8/3/10 Update: Sorry for repeat post from 2 days ago – my database crashed!!! EEEEKS! So I had to restore from older backup and recreate this post. Public service announcement: BACK UP!!!
At the risk of upsetting my vegetarian, vegan and raw fans, I’ll say this: ban the raw cauliflower. Especially the ones you find on raw veggie platters with a generic dip centerpiece. They’re big, bulky and frankly, quite awkward to eat. By the time you’ve managed to wrap your lips around a hunky floret, the drippy ranch dressing has smeared all over the outside of your lipline that’s just out of reach of a sheepish lick. Classy eats.
It wasn’t until a friend came over with a bowl of Cauliflower and Kale Tabouli Salad from Simon’s Coffee Shop in Sarasota that I began making peace with raw cauliflower. Aha! Grating the cauliflower on the large holes of a box grater completely transforms it into elegant nibs.
In fact, it doesn’t even resemble a vegetable anymore, I’ve had dinner guests puzzled over the bits and my own kids thought it was grated cheese (it certainly looks like it!)
If you’re wondering why it’s called “tabouli” when there isn’t an ounce of it in the salad, it’s because the grated cauliflower sort of resemble the grain for people on a raw food diet. It’s a stretch, but okay, I’ll play along with the metaphor in the name of reconciliation.
How to Make Cauliflower and Kale Salad (video)
In this video, I’ll show you a tip on what you need to do with the kale leaf.
Kale leaf (left) Bagged, chopped kale (right) – you can use either in the recipe. Just remove the tough stalk that runs through length of every leaf.
Cauliflower and Kale Salad (Cauliflower Tabouli)
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.
1/2 head cauliflower
1 cup cherry tomatoes, halved
1 stalk, green onion, finely chopped
1 sprig fresh parsley, minced
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely minced
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
freshly ground black pepper
2 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.