Mustard Greens Vegan Caesar Salad

Mustard Greens Vegan Caesar Salad
By Market Chef Monique Santua


  • 1 small head cauliflower from JBG Organic
  • 1 bunches mustard greens (any variety works), torn into bite sized pieces
  • 1/4 c cashew butter
  • 1/4 c tbs + 1 tbs olive oil
  • 4 tbs nutritional yeast (divided)
  • 1 tbs capers
  • 2 tsp worcestershire
  • 1 tbs mustard
  • 2 tablespoon Toum (or sub 2 garlic) from 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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