Kale & Cauliflower Tabouli
By Melody Caraballo; Foodgazi
This refrigerates well and is a wonderful cold side on hot summer days. Tastes great over grilled eggplant too!
3 kale leaves
1/2 head cauliflower
1 cup tomatoes, chopped
1 stalk, green onion, finely chopped (more to taste)
1 sprig fresh parsley, minced (more to taste)
2 tablespoons fresh lemon juice
1 garlic clove, finely minced
1/2 teaspoon kosher/sea salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
1. Discard the stalks of the kale. Finely chop the kale leaves. Add to a large bowl, along with the tomatoes, green onion and parsley.
2. Grate the cauliflower. 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. Season further to taste.
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