Napa and Kale Slaw with Crunchy Barbeque Cauliflower & Pickled Jalapeño Cattle Ranch

Napa and Kale Slaw with Crunchy Barbeque Cauliflower & Pickled Jalapeño Cattle Ranch

Napa and kale slaw with crispy barbeque cauliflower, crispy chickpeas, and marinaded jalapeño cattle ranch is a vegan, filling, healthy, and crowd-pleasing salad. The velvety dressing is naturally dairy-free!

Image shows ingredients for a salad on a butcher block countertop in a white tiled kitchen.

Image shows flour and water being whisked into a batter.

Image shows battered and baked cauliflower being coated with BBQ sauce.

It’s January and we’re all yearning salads, vegetable-heavy stews, and green things galore (and pizza and bread over on my end, however perhaps that’s simply me). I like salad however the important things is … it’s COLD here. Like it was in fact drizzling down ice pellets recently. I would unlock to let the pets out and they would simply turn right back around in a loop to return to the fireplace! So then I get the satisfaction of choosing them both up and wrangling them outside to do their service. Am I looking for the convenience of a cold romaine salad upon my return inside? Nope!

I like slaws comprised of hearty winter-y greens this time of year. With warm roasted veggies on top. And velvety dressing. What’s even much better? A napa cabbage and kale slaw with marinaded jalapeño cattle ranch dressing, damaged and crispy barbeque cauliflower, and chickpeas! This is for all the salad haters. It has texture galore, sticky barbeque sauce goodness, and my preferred dressing ever I believe.

You need to damage pieces of cauliflower and do a double bake on them. Oh and likewise keep in mind to soak cashews for a dressing. If you make your dressing ahead of time, utilize a store-bought barbeque sauce, and have all of your napa cabbage and kale pre-sliced, this COULD be weeknight supper proper. I truly like my dish for date barbeque sauce if you have an interest in making it yourself. Going from start to end up may need a bit more time though. Simply being truthful! I do not wish to lead individuals astray.

I understand we’ve done battered and baked cauliflower just recently, however can you ever truly get enough? (Oops likewise got some here in this buffalo cauliflower pizza too!) Plus I do this variation with chickpea flour for that additional protein hit. I likewise simply like the method it tastes here with the barbeque sauce, and it’s certainly more economical than cassava flour (my go-to in the previous dish).

Likewise, I’m attempting truly tough not to purchase any kitchen things this month and rather simply ripping through all the strange and fantastic flours (and grains, beans and so on) that I currently have. I saw a couple of episodes of Marie Kondo’s Netflix program and it generally made me wish to tear apart my whole home– even my spiritual kitchen area! I’m going to consume what I can previously going KonMari on my cabinets and kitchen stock.

So I’ll leave you to this regards impressive salad with crispy barbeque cauliflower, and the most unbelievably great creamy/spicy/sweet/ ranch-y dressing. Pickled jalapeños are sweet and hot, and when you integrate that with velvety cashews, garlic, a little lemon etc., it’s truthfully ideal. I might be encouraged to consume it on nearly anything. You might even bypass the salad and simply soak the cauliflower in the cattle ranch as a little appetizer/game day munch. Still sooooo healthy!;-RRB-

Image shows Napa cabbage and kale being washed in a sink.

Image shows a tray of BBQ cauliflower and a second image of a bowl of creamy dressing.

An overhead shot of a Napa cabbage and kale salad topped with BBQ cauliflower, chickpeas, and creamy dressing.

An overhead shot of a Napa cabbage and kale salad topped with BBQ cauliflower, chickpeas, and creamy dressing.

Napa and Kale Slaw with Crunchy Barbeque Cauliflower & Pickled Jalapeño Cattle Ranch

Napa and kale slaw with crispy barbeque cauliflower, crispy chickpeas, and marinaded jalapeño cattle ranch is a vegan, filling, and crowd-pleasing salad.

PREPARATION TIME 40 minutes COOK TIME 55 minutes OVERALL TIME 1 hr 35 minutes

Course Main Dish, Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Mixer



  • 1/2 cup raw cashews, soaked for 4 hours and drained pipes
  • 1/4 cup filtered water
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 5-6 rings of marinaded jalapeño, or more, to taste
  • Splash of marinaded jalapeño salt water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • sea salt and ground black pepper, to taste
  • 1 green onion, carefully sliced


  • 1 cup prepared chickpeas
  • 1 teaspoon olive oil
  • Sea salt, to taste
  • 1/2 teaspoon paprika


  • 1 cup chickpea flour
  • 1 cup filtered water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • sea salt and ground black pepper, to taste
  • 1 small-medium head of cauliflower, about 2ish pounds, burglarized thumb-sized florets
  • 1 cup barbecue sauce of option (plus additional)
  • 1 tablespoon olive oil


  • 1 lot of lacinato kale, de-stemmed and sliced up
  • 1 little head Napa cabbage, sliced
  • 1 little red onion, very finely sliced
  • 1 pint grape tomatoes, halved


