1 teaspoon finely grated lime zest
¼ cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup olive oil
Kosher salt, freshly ground pepper
10 ounces cauliflower florets (from about ½ of a small head), very thinly sliced lengthwise on a mandolin
1 tablespoon plus 1 teaspoon nutritional yeast
2 cups 1-inch-wide strips lollo rosso lettuce or romaine
2 cups torn frisée
2 ounces Parmesan, finely grated, divided
ACTIVE: 15 MINTOTAL: 15 MIN
Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.