INGREDIENTS
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1 teaspoon finely grated lime zest
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1/4 cup fresh lime juice
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1/4 cup olive oil
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Kosher salt, freshly ground pepper
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10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline
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1 tablespoon plus 1 teaspoon nutritional yeast
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2 cups 1-inch-wide strips lollo rosso lettuce or romaine
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2 cups torn frisée
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2 ounces Parmesan, finely grated, divided