Caesar Broccoli Salad
Jan 14, 2026Ingredients
Broccoli
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1 head broccoli
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Ice-cold water (for blanching stop)
Vegan Caesar Dressing
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½ cup sunflower seeds
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1 clove garlic
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1–2 tbsp capers
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1 tbsp caper brine
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1 tsp Dijon mustard
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3–4 tbsp nutritional yeast
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¼ tsp freshly ground black pepper
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Pinch of salt
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1 strip lemon zest
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Juice of ½ lemon
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1–2 tbsp white wine vinegar
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~1 cup water (adjust for texture)
Optional Garnish / Add-ins
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Crispy onions
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Toasted walnuts or sunflower seeds
Method
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Prep the broccoli
Cut the broccoli into bite-sized florets. -
Blanch
Bring a pot of well-salted water to a boil.
Blanch the broccoli for 3–5 minutes, depending on how al dente you like it. -
Shock & dry
Transfer immediately to ice-cold water to stop the cooking.
Drain very well, preferably using a salad spinner, until the broccoli is completely dry. -
Make the dressing
Add all dressing ingredients to a blender.
Blend until very smooth and creamy.
Taste and adjust: more lemon or vinegar for acidity, more salt, garlic, or capers if needed. -
Assemble
Place the dry broccoli in a mixing bowl.
Add the dressing and toss until evenly coated. -
Finish
Fold in crispy onions or toasted nuts/seeds if using.
To Serve
Serve immediately or let it sit for 10–15 minutes for the flavors to settle.
Rustic, simple, and deeply savory — works warm or cold.
When you’re ready, we can refine variations or move on to the next recipe.
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