Pretzel Crusted Cauliflower + Honey Mustard Salad

This week I learned that you can in fact coat cauliflower in pretzel, bake it to create perfectly crunchy + salty cauliflower nuggets, and the end result is a great veggie based little something that’s the perfect chicken substitute. And it’s a discovery I’m thrilled to have made. I make cauliflower based meals weekly - it’s for sure the most cooked veggie at our house. And this Pretzel Crusted Cauliflower + Honey Mustard Salad was perfect. It was light + satisfying + full of those fun to eat veggies - avocados + fresh cherry tomatoes + (of course) the pretzel coated cauliflower pieces.. Definitely not a close imitation to fried chicken, but kind pof the same vibe, and really satisfying for a fun twist on meatless salad. The sweet + tangy honey mustard just ties it all together, and it’s a fresh + light Summer salad that was fun for an easy weeknight meal. Truth be told, it reminded me of a honey mustard chicken salad from like Red Robin or BJs - something about that sweet mustard dressing +crunch caul + chunky blue cheese - and I was real here for it.

Truth be told - this wasn’t a totally meat free meal. We did add bacon - crispy bacon pieces sprinkled right on top. Can totally be left out, but it was so dang good + something about bacon and honey mustard dressing on a salad feels right.

 
 

For the honey mustard dressing

  • 1/4 c. Dijon

  • 1/4 c. honey

  • 2 tbsp mayo (I use a light mayo)

  • 2 tbsp apple cider vinegar

  • juice of 1 lemon

For the pretzel crusted cauliflower

  • 2 beaten eggs

  • 1 head of cauliflower, cut into florets

  • 1 heaping c. pretzels, pureed to be mostly sandy in texture (sandy with a few pebble sized chunks)

  • 1 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp paprika (I used a hot paprika and really liked the spice)

  • 1/4 tsp cayenne

  • Pinch of salt + pepper

For the salad

  • 1 head of romaine lettuce, washed and cut into bitesize pieces

  • 4-6 slices cooked bacon

  • 1 avocado, diced

  • Blue cheese, crumbled

  • a handful of cherry tomatoes, cut in half

Start by making the dressing. Add all ingredients for the honey mustard to a mason jar + shake to combine. Set in the fridge until you’re ready to use.

Preheat the oven to 475. Line a baking tray with foil + lighlty grease the pan. Toss the cauliflower pieces with egg - mixing thoroughly to coat all the veggies. Add the spices for the cauli + the pretzels to the bowl, toss so a bit of batter forms and coats the cauli. Spread on the baking tray + bake for 20-25 minutes. You want the cauliflower pieces to be a deep, roasted color, and fee; somewhat “crunchy.” You know the pretzel crusted cauliflower is done when it easily peels up from the pan + doesn’t stick.

Take the romaine pieces + put them in a large bowl. Toss with a few tablespoons of the dressing, and a pinch of salt + pepper. Toss to combine and separate into individual salad bowls. Add thee avocado, bacon, cheese, + tomatoes to the bowls. Finish with a few pieces of the cauliflower + an extra drizzle of dressing. Sprinkle a little bit of everything seasoning spice on top to finish things off.

Lesley ZehnerComment