Cauliflower-Tomato Salad

Cauliflower-Tomato Salad

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


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)

Instructions


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 375
Calories from fat 206
Calories from saturated fat 22.2
Total Fat 22.8 g
Saturated Fat 2.5 g
Trans Fat 0 g
Polyunsaturated Fat 7.0 g
Monounsaturated Fat 5.9 g
Cholesterol 0 mg
Sodium 563 mg
Potassium 1154 mg
Total Carbohydrate 26.7 g
Dietary Fiber 8.2 g
Sugars 8.0 g
Protein 15.7 g

Dietary servings

Per Portion


Fruit 0.1
Meat Alternative 1.4
Vegetables 4.0

Energy sources


Pygal 28% 448.434689459 140.074998601 55% 348.507252621 276.904025313 17% 335.836611465 119.173503225 28% 55% 17% Carbohydrates Fat Protein
Recipe from: Blissful Basil
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