Mustard Greens Vegan Caesar Salad

Mustard Greens Vegan Caesar Salad
By Market Chef Monique Santua


  • 1 small head cauliflower (Bernhardt’s Farm or JBG Organic)
  • 1 bunches mustard greens (kale also works), torn into bite sized pieces (Johnson’s Backyard Garden)
  • 1/4 c cashew butter
  • 1/4 c tbs + 1 tbs olive oil (Texas Hill Country Olive Co)
  • 4 tbs nutritional yeast (divided)
  • 1 tbs capers
  • 2 tsp worcestershire
  • 1 tbs mustard
  • 2 tablespoon Toum (or sub 2 garlic) (Native Roots Salsa)


Break up cauliflower into small crouton sized pieces. Heat 1tbs oil in a skillet over medium high. Add cauliflower, 1 tbs toum, and sautee until crispy and slightly browned. Transfer to a small bowl and add 2 tbs nutritional yeast.

In a food processor or blender mix together cashew butter, remaining olive oil, nutritional yeast, Worcestershire, mustard and capers to create the dressing. Toss mustard greens in the salad and top with cauliflower croutons.

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