Recipe courtesy of Food Network Kitchen
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Cauliflower Caesar Salad
Total:
45 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Directions

Cut 2 heads cauliflower into large florets; toss with olive oil and salt. Roast on 2 baking sheets at 425 degrees F until browned and tender, 35 to 40 minutes; let cool. Whisk 1/3 cup each plain yogurt and olive oil, 1/2 cup grated parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and the juice of 1 lemon in a large bowl. Add the cauliflower, 1 cup each croutons and fresh parsley and 1/4 cup toasted pine nuts. Season with salt and pepper and toss.

Photograph by Bobbi Lin

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