  • Preheat the oven to 450 ° F. Line 3 flat pans with parchment paper and reserved.
  • Make the marinaded jalapeño cattle ranch: In an upright mixer, integrate the cashews, water, lemon juice, olive oil, marinaded jalapeño rings and salt water, Dijon mustard, onion powder, garlic powder, salt, and pepper. Mix the mix on high till totally smooth. Transfer cattle ranch to a bowl. Stir in the green onions, reserved.
  • Crisp the chickpeas: Completely dry the chickpeas with a tidy tea towel and put them on among the baking sheets. Toss them with the olive oil, salt, and paprika to coat. Move the tray into the oven and roast till chickpeas are somewhat brown, somewhat shrivelled, and crisp on the outdoors, about 10 minutes. Get rid of chickpeas from the oven and let them cool.
  • Batter the cauliflower: In a big bowl, integrate the chickpea flour, water, garlic powder, paprika, salt, and pepper. Blend till completely smooth. It must resemble somewhat thick pancake batter. Drop the cauliflower florets into the batter and stir till all pieces are gently covered. Utilizing a fork or your fingers, thoroughly move battered cauliflower to the baking sheets, leaving 1 inch of area around each floret.
  • Bake the battered cauliflower for 20 minutes. While the cauliflower is baking, clean up the big bowl and put the barbecue sauce and tablespoon of oil therein. Blend to integrate and reserve.
  • After cauliflower has baked for 20 minutes, eliminate and let cool somewhat. Once it’s cool enough to deal with, move the par-baked cauliflower to the big bowl with the barbecue sauce. Toss to completely coat the cauliflower. Return the cauliflower to the baking sheets with the exact same quantity of area around each floret
  • Bake the cauliflower for another 20 minutes, or till the edges are beginning to darken. Get rid of the cauliflower and let it sit for a complete 5 minutes. Brush the florets with more barbecue sauce if you like.
  • While the cauliflower cools somewhat, get the salad prepared. In a big bowl, integrate the kale, napa cabbage, red onion, half of the marinaded jalapeño cattle ranch, and some salt and pepper. Toss to integrate and completely coat all of the kale and cabbage. Leading the salad with the barbecue cauliflower, crisped chickpeas, the grape tomatoes, additional drizzles of the marinaded jalapeño cattle ranch, and a couple of twists of black pepper. Take pleasure in instantly!


  • My preferred homemade barbeque sauce is this date-based one that can be discovered here.
  • This salad would be simply as great over some cold and crisp romaine or iceberg lettuce.
  • This appears like a lots of active ingredients and actions, however there’s a great deal of overlap with the active ingredients, and truly the hardest thing is doing the double bake on the cauliflower.

Program Conceal 36 remarks

  • Krystal

    You had me at marinaded jalapeño cattle ranch. Reply

    • Laura

      It’s my preferred thing in the entire world today! So great on grain bowls, veggie hamburgers, as a raw vegetable dip … many things:-RRB-
      – L Reply

  • Emily

    I like that the cauliflower are not fried! They look definitely scrumptious and much healthier than variations that need frying. I am certainly attempting this in your home! Reply

    • Laura

      They still get that good little bit of crunch/crispness on the edge too. Not completely the like fried, however still so scrumptious. Hope you attempt it a delight in!
      – L Reply

  • Karlie

    This salad looks AMAZING! Do you marinade the jalapenõs yourself or do you purchase them that method? Reply

    • Laura

      I purchase them marinaded! Trader Joe’s has these hot and sweet ones that are unbelievable. SO great! I make certain it’s truly simple to marinade them yourself though.
      – L Reply

  • Jeannine Billups

    I’ve just made the Pickled jalapeno cattle ranch up until now and it’s AMAZING!!! For how long will this last in the refrigerator? Reply

    • Laura

      So delighted you like it! It will keep for 5-6 days.
      – L Reply

  • Elizabeth

    I am soooo not a salad individual. I’m vegan and I like veggies, however even the most gorgeous salads leave me feeling dissatisfied. That being stated, this salad looks fantastic to me. I can’t wait to attempt it! Reply

  • Heather

    I have actually been Marie Kondo-ing my entire home other than my kitchen area for the previous week. It feels truly great, however my kitchen area is my safe area, my emotional area, my CHURCH. ehhhh, a bit remarkable however you capture my drift.

