Cauliflower Kale Caesar

Preheat the oven to 425°F. Trim the cauliflower and chop into florets. Add cauliflower florets to a baking sheet and toss with 2 tbsp (4 tbsp) olive oil, Italian spice, and a pinch of salt. Roast until browned in places, 15 to 20 minutes.

Destem the Lacinato kale and thinly slice the leaves. Trim and thinly slice the radishes. Juice the lemon(s). Add sliced Lacinato kale, lemon juice, and a pinch of salt and pepper to a large bowl and massage until bright green. Add sliced radishes and toss to combine.

Drain and rinse the butter beans, and pat dry with a clean kitchen towel. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add butter beans and a pinch of salt and cook until browned and crispy in places, 5 to 7 minutes.

Divide the kale salad and crispy butter beans between large plates. Top with roasted cauliflower and walnuts. Drizzle with Caesar dressing. Enjoy!