Happy 2014 to everyone! This year I am going to make more of an effort to include more savoury recipes on the blog that include heaps of veggies and nutrients in fun and delicious ways. But don’t worry, I will still be including some sweet recipes as well! I feel that this is the perfect recipe to start off the new year; this is a delicious, healthier twist on traditional tabouli. It is wheat free and packed with so much goodness. This is a great option to take to a BBQ to have as a side salad or to have with dinner. As raw kale and cauliflower can sometimes be a bit harsh on the stomach, I have included apple cider vinegar as an optional ingredient in this recipe. It assists with digestion and adds a great flavour as well.
Serves 4 (or more if used as a side salad)
1 small bunch kale, stalks removed (curly kale works best for this)
1 small handful mint leaves
½ cauliflower, cut into small pieces
4 tomatoes, diced
1 small garlic clove, minced
Juice of 1 lemon
1 tbsp apple cider vinegar (optional, see intro)
1 tbsp olive oil
Salt and pepper, to taste
Place all ingredients except for the tomato in a food processor and blend until the kale is in little pieces and the cauliflower is about as small as rice granules.
Transfer all ingredients into a large bowl and stir through the diced tomato. Store in the fridge or serve right away!