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+ servings

Cauliflower and Kale Salad (Cauliflower Tabouli)

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.
Prep Time 15 mins
Servings 4


  • 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 clove garlic, finely minced
  • 1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil


  • 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.
  • Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix.
  • 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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