Laura's Vegan Table

Salad Ingredients

  • one large or two smaller heads of fresh cauliflower, cut into florets, washed and drained (about 4 cups)
  • a 3 ounce jar of capers
  • 1 cup of pitted kalamata olives (or black olives)
  • 1 cup of chopped arugula or fresh parsley
  • 1-2 cloves of minced fresh garlic
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon dulse flakes
  • sea salt to taste
  • 1 can of hearts of palm, chopped into 1/2" pieces (optional)

Dressing Ingredients

  • 1/4 cup olive oil
  • juice of 1 1/2 lemons

A long time Christmas Eve tradition in our family was baccala salad. This dish has always been one of my Dad’s favorites, so I wanted to make a vegan version of it that he would love. And he loved it and wanted the recipe! The original dish is made with salted cod. This version substitutes roasted cauliflower for the cod, while keeping the other signature flavors of lemon and capers. Kalamata olives add the right amount of saltiness to the dish, which is another key component in the recipe…without being overly salty. It’s best to make this dish a day ahead to give it some time for everything to marinate in the dressing.


Heat the oven to 400F, and arrange the cauliflower florets on a parchment lined baking sheet. Sprinkle with the Old Bay Seasoning and roast about 15 minutes until just lightly browned. Remove from the oven and let cool. While the roasted cauliflower is cooling, mix the dressing ingredients together in a small bowl and set aside. In a large bowl, add the cauliflower, the jar of capers (and brine), olives, arugula (or parsley), dulse flakes, and hearts of palm if using. Next, add the dressing to the bowl and mix until well combined. Add some sea salt to taste. Serve at room temperature.