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Summer Cauliflower Kale Tabbouleh Salad
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  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.