Cauliflower and Kale Salad (Cauliflower Tabouli)
This Cauliflower and Kale Salad is SO EASY! A fresh, vibrant, and nutritious dish bursting with zesty lemon and garlic flavors.
Servings: 4 servings
Ingredients
- 3 large leaves kale Choose fresh, dark green leaves for the best flavor
- 1/2 head cauliflower cleaned, cut into florets
- 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 or sea salt or 1/4 teaspoon table salt
- freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Begin by washing the kale leaves thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale into your mixing bowl.
- Wash the cauliflower and remove the leaves. Cut it into small florets. For a finer texture, pulse the florets in a food processor until they resemble rice grains. Add the cauliflower to the bowl with the kale.
- Add the halved cherry tomatoes, finely chopped green onion, and minced parsley to the mixing bowl.
- In a small bowl, whisk together the freshly squeezed lemon juice, minced garlic, olive oil, salt, and freshly ground black pepper. Adjust the seasoning to taste.
- Pour the dressing over the salad mixture. Use tongs or your hands to gently toss everything together until well combined and evenly coated.
- Transfer the salad to a serving platter and enjoy immediately, or chill in the refrigerator for about 30 minutes to allow flavors to meld.
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Serving Platter
Notes
- Massage the kale leaves before mixing to soften them and enhance flavor absorption.
- Keep the dressing separate if preparing ahead to maintain the crunchiness of the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to three days, best consumed within two days to avoid sogginess.