bowl! Crispy-edged broccoli and white beans are tossed in a rich, garlicky vegan Caesar salad dressing. It’s full of flavor with buttery croutons in every bite. Easy to make and perfect as a side or main dish!
🤌🏼 What Makes This Roasted Broccoli Caesar Salad SO Good
My favorite part of reading The New York Times The Morning is the “Recipe of the Day”, which is worth scrolling to the end for. Their Broccoli Caesar Salad immediately grabbed my attention, and I knew I had to make a vegan version to share with you!
It’s based on a traditional Caesar salad but with roasted broccoli in place of romaine lettuce and a dang delicious vegan dressing. We add white beans for creamy heartiness and buttery sourdough croutons that you will not be able to stop eating.
The success of Caesar salad, as you know, all comes down to a good dressing with plenty of umami. We can do that! Capers step in beautifully for anchovy paste. Rich olive oil, lemon juice, and generous amounts of garlic coat the broccoli florets in a tangy bliss. Served at room temperature, it’s easily a main dish with no raw egg yolk to worry about!
🔖 Ingredients You’ll Need (And Easy Swaps)
You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post.
🥦 Broccoli- The main ingredient. Look for dark green heads with tight florets and no yellowing. Regular broccoli works better than broccolini in this recipe.
🤍🫘 White beans- Adds creamy contrast and protein. Canned is just fine. Choose cannellini or great northern.
🥖 Sourdough bread- This is for the sourdough croutons. You’ll need 1 large slice. Substitute any rustic bakery-style bread if you like. Just steer clear of soft sandwich bread- the texture is too fluffy for really good croutons.
🫒Olive oil- It creates richness without raw eggs and helps the broccoli crisp. Choose the best quality you can easily afford. And double check the expiration date – it turns rancid quicker than you think.
🧈 Vegan butter- Adds incredible flavor to croutons, which are basically just pan-fried bread.
🧀 Vegan parmesan cheese- Choose a brand that is already grated or one that comes in a block that you can grate at home. Do not use parmesan shavings. They will be too big to whisk into the dressing.
🍋 Lemon juice- Essential for bright zing. Fresh lemon juice is best!
🐟 Capers- These salty little guys are full of umami and replace anchovy paste in this vegan recipe.
💛 Dijon mustard- The key ingredient to achieving a creamy emulsified dressing. Whole-grain mustard will work too.
🧄 Garlic- Our flavor champion! Don’t forget to save the skins to toss in with the croutons as they are cooking. It adds wonderful depth.
👩🏻🍳 Vegan Worcestershire sauce- You can find this in any well-stocked natural grocery store.
💃🏻 Black pepper- For a spicy kick!
🥦 How To Roast Broccoli Perfectly
Roast broccoli to crispy charred perfection with no sogginess by following these simple tips:
1️⃣ Cut the broccoli florets into the same size pieces for even roasting. Make sure they are dry.
2️⃣ Line your baking sheet with parchment paper for easy clean up.
3️⃣ Toss with plenty of olive oil, enough to make the florets glossy. This is what makes the broccoli crispy.
4️⃣ Don’t over-crowd the baking sheet. Crowding traps moisture, which steams the broccoli, making it soggy.
5️⃣ Use the convection setting on your oven if you have that option. The circulating hot air helps moisture evaporate quickly for even browning with nicely charred edges.
6️⃣ Keep an eye on progress. It takes 12-15 minutes to achieve charred edges in a convection oven and about 20 minutes in a regular oven.
🏛️ How to Make Vegan Caesar Salad Dressing That Tastes Classic
Now that we have perfectly roasted broccoli, we’ll need an excellent vegan dressing to go with it.
Traditional Caesar salad is made with raw egg yolk—the yolk “cooks” as it sits in acidic lemon juice. Anchovies are added for salty umami, along with plenty of Parmesan cheese. None of these ingredients is vegan. But, with a few simple swaps, we can achieve the same richness and depth of flavor.
Start with good olive oil. No raw eggs are needed for creamy richness. Then add grated vegan parmesan cheese. Smashed capers replace anchovies. A spoonful of Dijon mustard doubles as an emulsifier and flavor layer. Whisk in pressed garlic and a teaspoon of vegan Worcestershire sauce. Finish the dressing with black pepper.
It should be rich with chunks of capers, bright from the lemon, with a nice garlic zing. Dip a broccoli floret in the dressing and taste. If you want to eat it all, you’ve hit your mark!
🥣 How to Make This Recipe (with photos)
1. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, toss the broccoli florets with olive oil until well coated. Spread the broccoli in a single layer, cut sides facing down, on your prepared baking tray. Sprinkle lightly with salt.
3. Roast on the middle oven rack until the florets have nicely charred edges. This will take 12-15 minutes in a convection oven or about 20 minutes in a regular oven. Rotate the pan halfway through cooking.
4. Meanwhile, make the vegan Caesar salad dressing. In a small bowl, whisk all of the dressing ingredients until emulsified. It will look both creamy and chunky.
5. Next, make the sourdough croutons. Melt 2 tablespoons of vegan butter in a medium-sized pan over medium-high heat. Add the torn bread and the saved garlic skins. Scootch the pieces around in the melted butter so they brown evenly. Cook, stirring occasionally, until the croutons have toasty edges and are golden brown, yet still slightly soft in the middle, about 5 minutes. They will harden up as they cool.
