Garlicky Grilled Caesar Salad with Cannellini Herb Croutons

Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.

2 cups dressing


  • 1 ½ cups cauliflower, cooked, finely chopped

  • 1 ½ tablespoons arame sea vegetable, reconstituted

  • ½ cup So Delicious® Dairy Free Unsweetened Coconut Milk

  • 1 tablespoon Dijon mustard

  • 2 teaspoons red wine vinegar

  • 2 teaspoons balsamic vinegar

  • 1 tablespoon dry nutritional yeast

  • 3 tablespoons lemon juice

  • 4 dashes hot pepper sauce (such as Tabasco®)

  • 3 cloves garlic

  • 1 teaspoon salt

  • 1 teaspoon cracked black pepper

  • ½ cup olive oil

  • 2 heads romaine lettuce

Cannellini Herb Croutons:

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • ¼ cup finely chopped Italian parsley

  • 1 ½ teaspoons fresh lemon juice

  • 4 ½ teaspoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon nutritional yeast

  • ½ teaspoon salt


  1. Boil the chopped cauliflower in a large pot until it is tender enough to mash with the back of the spoon, about 10-15 minutes. Drain the cauliflower well then use a salad spinner or paper towels to blot excess water. Set aside.

  2. Reconstitute the arame sea vegetable in water for five minutes. Drain and set aside.

  3. In a blender or food processor, add the cauliflower, coconut milk, arame, mustard, red wine and balsamic vinegars, nutritional yeast, lemon juice, hot sauce, garlic, salt and pepper. Puree for 1 minute then drizzle in the olive oil as it purees until it comes together like dressing. Season to taste, adding more or less acidity with the lemon juice, or cheese flavor with the nutritional yeast.

  4. Croutons: Preheat oven to 375 degrees.

  5. Combine all crouton ingredients and place on baking sheet in a single layer.

  6. Roast beans for 20-25 minutes until the beans have split open. Cool before serving.

  7. Salad assembly: Wash and quarter lengthwise two heads of romaine lettuce, taking care to dry well with a paper towel. Brush cut sides with a little olive oil and place on a warm grill. Grill for about 5 minutes per side until outermost leaves are slightly wilted.

  8. Serve with a generous amount of Caesar dressing on top and finish with croutons. Serve extra lemon wedges on the side.

Cook's Notes:

This flavorful Caesar dressing compensates for the lack of anchovies with arame sea vegetable, easily found in the Asian section of your supermarket or specialty food store. The cauliflower when puréed provides a fantastic base for seasoning with traditional Caesar dressing ingredients.

Nutrition Facts (per serving)

453 Calories
34g Fat
31g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453
% Daily Value *
Total Fat 34g 44%
Saturated Fat 5g 26%
Sodium 1285mg 56%
Total Carbohydrate 31g 11%
Dietary Fiber 13g 48%
Total Sugars 4g
Protein 9g
Vitamin C 70mg 349%
Calcium 111mg 9%
Iron 4mg 22%
Potassium 649mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.