Raw & roasted cauli salad with creamy, dreamy vegan ranch from More Is More: Get Loose in the Kitchen (page 82) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grandma pie with morty-d & peperoncini pesto; Crispy orecchiette with spicy sausage & collard ragù; Chile-basted half chicken with caper chimichurri

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dakota_dqnii0 on April 20, 2026

    This was FINE! Perfectly fine. Wouldn’t make again.

  • tarae1204 on October 30, 2023

    This salad is sure to generate discussion among the cauliflower fans at your table. The vegan ranch dressing is lovely - well balanced, zingy and very easy to make in a blender. Why not make a double batch and use the entire block of tofu? I wish I had. I really preferred the raw cauliflower with the dressing. I felt that the roasted cauliflower had a slightly bitter, burnt edge to the flavor that didn't pair well with the ranch dressing, but my mother felt the opposite. Neither of us liked the raw jalapeño slices called for in the recipe and pushed those aside. We served this with rotisserie chicken and the chimichurri recipe from her roast chili chicken recipe in the book.

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