6. Once the broccoli is finished cooking, tumble it into a large bowl. Add the white beans. Next, spoon 3 tablespoons of vegan Caesar salad dressing on top and toss until well coated. Give it a taste and add more dressing if needed. Scatter in the croutons and toss again.
7. To assemble the salad, divide it between two plates or shallow bowls. Top with vegan parmesan cheese. Serve, at room temperature, and dig in!
❄️ How to Store
Store leftovers in an airtight container in the refrigerator for 2-3 days. Expect the broccoli and croutons to soften as they sit. Bring back to room temperature before serving.
Store any extra vegan Caesar salad dressing separately from the salad.
If making ahead of time, store the broccoli and white beans in the fridge, and the croutons in the pantry so they don’t get soggy. Assemble the salad just before serving.
This recipe does not freeze well.
⚠️ Common Mistakes to Avoid
✔️ Overcrowding the baking sheet = soggy broccoli
✔️ Not fully coating the broccoli with olive oil = dry limp texture
✔️ Using shaved (not grated) parmesan cheese = clumpy dressing
✔️ Adding the croutons before the vegan dressing = soggy croutons
❓ FAQs
Can I use frozen broccoli?
Frozen broccoli works in a pinch, but tends to roast up softer with less browning than fresh broccoli.
Can I make this recipe ahead of time?
Yes! To preserve excellent texture, store the roasted broccoli separately in the fridge from the white beans and the vegan dressing. Store the sourdough croutons in the pantry. Bring the cold ingredients to room temperature and assemble everything just before serving.
Can I use romaine lettuce instead of broccoli?
Absolutely! The vegan Caesar salad dressing works perfectly on crispy romaine lettuce too.
Can I use a creamy vegan Caesar salad dressing?
Sure! I have an excellent cashew-based creamy vegan Caesar salad dressing in this blog post.
I plan to kick off patio season with this hearty broccoli Caesar salad. It’s a complete meal all in one bowl. And when you’re carrying everything outside, isn’t that the best kind? ❤️
☀️ From my sunny little table to yours,
X,o,
Leave a Comment & Rating
If you like this Roasted Broccoli Caesar Salad with Vegan Dressing, be sure to leave a comment down below as well as a 5-star rating ⭐️⭐️⭐️⭐️⭐️. This helps others find my website, and I absolutely love hearing about your creations!
And be sure to follow along and tag me on Instagram and Pinterest. Thank you SO much for your support!
Roasted Broccoli Caesar Salad with Vegan Dressing
This roasted broccoli Caesar salad is so delicious, you’ll want to eat the whole bowl! Crispy-edged broccoli and white beans are tossed in a rich, garlicky vegan Caesar salad dressing. It’s full of flavor with buttery croutons in every bite. Easy to make and perfect as a side or main dish!
Ingredients
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, toss the broccoli florets with olive oil until well coated. Spread the broccoli in a single layer, cut sides facing down, on your prepared baking tray. Sprinkle lightly with salt.
- Roast on the middle oven rack until the florets have nicely charred edges. This will take 12-15 minutes in a convection oven or about 20 minutes in a regular oven. Rotate the pan halfway through cooking.
- Meanwhile, make the vegan Caesar salad dressing. In a small bowl, whisk all of the dressing ingredients until emulsified. It will look both creamy and chunky.
- Next, make the sourdough croutons. Melt 2 tablespoons of vegan butter in a medium-sized pan over medium-high heat. Add the torn bread and the saved garlic skins. Scootch the pieces around in the melted butter so they brown evenly. Cook, stirring occasionally, until the croutons have toasty edges and are golden brown, yet still slightly soft in the middle, about 5 minutes. They will harden up as they cool.
- Once the broccoli is finished cooking, tumble it into a large bowl. Add the white beans. Next, spoon 3 tablespoons of vegan Caesar salad dressing on top and toss until well coated. Give it a taste and add more dressing if needed. Scatter in the croutons and toss again.
- To assemble the salad, divide it between two plates or shallow bowls. Top with vegan parmesan cheese. Serve, at room temperature, and dig in!
Notes
❄️ How to Store
- Store leftovers in an airtight container in the refrigerator for 2-3 days. Expect the broccoli and croutons to soften as they sit. Bring back to room temperature before serving.
- Store any extra vegan Caesar salad dressing separately from the salad.
- If making ahead of time, store the broccoli and white beans in the fridge, and the croutons in the pantry so they don’t get soggy. Assemble the salad just before serving.
- This recipe does not freeze well.
❓ FAQs
Can I use frozen broccoli?
Frozen broccoli works in a pinch, but tends to roast up softer with less browning than fresh broccoli.
Can I make this recipe ahead of time?
Yes! To preserve excellent texture, store the roasted broccoli separately in the fridge from the white beans and the vegan dressing. Store the sourdough croutons in the pantry. Bring the cold ingredients to room temperature and assemble everything just before serving.
Can I use romaine lettuce instead of broccoli?
Absolutely! The vegan Caesar salad dressing works perfectly on crispy romaine lettuce too.
Can I use a creamy vegan Caesar salad dressing?
Sure! I have an excellent cashew-based creamy vegan Caesar salad dressing in this blog post.
For step-by-step instructions with photos, scroll up to blog post!
Nutrition Facts
Calories
451Fat (grams)
32 gSat. Fat (grams)
5 gCarbs (grams)
37 gFiber (grams)
7 gNet carbs
29 gSugar (grams)
6 gProtein (grams)
11 gSodium (milligrams)
650 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
