A Pop, Zest, and Crunch! Roasted Broccoli Ceasar Salad

I’m a texture gal when it comes to just about anything, but especially salads. It makes it more enjoyable for me; if I have a pop, zest, and crunch in ‘em I could eat salads all day.

This one is a favorite amongst friends and family. The caesar dressing can be stored in a glass jar in the fridge for up to a week but it never stays that long as I end up using it to dress many things or use it as a dip for crudites as a snack. Point being: it gets devoured and fast!

• 2 broccoli heads
• Olive oil
• 6 garlic cloves, thinly sliced
• 2 tsp chaat masala
• salt and pepper

• 1 package silken tofu
• ¼ cup lemon juice
• 4 cloves garlic
• 1 Tbsp capers
• 1 Tbsp caper brine
• 1/2 Tbsp mellow white miso
• 2 tsp Dijon mustard
• 2 tsp roasted ground cumin
• 1 tsp kala namak

• Furikake
• vegan parmesan cheese
• chaat masala
• roasted pistachio

Preheat oven to 425 F.
Cut broccoli into florets.
Using a y-peeler, peel the stalks length-wise and reserve..
Spread broccoli florets and galic on a baking sheet and drizzle with olive oil. Season it chaat masala, salt and pepper.
Roast for 15 to 20 mins.
To make the dressing, combine ingredients in a high-speed blender and bang it out until smooth & creamy. Refrigerate.
To assemble: Place the peeled broccoli stalks as the first layer and top with roasted broccoli, and then the dressing.
For texture, I topped it all off with furikake, vegan parm, chaat masala, and roasted pistachio, but that’s just me/how I like it.