Friday, April 26, 2013

Posted from SteamyKitchen.com


cauliflower and kale salad (cauliflower tabouli)

Servings: 4 Prep Time: 15 Cook Time: 0
cauliflower-kale-salad-2086

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.

ingredients:

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

directions:


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.

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