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Cauliflower Kale Caesar with Crispy Butter Beans & Walnuts
2 or 4 Serving Dinner

Cauliflower Kale Caesar

with Crispy Butter Beans & Walnuts

Tags: Gluten-Free <600 Calories
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
410
FAT
15g
CARBOHYDRATES
34g
PROTEIN
18g

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INGREDIENTS

Allergens: soy, tree nut (walnut)
Tools: Large nonstick skillet, Baking sheet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
410
FAT
15g
CARBOHYDRATES
34g
PROTEIN
18g

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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!

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