Kale and Tex-Mex Cauliflower Salad

Informations supplémentaires

30 min. | 449 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Chop the cilantro, the onion and the jalapeños. Roughly chop the kale. Cut the cauliflower into pieces. Cut the tomato into quarters or cubes. Zest the lime. Drain and rinse the chickpeas.

2. Cook the cauliflower Warm up a generous drizzle of oil in a pan over medium-high heat. Cook the cauliflower with the Tex-Mex spices to taste for 8-10 minutes or until browned. Add salt and pepper, to taste. Remove from the pan.

3. Make the sauce Mix the sour cream with the spice mix, the jalapeños (to taste) and some lime juice.

4. Mix the chickpeas Toss the chickpeas with the lime zest, the lime juice (to taste), the cilantro, a drizzle of oil, some salt and some pepper.

5. Cook the kale Add the kale to the pan that cooked the cauliflower with half of the onion and 2-3 tbsp. of water. Cook 2-3 minutes or until tender. Add salt and pepper.

6. Plate your dish Mix the kale with the cauliflower, the chickpeas, the remaining onion, the tomato and the sauce. Add salt and pepper to taste. Bon appétit!

100gCabbage, Kale

1unitCauliflower

15mlJalapeño(s)

2unitSour Cream

1unitCilantro

200mlChickpeas

0.5unitRed Onion(s)

5gTex-Mex Mix

1unitTomato(es)

3gSpice Mix (garlic powder,dried dill,onion powder)

1unitLime

What you need Pan, Bowls, Strainer, Tongs.

449 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 65g

22%

fat 16g

25%

cholesterol 10mg

fiber 17g

68%

protein 20g

saturated 4g

20%

sodium 411mg

17%

sugar 22g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg