Kale and cauliflower salad
Hold the meat, welcome the vegetables to this wholesome, colorful salad.
Everyone should eat more cauliflower but, really, one can only eat so much. Well, by running the veggie through a food processor, you create a "cauliflower rice" that is a great addition to almost any dish. It adds a wonderful texture and flavor to salads, like this one.
It's also great as a last addition to any stir fry, perfect for soups, and even chili. The possibilities are endless! You will be surprised at what it goes with.
- 3 ounces chopped kale
- 1/2 head of cauliflower
- 1 red pepper
- 1 carrot
- 1 cucumber
- 4 ounces cherry tomatoes
- Your favorite dressing
- Salt and pepper to taste
Make sure your kale is washed by adding it to a large bowl filled with water. Let it soak for about 30 seconds, then work the kale with your hands, removing any debris. Strain and run the kale through a salad spinner.
Now you are going to create a cauliflower rice for the salad. Cut a head of cauliflower in half, then trim the florets off one side. Process those florets in a food processor until the cauliflower looks like rice. If you don't have a food processor, simply run the veggie over a cheese grater or mince it with a knife.
Julienne the peppers and carrots.
Peel the cucumber, slice it lengthwise and then again, cutting it into quarters. Then slice the quarters into 1/4 inch pieces.
Place the cherry tomatoes between two small plates, with one upside down, creating a flying saucer effect. Run your knife between the plates, cutting the tomatoes in half.
Add all of the veggies to a salad bowl and top off with your favorite dressing and some salt and pepper.