Winter Greens Vegan Caesar Salad

Winter Greens Vegan Caesar Salad
By Market Chef Monique Santua

Ingredients

  • 1 small head cauliflower (Bernhardt’s Farm or Growtopia Farms)
  • 1 bunches mustard greens or kale, torn into bite sized pieces (Bernhardt’s Farm, Flintrock Hill Farm)
  • 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)

Instructions

Break up cauliflower into small crouton sized pieces. Heat 1tbs oil in a skillet over medium high. Add cauliflower, 1 tbs toum, and sauté 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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