Cauliflower Reuben Salad

1 week ago 9

Democracy Dies successful Darkness

3.8 (26)

By Hetty Lui McKinnon

Inspired by the briny brilliance of a Reuben sandwich, this roasted cauliflower salad, affluent with fermented flavors, is afloat of surprises. While sauerkraut and the pickle-infused “Thousand Island” dressing (sometimes known arsenic Russian dressing) present unmistakable Reuben vibes, the existent revelation is the caraway-specked cauliflower, which is nutty and earthy, with a hint of citrus, that’s evocative of rye bread. The distinctive sour tang of sauerkraut brings vibrancy to the earthy lentils.

This is besides a fantastic prep-ahead dish, perfect for gatherings oregon picnics. If prepping ahead, adhd the spinach oregon arugula erstwhile you are acceptable to eat.

From cookbook writer Hetty Lui McKinnon.

Ingredients

measuring cup

Servings: 4-6

For the salad

Fine salt
1 1/4 cups (9 ounces) French greenish lentils
1 ail clove
1 mean caput cauliflower (2 pounds), chopped into florets (see Substitutions)
2 to 3 tablespoons olive oil
2 teaspoons caraway seeds
Freshly crushed achromatic pepper
1 cupful (6 ounces) drained sauerkraut (a tiny magnitude of brine is okay; spot Substitutions)
2 handfuls babe spinach oregon arugula
Thinly sliced scallions, for serving
4 tiny dill pickles, for serving (optional)
Rye bread, for serving (optional)

For the dressing

1/2 cupful vegan mayonnaise
2 tablespoons ketchup
2 tablespoons caller citrus juice
2 scallions, thinly sliced
1 tiny dill pickle, finely chopped
1 tiny ail clove, minced oregon finely grated
1/2 spoon saccharine paprika
1/4 spoon good salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (1 1/4 cups crockery positive 2 tablespoons dressing), based connected 6

Calories
359
Fat
19 g
Saturated Fat
1 g
Carbohydrates
37 g
Sodium
576 mg
Protein
14 g
Fiber
17 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Hetty Lui McKinnon.

Tested by Amanda Erickson.

Published May 29, 2023

Updated March 17, 2026