Kale Caesar (v) Recipe
Baby kale, roasted cauliflower, croutons, parmesan, and roasted shallot Caesar dressing.
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Ingredients
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Salad Ingredients
Roasted Shallot Caesar Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Kale
In a large mixing bowl, wash the baby kale thoroughly and dry it using a salad spinner or clean kitchen towel. Set aside.
- 2
Prepare the Roasted Cauliflower
If not already roasted, preheat your oven to 425°F (220°C). Toss cauliflower florets in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown. Allow to cool slightly before adding to salad.
- 3
Add Croutons and Parmesan
Add croutons and grated Parmesan cheese to the bowl with the kale and cauliflower. Gently toss together until well combined.
Dressing Preparation
- 4
Roast the Shallots
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add diced shallots and sauté for about 5-7 minutes until they are soft and caramelized. Remove from heat and let them cool.
- 5
Make the Dressing
In a blender, combine the roasted shallots, remaining olive oil, lemon juice, Dijon mustard, capers, nutritional yeast, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assembly
- 6
Combine Salad and Dressing
Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated.
- 7
Serve
Divide the salad into serving bowls, and if desired, sprinkle additional Parmesan cheese on top. Enjoy your Kale Caesar!