1400 700 vegan cauliflowerkalecaesarwithcrispybutterbeans hero

Cauliflower Kale Caesar

with Crispy Butter Beans & Walnuts

dinner

Walnuts Root Vegetables Nuts Lemon Leafy Greens Kale Hearty Vegetables Fruit Cauliflower Beans/Legumes Dinner American Gluten-Free <600 Calories Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
410
FAT
15g
CARBOHYDRATES
34g
PROTEIN
18g

MAIN INGREDIENTS

  1. 8 oz cauliflower florets
  2. 1 tbsp Italian spice
  3. 6 oz Lacinato kale
  4. 2 radishes
  5. 1 lemon
  6. 13.4 oz butter beans
  7. ¼ cup walnuts
  8. ¼ cup Follow Your Heart® Organic Vegan Caesar Salad Dressing
  9. 2 tbsp (4 tbsp) olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
  13. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (walnut)
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 425°F. Add cauliflower florets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, Italian spice, and a pinch of salt. Roast until browned in places, 15 to 20 minutes.

2
Make the salad

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 kale until bright green. Add sliced radishes and toss to combine.

3
Crisp the butter beans

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.

4
Serve

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