Massaged Kale Caesar with BBQ Cauliflower “Croutons”

Sum-sum-summertime! It’s time for grillin’ an’ chillin’!

I am down with charing and slow cooking succulent morsels of prime cut meats to make peeps crave, it’s kinda my thing.  Slow cooked pork, ribs, tri tip, and even super flavorful burgers are routine stars on my grill.  However, I really have a passion for veggies.  I think it is safe to say that they are my favorite food group (ok, I realize that that puts me in a rather small group of the population, but I’m ok with that).  So, yes, I am notorious for getting creative with veggies on the BBQ all summer long.  Thank goodness my kids are like-minded!!  Makes life easier 😉

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I feel like every time I go out to our Zest garden, I get inspired to play with flavors.  Right now, I am kinda obsessed with our Tuscan kale.  It has such an incredible texture, almost al dente and succulent all at once.  I adore it raw, massaged with a bit of olive oil and seasoned with a great dressing.

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Grabbing some in the garden, it was time to play with flavors for lunch.

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I didn’t want to bbq the kale, but I had some cauliflower that was begging for a good char!

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Chopping the florets off of the cauliflower head, I gave them a drizzle of olive oil and seasoned with salt and pepper to taste.  The color, texture and flavor that grilling gives this veggie is simply awesome!

Now for the dressing.

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Combine all your ingredients, minus the olive oil.  Now slowly whisk in the olive oil at a drizzle pace.  To get technical, you want the molecule of the acid to bind with the olive oil.  Slowly combining them while giving it continuous friction with the whisk changes the molecular structure completely…giving you a creamy, luscious dressing (aka emulsification).  Sorry, geeked-out for a minute but some of you may have wanted to know 😉

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Lusciousness fully achieved!

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Before dressing the salad, I like to massage raw kale.  This may be a new technique to you, but the extra couple of seconds it takes may have you addicted.  By massaging the leaves, you gently break the leaves down giving it an awesome texture and making it easier to digest.  Of course you can skip this step, but you have gotta try it at least once!

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Once you have chopped the kale and tossed your salad, top it off with a bit more of your parm.  Yum!

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Cheers to getting creative on the BBQ this summer!

xoxo

Chanda

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Massaged Kale Caesar with BBQ Cauliflower "Croutons"

Experiment with your flavors in this summery salad!

Course: Appetizer, Condiments, Gluten Free, Main Course, Salad, Side Dish, Snack, vegetarian
Cuisine: Dinner, Lunch, Salad, Vegetarian
Ingredients
  • 1 head cauliflower
  • 1 bunch Tuscan Kale
  • 1/4 cup white wine vinegar or lemon juice
  • 4-6 cloves garlic, minced
  • 1 1/2 tbsp anchovy paste
  • 1 egg yolk
  • 1/2 cup parmesan
  • 1 cup olive oil
  • 1 1/2 tsp salt
Instructions
  1. Chopping the florets off of the cauliflower head, I gave them a drizzle of olive oil and seasoned with salt and pepper to taste. Send them to the BBQ to get charred. 

  2. Now the salad dressing. Combine all your ingredients, minus the olive oil.  Now slowly whisk in the olive oil at a drizzle pace.

  3. Before dressing the salad, I like to massage raw kale. By massaging the leaves, you gently break the leaves down giving it an awesome texture and making it easier to digest.

  4. Once you have chopped the kale and tossed your salad, top it off with a bit more of your parm. 

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