Broccoli, White Bean & Kale Caesar Salad

Toss broccoli on a baking sheet with 2 tsp olive oil (4 tsp for 4 servings), salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned, 15-20 minutes.

Place kale in a large bowl; add a drizzle of olive oil (large drizzle for 4 servings) and a pinch of salt. Using your hands, massage (similar to how you would knead dough) until leaves are tender, 1-2 minutes.

Heat a drizzle of olive oil (large drizzle for 4 servings) in a small pan over medium-high heat. Add panko and cook, stirring, until golden brown, 2-3 minutes.

Remove from heat. Stir in lemon zest, half the garlic powder, half the nutritional yeast, a pinch of salt, and pepper. Transfer to a small bowl.

In a second small bowl, whisk together mayonnaise, mustard, remaining garlic powder, remaining nutritional yeast, ½ tsp Worcestershire sauce, and juice from one lemon wedge (1 tsp Worcestershire sauce and juice from two lemon wedges for 4 servings). (Save any remaining Worcestershire sauce for another use.) Set aside.

Halve ciabatta and toast until golden brown.

Lightly drizzle cut sides with olive oil. Halve on a diagonal.