Melody Caraballo, Foodgazi - CELEBRITY RECIPE OF THE WEEK!

Kale & Cauliflower Tabouli

By Melody Caraballo; Foodgazi

Serves 4

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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