A vegan Caesar salad recipe with a twist. Warm, roasted cabbage and creamy, high-protein dressing made from silken tofu and caper brine.
Once ready, remove the baking sheet from the oven and transfer cabbage to a serving platter or plate. Pour dressing on top and add croutons, capers, and hemp hearts (if using).
Dressing can be made ahead of time and stored in an airtight container in the fridge for up to a week. Mix well before using.
This recipe originally appeared on GratefulGrazer.com.