Roasted Cauliflower Caesar Salad
 
 
Yield: 4-6 servings
Ingredients
  • 2 heads cauliflower, cut into large florets
  • ⅓ cup plain Greek yogurt
  • ⅓ cup olive oil, plus 3 tablespoons for the cauliflower
  • ½ cup fresh grated Parmesan
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • Juice of 1 lemon
  • 1 cup croutons
  • ¼ cup toasted pine nuts
  • ¼ cup fresh parsley, chopped
  • Salt and ground black pepper
Directions
  1. Preheat oven to 425 degrees F. Place the cauliflower florets on the baking sheet then drizzle with 3 tablespoons of the olive oil. Toss to coat then season with salt. Roast for 35-40 minutes, or until browned and tender. Let cool.
  2. Make the dressing. Whisk together the yogurt, remaining ⅓ cup of olive oil, Parmesan, Worcestershire, dijon and lemon juice. Toss with the cauliflower, croutons, pine nuts and parsley. Season with salt and pepper to taste.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/10/28/roasted-cauliflower-caesar-salad/