Servings: 4 Servings
Raw Cauliflower Couscous with Kale
Cauliflower couscous with kale, cabbage, dried cranberries, walnuts and lemon vinaigrette.
Ingredients
- ½ head cauliflower grated (4 cups)
- 2 cups red cabbage thinly sliced
- 2 cups tightly packed dino kale thinly sliced*
- 5 stalks green onion chopped (3/4 cup)
- 1/2 cup dried cranberries
- 1/2 cup raw walnuts chopped
Dressing:
- 2 tablespoons olive oil or more to taste
- ¼ cup fresh lemon juice
- 2 tablespoons stone ground mustard
- Salt and cracked pepper to taste
Instructions
- Rinse all of the vegetables very well and pat dry.
- Remove the stems on the cauliflower, chop the head in half, and grate one of the halves using a box grater (note: you can also pulse cauliflower florets in a food processor).
- Add cauliflower couscous, cabbage, kale, green onion, dried cranberries, and walnuts to a large serving bowl.
- Whisk together the olive oil, lemon juice, and stone ground mustard together in a small bowl. Pour it over the veggies and toss everything together well. Taste the "couscous" for flavor and add more olive oil, lemon juice, and/or sea salt to taste.
- Serve alongside your favorite entree.
Notes
*you can also use curly kale or Russian kale
Nutrition
Serving: 1Serving, Calories: 334kcal, Carbohydrates: 40g, Protein: 10g, Fat: 18g, Fiber: 10g, Sugar: 24g