Cauliflower and Kale Salad (Cauliflower Tabouli)
Cauliflower and Kale Salad (Cauliflower Tabouli) might be a good recipe to expand your side dish collection. This recipe serves 4 and costs $1.45 per serving. One serving contains 134 calories, 4g of protein, and 8g of fat. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Steamy Kitchen requires sea-salt, lemon juice, kale, and garlic clove. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 328 people have tried and liked this recipe. Overall, this recipe earns a spectacular spoonacular score of 100%. Users who liked this recipe also liked Cauliflower Quinoa Tabouli Bowls, Kale and Roasted Cauliflower Salad, and Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds.
Servings: 4
Ingredients:
freshly ground black pepper
1/2 head cauliflower
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 sprig fresh parsley, minced
1 garlic clove, finely minced
1 stalk, green onion, finely chopped
3 large kale leaves
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
Equipment:
chefs knife
knife
bowl
box grater
whisk
Cooking instruction summary:
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.
Step by step:
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.
2. Add to a large bowl, along with the cherry tomatoes, green onion and parsley.
3. Grate the cauliflower using the large holes of a box grater.
4. Add to the bowl and mix.
5. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil.
6. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.
Nutrition Information:
covered percent of daily need
