Cauliflower Kale Caesar with Crispy Butter Beans & Walnuts

Cauliflower Kale Caesar

with Crispy Butter Beans & Walnuts

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dinner

Dinner Root Vegetables Nuts Leafy Greens Hearty Vegetables Beans/Legumes Salad American Gluten-Free Winter Recipes Summer Recipes Spring Recipes Fall Recipes Comfort Foods
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SERVINGS
2 6
PREP & COOK TIME
45 min
CALORIES
420
FAT
15g
CARBOHYDRATES
38g
PROTEIN
17g

MAIN INGREDIENTS

  1. 1 head cauliflower florets
  2. 3 tbsp Italian spice
  3. 18 oz Lacinato kale
  4. 6 radishes
  5. 2 lemon
  6. 40.2 oz butter beans
  7. ¾ cup walnuts
  8. ¾ cup Follow Your Heart® Organic Vegan Caesar
  9. 4 tbsp olive oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the cauliflower
Preheat the oven to 400°F. Trim the cauliflower and chop into florets. Add the cauliflower florets to a baking sheet and toss with 2 tbsp olive oil, Italian spice, and a pinch of salt. Roast until browned in places, about 15 to 20 minutes.
2
Make the salad
Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemons. Add the sliced kale to a large bowl along with the lemon juice and a pinch of salt and pepper. Massage the kale for a moment, until the leaves are dark green. Add the sliced radishes.
3
Crisp the butter beans
Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add half of the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes. Transfer the crispy butter beans to a bowl and continue with 1 tbsp olive oil and the remaining beans.
4
Serve
Divide the kale salad and crispy butter beans between large plates. Top with roasted cauliflower and walnuts. Drizzle with Caesar dressing. Enjoy!