Instructions

• Rinse the kale leaves, cauliflower, cherry tomatoes, green onion, and parsley under cold water; shake off excess water and pat dry with paper towels or a clean kitchen towel.
• Remove the tough center stalk from each kale leaf: hold a leaf by the stem and strip or cut the leafy part away from the thick midrib. Discard the stalks.
• Stack the kale leaves, roll them into a loose cylinder, and finely chop (mince) the leaves with a chef’s knife. Transfer the chopped kale to a large bowl.
• Halve the cherry tomatoes and add them to the bowl with the chopped kale.
• Trim the root end of the green onion, then finely chop the white and green parts; add the chopped green onion to the bowl.
• Remove the parsley leaves from the sprig, finely mince the leaves, and add the minced parsley to the bowl.
• Remove the core from the 1/2 head cauliflower and cut into pieces that will fit your box grater. Using the large holes of a box grater, grate the cauliflower and add the grated cauliflower to the bowl with the other ingredients; toss to combine.
• In a small bowl, whisk together 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, and 2 tablespoons extra virgin olive oil until combined.
• Pour the dressing over the salad and toss gently until evenly coated. Taste and adjust seasoning with additional salt or pepper if desired. Serve.