Cauliflower and kale salad (cauliflower tabouli)

Discover a refreshing mix of flavors and textures with this Cauliflower and Kale Salad, a modern twist on classic tabouli. Perfect for a nutritious meal!

Ingredients:

• 3 large kale leaves
• 1/2 head cauliflower
• 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/sea salt (1/4 teaspoon table salt)
• freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions:

1. Separate the tender kale leaves from the fibrous stem in the middle. Get rid of the thick stem. Utilize a chef's knife to finely cut the kale leaves. Use a rocking motion with your knife on the leaves, mimicking the action of mincing. Transfer to a spacious bowl, and include the cherry tomatoes, green onion, and parsley.
2. Use the larger holes of a box grater to shred the cauliflower. Add it to the bowl and combine.
3. Combine lemon juice, garlic, salt, pepper, and olive oil in a small bowl. Drizzle the dressing over the ingredients in the bowl and lightly mix. Taste and adjust seasoning with more salt if required.

Summary:

• Calories: 384 kcal
• Fat: 29 g
• Protein: 10 g
• Carbs: 29 g
• Potassium: 1594 mg
• Magnesium: 94 mg