Caesar Cauliflower Steaks

Turn the broiler to high. Trim leaves away from cauliflower head and remove about an inch off the stem. Cut cauliflower into 4 “steaks”, about 1 inch thick, and transfer to a baking sheet. In a small bowl, combine just 1 tbsp dijon mustard, butter, and 2 tsp olive oil. Coat “steaks” with dijon butter and sprinkle with salt and pepper. Broil on the middle rack until well browned, about 18 to 22 minutes.

Trim about 1 inch off the bottom of asparagus and cut the remaining stalks into 2 inch long pieces. Drain and rinse butter beans and pat dry with a paper towel.

Grate or mince garlic. In a medium bowl, mix together garlic, Vegenaise, remaining dijon mustard, 2 tsp lemon juice, 1 tbsp water, and a pinch of salt and pepper. Slowly drizzle in 1 tbsp olive oil, whisking continuously, until Caesar dressing is well combined.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add asparagus and butter beans, and cook until asparagus is bright green and beans are slightly crisp, about 3 to 5 minutes. Add baby spinach, and toss until just wilted. Season with salt, pepper, and remaining lemon juice.

Divide lemony asparagus and butter beans between large plates and top with cauliflower steaks. Drizzle everything with Caesar dressing and sprinkle with parmesan.