Kale Caesar Salad With Cauliflower Steaks

Serves: 2 // Serving Size: 1 steak + 1/2 of the salad  // Prep time: 30 minutes

INGREDIENTS

Salad

1 small bunch lacinto kale, de-stalked and roughly chopped

1/4 red onion, finely sliced

4 tbsp hemp seeds

1 avocado, cut in half

Mushroom bacon

4-5 button mushrooms, thinly sliced

1 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

Cauliflower steaks

1 head of cauliflower (will yield 2-3 steaks)

Marinade

3 tbsp coconut milk

2 tbsp coconut aminos

1 tbsp sesame oil

1/4 tsp chili flakes

Salt and Pepper to taste

Dressing

1/4 cup water

2  tbsp tahini

1 tbsp olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

Small piece of ginger

Small garlic clove

Salt and Pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut and marinate the cauliflower steaks: Place a head of cauliflower stem side down on a cutting board. Slice into steaks about 1 inch wide.
Save the rest of the florets for other recipes.

3. In a shallow bowl, mix coconut milk, aminos, sesame oil, chili flakes, salt, and pepper. Place the steaks into the marinade making sure they're coated thoroughly and set aside. 

4. Allow the cauliflower steaks to marinate while you make the mushroom bacon: Slice the mushrooms into 1/8 in slices and lay them in a single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake 8-10 minutes per side, until golden brown and crunchy.

5. While the mushrooms bake, prepare the dressing: Place all dressing ingredients in a blender and blend for 1 minute until smooth. Transfer to a bowl and set aside while you cook the cauliflower steaks and prepare the salad. 

6. Cook the cauliflower steaks: Heat a pan to medium heat. Drizzle the pan with olive oil and place the steaks in the pan. After 2 minutes, cover the pan. Flip the steaks after 5 minutes, take the lid off, and drizzle some of the marinade on top. Cook for an additional 5-8 minutes, until you can pierce the steaks with a fork and the marinade is nicely caramelized.

7. To make the salad: Place the roughly chopped kale and red onion in your salad bowl and toss. 

To serve, pour the dressing over the salad and mix until thoroughly coated. Top with cauliflower steaks (feel free to drizzle on the rest of the marinade if you didn’t use it all in cooking), mushroom bacon, avocado, and hemp seeds.

Enjoy!

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra