Cauliflower-Tomato Salad

Cauliflower-Tomato Salad

Health Rating
Prep Cook Ready in Servings
20 min 0 min 20 min 4


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


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.

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.

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

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

Serve and refrigerate leftovers.

Nutrition Facts

Per Portion

Calories 343
Calories from fat 184
Calories from saturated fat 21.1
Total Fat 20.5 g
Saturated Fat 2.3 g
Trans Fat 0
Polyunsaturated Fat 6.6 g
Monounsaturated Fat 5.6 g
Cholesterol 0
Sodium 551 mg
Potassium 1116 mg
Total Carbohydrate 25.6 g
Dietary Fiber 7.8 g
Sugars 7.7 g
Protein 14.1 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.3
Vegetables 3.9

Energy sources

Recipe from:
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