Kale Caesar Salad with Roasted Cauliflower
Prep Time: 20 minutes | Cook Time: 25 minutes | Serves 4
Dressing:
2 egg yolks
3 cloves garlic
2 teaspoons Dijon mustard
Juice of ½ a lemon
3 anchovy filets
½ cup olive oil
2-3 tablespoons water
Salt
Pepper
Salad:
2 bunches kales, removed from stems and roughly chopped
2 hard-boiled eggs, chopped
¼ cup grated Parmesan
1 cup bread cubes (about 1-inch cubes)
2 tablespoons olive oil
Salt
Pepper
Cauliflower Steaks:
1 head cauliflower, chopped into florets
2 tablespoon olive oil
Salt
Pepper
Preheat the oven to 425°F.
Line a baking sheet with foil and toss the cauliflower with olive oil, salt and pepper. Distribute the cauliflower in a single layer onto the baking sheet. On another lined baking sheet toss the bread with olive oil, salt and pepper.
Put both pans in the oven. The croutons will take 12-15 minutes to toast. Remove them from the oven when they are crisp and golden brown. Continue to roast the cauliflower until it is tender and caramelized, about 20-25 minutes total.
To Make the Dressing: In a medium bowl, combine the egg yolks, anchovies, Dijon, lemon juice, olive oil and garlic. Using an immersion blender process the ingredients until they are combined and emulsified. Add a few tablespoons of water to thin the dressing if necessary and season with salt and pepper. The dressing can be made a day ahead of time.
Place the kale in a large bowl and drizzle it with the dressing. Mix well with clean hands making sure the dressing is well distributed. Pour the kale onto a large serving platter. Top with grated Parmesan, chopped egg, and croutons. Serve with the cauliflower florets.