This Kale and Cauliflower Caesar Salad is a fun twist on a classic Caesar salad, built for people who want more than just leaves. Beautifully caramelized roasted cauliflower meets finely ribboned kale for the ultimate hearty base, all tossed in a creamy, garlicky eggless Caesar dressing.
Instead of croutons, this recipe uses my signature cheesy crumbs golden, crispy, savory bits that coat every forkful with crunch and umami. They’re lighter than croutons, more flavorful, and distribute perfectly throughout the salad so you get crunch in every bite. Paired with roasted cauliflower and kale, they turn this into a crave-worthy, texture-forward Caesar salad. Because the oven will be used for the cauliflower, we will make an easy stovetop crumb using panko for this salad.
Ingredients you will need for your Kale and Cauliflower Caesar Salad:
- Kale, I prefer green kale, but lacinato kale works great too
- Cauliflower
- Grated Parmesan or Pecorino Romano cheese, I prefer the kind that looks like sand
- Eggless Caesar Dressing
- Cheesy Crumbs
Kale and Roasted Cauliflower Caesar Salad
Whether you’re looking for a hearty kale Caesar salad for meal prep, a modern cauliflower Caesar for entertaining, or just a no-crouton Caesar salad with more personality, this recipe checks every box. It’s satisfying, packed with flavor, and proof that a Caesar salad can evolve without losing what makes it iconic.
Ingredients
2 medium bunches of green kale, stems removed
1 large head cauliflower
1/2 tsp granulated garlic
1/2 tsp smoked paprika
1/2 tsp Kosher salt, & more for seasoning salad
1/8 tsp sugar
2-3 tbsp olive oil
1/4 cup grated Parmesan or Pecorino Romano cheese (I prefer the kind that looks like sand)
Eggless Caesar Dressing (recipe below)
Cheesy Crumbs (recipe below)
3-4 oz. block of Parmesan cheese, for garnish
- Eggless Caesar Salad Dressing
4 tbsp fresh lemon juice
1 tbsp capers, drained
1/2 tbsp Dijon mustard
1/2 tbsp Worcestershire sauce
2/3 cup grapeseed oil (or your preferred neutral flavored oil, such as avocado)
2 tbsp olive oil
3 cloves garlic, peeled and crushed
Kosher salt
black pepper
- Cheesy Crumbs
1/2 cup panko bread crumbs
2 tbsp extra-virgin olive oil
1/4 tsp granulated garlic
1/4 tsp smoked paprika
1/2 tsp Italian seasoning
1/4 tsp kosher salt
2-3 tbsp grated Parmesan or Pecorino cheese (I prefer the kind that looks like sand)
Directions
- RIBBON THE KALE: Remove the stems from the kale by holding the stem in one hand and stripping the leaves off with your knife or your hand. Stack 3 to 5 leaves on top of each other, aligning them so they lay flat, and roll them tightly from one long side into a snug bundle. Use the fingertips of your non-knife hand to anchor the kale, pressing very firmly. Use a sharp chef’s knife to slice crosswise into the kale to make very thin cuts, about ⅛ inch apart or even thinner, keeping the slices as close together as possible to create fine ribbons. Once sliced, use your fingers to fluff and separate the strands. Add to a bowl and sprinkle a small amount of kosher salt (1/4 tsp-ish) onto the kale. Toss with gently with your hands and set aside.
- ROAST THE CAULIFLOWER: Preheat the oven to 450°(F) and place a large sheet pan on the middle rack. Mix the garlic, smoked paprika, salt, and sugar together in a small bowl. Cut the cauliflower into 1-inch florets, rub with olive oil, and toss with the spice blend. Carefully remove the hot pan, and add the cauliflower (the sizzle is what you want!), shaking the pan to arrange the cauliflower in a single layer, and return to oven. Roast the cauliflower for 26 minutes total, flipping once. Key step: once or twice during roasting, briefly crack the oven door to release steam (lean away so steam doesn’t hit you in the face). This keeps the cauliflower searing, not steaming. Cool cauliflower 5–10 minutes.
- PREPARE THE DRESSING: Add the lemon juice, garlic, capers, Dijon mustard and worcestershire sauce to a blender, or a pint sized receptacle, if using an immersion blender. Blend until the garlic and capers are finely chopped. With the blender motor running, drizzle in the neutral oil, then the olive oil, and season to taste.
- PREPARE THE CHEESY CRUMBS: Heat the olive oil in a 10-inch skillet over medium heat and add the panko. Stir to coat crumbs in oil and toast crumbs, then stir in the garlic, smoked paprika, salt and Italian seasoning. Keep stirring frequently, until the panko begins to brown, about 5 minutes. Off heat, stir in the grated cheese. Allow the crumbs to cool.
- ASSEMBLE THE SALAD: Add the roasted cauliflower to the bowl with the kale. Add appx. 2 tbsp of salad dressing and toss. Garnish with ribbons of Parmesan and pass around extra dressing.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
