Brussels sprouts star in this plant-based salad that's full of
flavor and texture. It combines two different preparations of the
sprouts bringing a touch of smoky flavor to the plate.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Divide the Brussels sprouts into half. Chop the first half of sprouts down the middle and place on the baking sheet. Toss with olive oil and salt and pepper. Place in the oven to bake for 25 minutes, flipping halfway through.
Meanwhile, finely shred the remaining Brussels sprouts very thinly using a knife or mandolin, and add to a salad bowl.
In a food processor, or blender, add the vegan parmesan ingredients and pulse until the mix comes together, and still a little chunky.
Add the cooked Brussels sprouts to the salad bowl and toss with the Caesar dressing and add half of the vegan parmesan.
Divide onto plates and serve with additional parmesan.
