Summer Cauliflower Kale Tabbouleh Salad

Summer Kale Cauliflower Tabbouleh Salad

12 ounces Kale leaves (about 6 cups), finely chopped in a food processor (to a rice-like consistency)

1/2 head cauliflower, finely chopped in a food processor (don’t used frozen or pre-cooked riced cauliflower)

6-8 green onions, chopped

1 can chickpeas, drained and rinsed

2 cups cherry tomatoes, cut in half

2 -3 Tbsp. fresh lemon juice

1 clove garlic, minced

1/2 tsp. sea salt

2 Tbsp. Braggs Liquid Aminos (or more, to taste)

2 Tbsp. water

Optional Salad ingredients: Fresh chopped mint, fresh chopped parsley, feta

I recommend purchasing the bagged Kale that has been pre-washed. If it needs to be washed, it must be completely dry before pulsing in the food processor. Pulse kale in the food processor until finely chopped.

Pulse cauliflower in the same manner, until it is a rice-like consistency.

Add the kale, cauliflower, tomatoes, drained and rinsed chickpeas, and green onions to a large bowl.

In a small bowl, add lemon juice, liquid aminos, garlic, salt, pepper, and water. Mix well.

Add the dressing to the kale/cauliflower mixture. Adjust seasoning – add more salt and pepper. If you like a lot of dressing I would double the batch.

Serve cold.

Enjoy!

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Summer Cauliflower Kale Tabbouleh Salad

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 12 ounces Kale leaves about 6 cups, finely chopped in a food processor (to a rice-like consistency)
• 1/2 head cauliflower finely chopped in a food processor (don’t used frozen or pre-cooked riced cauliflower)
• 6-8 green onions chopped
• 1 can chickpeas drained and rinsed
• 2 cups cherry tomatoes cut in half
• 2 -3 Tbsp. fresh lemon juice
• 1 clove garlic minced
• 1/2 tsp. sea salt
• 2 Tbsp. Braggs Liquid Aminos or more, to taste
• 2 Tbsp. water
• Optional Salad ingredients: Fresh chopped mint fresh chopped parsley, feta

Instructions

1. I recommend purchasing the bagged Kale that has been pre-washed. If it needs to be washed, it must be completely dry before pulsing in the food processor. Pulse kale in the food processor until finely chopped.
2. Pulse cauliflower in the same manner, until it is a rice-like consistency.
3. Add the kale, cauliflower, tomatoes, drained and rinsed chickpeas, and green onions to a large bowl.
4. In a small bowl, add lemon juice, liquid aminos, garlic, salt, pepper, and water. Mix well.

5. Add the dressing to the kale/cauliflower mixture. Adjust seasoning – add more salt and pepper. If you like a lot of dressing I would double the batch.

6. Serve cold.

This is an incredibly refreshing Summer Tabbouleh salad made with fresh cauliflower and kale. I make it every week and it lasts a good week in the fridge. When you use purple cauliflower it makes a beautiful presentation!

This recipe can be doubled for a family-sized serving.