Cauliflower and Kale Tabbouleh
Cauliflower rice replaces some of the grain in this yummy recipe.
2 c. small cauliflower florets
2 c. rough torn kale leaves
1 c. cooked bulger wheat, quinoa, or brown rice
2 tsp. minced green, red or other mild onion
1 medium cucumber, peeled and small diced
1/2 c. shredded carrots, small-chopped radish, bell pepper, etc., optional
1/2 c. dried currants (or raisins)
1 c. halved cherry tomatoes, (or small-chopped slicer), optional
2-3 Tbsp. buckwheat groats, optional*
Place cauliflower in a food processor and pulse until the size of small rice. Empty into a large bowl. Next, pulse kale in the food processor and pulse until fine. Add to the cauliflower, then gently stir in the bulger, onion, cucumber, currants, and tomatoes and buckwheat groats if using.
Whisk together and toss quantity of your choice into the salad:
1/4 c. olive oil
2 Tbsp. red wine vinegar
1 tsp. honey
1/2 small clove garlic, minced or pressed, optional
Salt and pepper, to taste
Pinch of red pepper flakes, optional
*Find buckwheat groats in the bulk section at your local co-op. The name is deceiving- buckwheat is gluten free, and is not related to wheat. They are a wonderfully crunchy topping and garnish; I use them often, as a substitute for nuts in cookies, muffins, and quick breads too. Healthy, crunchy, low fat, inexpensive- awesome!
Recipe created or adapted by Liz Talley, Urban Graze
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