| 15 | 20 | 328 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 4 |
| 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.
Cauliflower
is a cruciferous vegetable it is high in fibre and B vitamins!
| Fruit | 0.1 |
| Meat Alternative | 1.3 |
| Vegetables | 3.9 |
