Everyday Dairy-Free Living

Garlicky Grilled Caesar Salad with Cannellini Herb Croutons

February 19, 2016
By: of Thrive
Prep 15 min
Cook 30 min
Yield 2-3

This Vegan Caesar dressing lends the flavor of arame sea vegetable, easily found in the Asian section of your supermarket or specialty food store. Pureed cauliflower provides a fantastic base for traditional seasonings.



  1. Boil the chopped cauliflower in a large pot until tender, about 10-15 minutes. Drain well, blot excess water and set aside.
  2. Reconstitute the arame sea vegetable in water for 5 minutes. Drain and set aside.
  3. In a blender or food processor, add the cauliflower, coconut milk, arame and all other ingredients except olive oil and lettuce.
  4. Puree for 1 minute then drizzle in the olive oil as it purees until it comes together like dressing.
  5. Season to taste, adding more or less acidity with the lemon juice, or cheese flavor with the nutritional yeast.

Cannellini Herb Croutons:

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients and place on baking sheet in a single layer.
  3. Roast beans for 20-25 minutes until the beans have split open.  Cool before serving.

Salad Assembly:

  1. Wash two heads of romaine lettuce and quarter lengthwise. Dry well with a paper towel.
  2. Lightly brush the cut side with olive oil and place on a warm grill for about 5 minutes per side until outermost leaves are slightly wilted.
  3. Serve with Caesar dressing on top. Garnish with croutons and extra lemon wedge on the side.


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