(ads will not print)

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 leaves
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.