Mustard Greens Vegan Caesar Salad
Posted on February 11, 2020 by Monique Santua
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Mustard Greens Vegan Caesar Salad
By Market Chef Monique Santua

Ingredients
- 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
Instructions
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.
Category: Chefs at the Market, Home Cooking, Recipes Tags: Belle Vie Farm, bernhardt farm, Collards, featured, florelli, gray gardens, hifi mycology, jbg organic, lamb curry sausage, munkebo farm, mustard greens, salad, Sausage, three six general, vegan caesar, winter recipes
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