Cauliflower, Kale & Mint Tabbouleh

This recipe tastes better than it sounds. The dressing really pulls it all together and makes you keep putting your fork in the bowl for 'just one' more mouthful. A good recipe for either lunch or dinner. The best part is it takes only 15 minutes to make.


Ingredients 1/2 Cauliflower 6 kale leaves (or spinach) small handful each mint, basil, chopped Dressing 3 tbsp olive oil 1 large red onion, sliced thinly 1/2 cup currants 2 cloves of garlic finely grated zest and juice 1 orange sea salt and freshly ground pepper


Instructions 1. Grate cauliflower on the largest side of grater. Place in large bowl. Discard large stems. 2. Pull the kale leaves off the stem, then roll leaves up very tightly and slice very thinly. Add to cauliflower. 3. Make dressing: Heat oil in sauce pan and cook onion with good pinch of salt for 3-4 minutes. Add the currants and cook for two minutes. Remove from heat and add the garlic, zest and orange juice. Pour over cauliflower and toss to combine. Season well and set aside to cool. 4. Stir in herbs before serving.


Nutritionist Cambridge
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