Cauli-Caesar Salad
Recipe type: salads
  • 3 large outer romaine leaves approximately 7 to 9 inches long
  • 5 smaller inner leaves measuring 3 to 5 inches long and trimmed 1 inch at the bottom. (Note, these leaves will be standing vertical in the middle of the salad so the bottom cut must be square.)
  • Cauli-Caesar sauce
  • Cauli-Caesar croutons
  1. Cut the stem out of the 3 large romaine leaves, leaving 6 half leaves.
  2. Place large leaves into a large bowl and add 2 tablespoons of the Cauli-Caesar sauce and 1 tablespoon Parmigiano Reggiano.
  3. Toss with a spoon to coat all the leaves. (Note: these leaves are intentionally wilted more because they provide a nest for the smaller, crunchier, inner leaves to stand up in.)
  4. Lay all the leaves on a cutting board horizontally in a 14- to15-inch pile approximately 2-3 inches wide. (Note: leave on the board for 3 to 6 minutes to wilt a bit.
  5. Place the smaller, trimmed leaves into the bowl and toss with 2 tablespoons sauce and 1 tablespoon Parmigiano Reggiano.
  6. Once the smaller leaves are dressed, place the base of these leaves on the end of the leaves on the cutting board and roll gently while holding the roll and the leaves. Roll all the way until the end of the large leaf line.
  7. Gently turn the salad vertically making the long-leaf, circular base lay at the bottom of a plate.
  8. Gently make sure the small, vertical leaves are securely in the donut-shaped base and able to stand on their own. (This may take several tries.) Dust with more Parmigiano if you wish.
  9. Garnish with the cauliflower croutons and serve. (Optional- sautéed shrimp or chicken tossed in another tablespoon of the Caesar sauce.)
Recipe by Pizza Today at