Cauliflower And Kale Salad (Cauliflower Tabouli)
Enjoy this vibrant and nutritious kale and cauliflower salad, a medley of fresh flavors and textures brought together in a zesty lemon dressing. Tender kale leaves, juicy cherry tomatoes, crunchy cauliflower, and fragrant herbs combine to create a refreshing dish that is both simple to prepare and bursting with wholesome goodness. Perfect for a light lunch or as a vibrant side dish, this salad is a delightful way to enjoy the benefits of fresh, seasonal produce.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
0M
Prep Time
PT0M
Yield
4
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