Cauliflower-Tomato Salad

15 20 328
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 4
Cauliflower-Tomato Salad
Health Highlights


1 clove(s) Garlic (for dressing)
1/4 tsp Black pepper (for dressing, to taste)
1/2 tsp Sea Salt (for dressing)
1/4 cup Lemon juice (for dressing)
1/4 cup Tahini (for dressing)
1/4 cup Water (for dressing)
1 tsp Agave nectar (syrup) (optional, for dressing)
1/4 cup Basil, fresh (finely chopped)
1/4 cup Parsley, fresh (finely chopped)
1 medium head Cauliflower (de-stemmed, cut into large pieces)
2 cup Kale (de-stemmed)
2/3 cup Sun-dried tomatoes
1/3 cup Pine nuts, dried
1/4 cup hulled Hemp seeds, shelled
1/4 cup Pumpkin seeds (pepitas)


1. Grate the cauliflower pieces in a food processor with the grater attachment in place. You can also use the regular attachment and pulse until the cauliflower is riced.

2. Transfer the riced cauliflower to a large, non-reactive bowl, and add in the kale, sun-dried tomatoes, parsley, basil, pine nuts, hemp seeds, and pumpkin seeds.

3. Make dressing by adding the lemon juice, tahini, garlic, water, sea salt, and black pepper to a blender.

4. Blend on high for 1-2 minutes or until smooth and creamy. If desired, add in ½-1 teaspoon agave nectar to balance the acidity of the dressing.

5. Pour the dressing over the cauliflower mixture and toss to coat.

6. Serve and refrigerate leftovers.



is a cruciferous vegetable it is high in fibre and B vitamins!

Nutrition Facts

Per Portion

Calories 328
Calories from fat 198
Calories from saturated fat 19.6
Total Fat 22.0 g
Saturated Fat 2.2 g
Trans Fat 0
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 5.7 g
Cholesterol 0
Sodium 375 mg
Potassium 1063 mg
Total Carbohydrate 22.3 g
Dietary Fiber 7.6 g
Sugars 8.4 g
Protein 14.0 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.3
Vegetables 3.9

Energy sources


Meal Type(s)