Photo by Alex Lau
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Recipe information
Total Time
15 minutes
Yield
Serves 4
Ingredients
1 teaspoon finely grated lime zest
¼ cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup olive oil
Kosher salt, freshly ground pepper
10 ounces cauliflower florets (from about ½ of a small head), very thinly sliced lengthwise on a mandoline
1 tablespoon plus 1 teaspoon nutritional yeast
2 cups (1-inch-wide strips) lollo rosso lettuce or romaine
2 cups torn frisée
2 ounces Parmesan, finely grated, divided
Preparation
Step 1
Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
Step 2
Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
Step 3
Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.
Recipe notes
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