Cauliflower and Kale Tabouli

There are actually no grains in this salad. But when you grate the cauliflower it definitely resembles the grain and is very good for you.


3 large kale leaves
1/2 head cauliflower
1 cup cherry tomatoes, halved (or heirlooms chopped)
1 stalk, green onion, finely chopped
1 sprig fresh parsley, minced
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely minced
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
freshly ground black pepper
2 tablespoons extra virgin olive oil


Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a sharp knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.