I’m Alix, the face behind Cashews & Cauliflower. I am a busy mama of 2 wild boys with a passion for cooking and eating plant based food. My goal is to show you how easy and accessible it is to make plants the main attraction at meal times and every time in between! (Because snacks and dessert, right?!)

Cauliflower Salad Sandwich

Cauliflower Salad Sandwich

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I LOVE this recipe. It is so easy and the flavors are so familiar to a traditional Chicken Salad recipe. Now obviously one of the biggest things about subbing something like cauliflower for chicken is the texture-so I’m not going to tell you this tastes EXACTLY like the chicken salad from your meat eating days. It’s not. But it doesn’t need to be because it is just as filling and delicious!

As you may know from other posts-I love to use cauliflower as a substitute for dishes that traditionally contain meat. Cauliflower has a pretty neutral taste and will adapt nicely with a whole host of flavors and seasonings. This time-roasting it with a touch of curry powder gives it that perfect touch! In fact, this recipe was inspired by my dad who makes a really good chicken salad that I used to LOVE. He uses pecans, I use walnuts. He uses chicken, I use cauliflower. Use what works for you! Use what you love! Leave out what you don’t!

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The beauty of this dish is that it has minimal, but easy ingredients and it comes together in about 30 minutes. While your cauliflower is roasting, roughly chop the rest of your ingredients: grapes (or omit and use dried cranberries!), celery, & walnuts. Add in your vegan mayo, salt, pepper, and a pinch or two of extra curry powder and you’re ready to mix it all together and enjoy! This is so good on bread like a sandwich, or in a wrap or even by itself!

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Cauliflower Salad Sandwich

Alix | July 2019

  • prep time:15 Minutes
  • cook time:30 Minutes
  • total time: 45 Minutes

Servings: 4-6


  • 1 Large Head of Cauliflower, cut into florets
  • 1/2 Cup Red Grapes, halved or quartered
  • 1-2 Stalks Celery diced
  • 1/2 Cup Walnuts roughly chopped
  • 3 tsp. Curry Powder, separated
  • 1/4 Cup Vegan Mayonaise (use more or less to your liking)
  • Olive Oil
  • 1/2 tsp. Salt
  • 1/4-1/2 tsp. Black Pepper

*In a recipe like this, the measurments are really just a suggestion. Add more grapes, less celery, more mayo, etc. Season to your liking!


  1. Preheat your oven to 425 and line a baking sheet with parchment paper or aluminum foil.
  2. Toss your cauliflower florets in your olive oil and 1 teaspoon of your curry powder, plus salt and pepper. Bake for 30 minutes, flipping halfway through.
  3. While your cauliflower is roasting, combine the rest of your ingredients, except for curry powder, into a large mixing bowl. Taste, and adjust salt, pepper, and the rest of your curry powder to taste.
  4. When your cauliflower is done roasting, take a large knife and carefully chop your florets roughly. This is mainly to make the cauliflower easier to eat, so you are not trying to bite into huge florets on your sandwich or wrap. If you are eating the salad by itself you can skip this step.
  5. Add it to toast, an open faced sandwich, or as a wrap! Enjoy!
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