    I value the effort to deal with what you’re workin with however, and when it comes to chickpea flour I’m stired bc I in fact have that (unlike cassava). So thank you! (and thank you sweet sweet Marie for her motivation to all of us) Eagerly anticipating making this. Reply

  • Jessica

    We had this for supper last night and it was scrumptious! 3 carrots from everyone! Thanks. Reply

  • Sarah

    This looks fantastic other than I dislike cashews, do you have a replacement concept? Reply

    • Laura

      Macadamia nuts, pine nuts, raw sunflower seeds, and even great quality tahini would all be fantastic! If you’re opting for tahini, I ‘d begin with 1/3 cup and include more if you believe you require it. You can mix and taste as you go.
      – L Reply

  • Allison Iris-Fong

    This looks so great and precisely the type of meal I require today! Concern– My body does not do so well with chickpeas, exists a replacement for the chickpea flour? Reply

    • Laura

      Hi There Allison, I have actually made this with both Cassava flour and wild rice flour and it the dish still came out fantastic.
      – L Reply

  • Amanda Maguire

    My mouth is actually watering from this dish. It’s not a “I wish to make this” feeling either, it’s “I required to make this today.” I believe I will include it to my weekend to-dos. Ha!;-RRB- Reply

  • Ellen

    Delicious! Utilized franks/butter combination for the cauliflower rather of BBQ-but besides that followed the dish. It was extremely filling. Reply

  • Emily

    Made this tonight and the tastes are so great! One concern for you however– my chickpeas never ever crisp up the method they should. I dry them thoroughly, however they still simply turn a little bit crisp however mainly chewy. Could I be utilizing excessive oil? Reply

  • Maggie M

    This was soooo great that my meat caring partner consumed half the garnishes prior to it was all created so rather of having additional for supper the next night all we had was additional cabbage. Healthy however rewarding and filling! I seldom repeat dishes however this will certainly be a staple for my household. Thank you! Reply

  • Vanessa

    This. Was. Delicious. I had it for lunch an hour back and currently can’t wait to make once again tomorrow. I believe I was truthfully hoping that I would not like it as much as I did, since it IS a great deal of actions for a salad– however it was so worth it. I did make a couple replacements based upon what I had– I utilized routine kale and butter lettuce, entire wheat flour rather of chickpea, crisped up the chickpeas a bit more than you did, and included some avocado on top. Whatever simply worked so well together– seriously, such an excellent dish! Reply

  • Ellen

    Looks so great! Wondering if there’s a link to the date barbeque sauce? Reply

    • Laura

      Yep! I connect to it in the very first headnote of the dish (at the bottom of the post).
      – L Reply

  • Haley E Hansen

    Wowza! Many gorgeous colors and brilliant tastes here– my mouth is watering currently! Reply

  • Gina

    I pinned this the day you released it and have actually been yearning to attempt it since! Well, I lastly did, and it definitely didn’t dissatisfy!! My preferred part is the barbeque cauliflower– soooooo great! My partner enjoyed it too, so a big win. Thank you a lot Reply

  • Bailie

    I’m so extremely extremely in love with this salad. I have actually made it two times in the recently or two! Knocked me best out of a winter season rut. Reply

  • Deborah Dewar

    WOW your food and dishes are motivating and likewise look and taste scrumptious … thanks a lot this is a remarkable site!!!
    BTW I make sure I am not the only one who would like to know or has asked however what is your appeal regimen? your skin definitely shines!!!!!
    Deborah Reply

  • Lieselotte

    Can you consume it de next day? Reply

    • Laura

      I believe the cauliflower would be rather soaked the next day regrettably.
      – L Reply

  • Carolyn LeDuc-Krehel

    I made this salad to require to a silly bowl event the other day & it was an overall hit! Thanks for constantly having the very best dishes:-RRB- ✌ Reply

  • Justine Khaldi

    Pleeeeease alter your dishes to consist of a little image of the food … Reply

  • Adrienne Michelle

    This was impressive!!! Complete disclosure, do not have a mixer today so I utilized Drew’s Chipotle Cattle ranch. I utilized around 1 3/4 cups chickpea flour for a thicker batter for the cauliflower. It appeared a little too thin otherwise. I warmed the grilled cauliflower for 2 days directly at 450 for about 4 minutes without any destruction in texture or taste. Speak about fresh healthy goodness over numerous days– woot woot! I likewise cubed some tofu and prepared the like the cauliflower, however it does not come close to the goodness of the cauliflower. Reply

  • Lucy

    This salad was soooo great! Really filling and flexible. The cauliflower was my preferred part and the marinaded jalapeño cattle ranch dressing went truly well with it all. Will certainly be making this once again! Reply

  • Dana

    I have actually just recently made a summer season variation of this salad with romaine lettuce, cucumber, and fresh sweet raw corn. To conserve a long time, I roast the chickpeas on a bottom oven rack for the very first complete 20 minutes together with the cauliflower. This salad is so scrumptious, and I truly like the barbeque cauliflower. Lots of thanks for the motivation! Reply

  • Amber

    5 stars
    This dish took a bit of time and collaborating to create however I waited for a Sunday afternoon and it was definitely worth it. Such a wonderful meal, and will be making once again and once again. Reply

  • Allison Shillington

    Holy smokes, this was scrumptious! Enjoyed the kick the jalapenos offered the dressing. Salad aside, this is going to be my go-to cauliflower dish. So scrumptious! Reply

  • stacey c.

    5 stars
    This may be my brand-new preferred salad– he barbeque cauliflower was remarkably great. Took a faster way on the dressing (included marinaded jalapenos to an excellent bottled cattle ranch) for weeknight time cost savings, however will attempt the dish dressing next time. Thanks for a fantastic dish. Reply

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