Friday, April 26, 2013

Posted from

cauliflower and kale salad (cauliflower tabouli)

Servings: 4 Prep Time: 15 Cook Time: 0

It takes about 15 minutes to assemble. Leftovers are perfect refrigerated - the kale and cauliflower stay surprisingly crunchy. If you're buying bagged, chopped kale, use 3 large handfuls of kale - but make sure you tear off and discard the tough stalk that runs the entire length of every leaf.


3 large kale leaves1/2 head cauliflower1 cup cherry tomatoes, halved1 stalk, green onion, finely chopped1 sprig fresh parsley, minced2 tablespoons freshly squeezed lemon juice1 garlic clove, finely minced1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)freshly ground black pepper2 tablespoons extra virgin olive oil


1. Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a chef's knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley.
2. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix.
3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.

No comments:

Post a Comment

Real Time Analytics