Cauliflower and Kale with Mustard Currant Dressing recipe

All Recipes Side Dish Vegetables Cauliflower

Ingredients

1 tablespoon Dijon mustard
2 teaspoons lemon zest
½ lemon, juiced
2 tablespoons extra virgin olive oil
3 tablespoons dried currants
1 quart water
1 head cauliflower, chopped into bite size pieces
1 bunch dino kale, chopped
salt and freshly ground black pepper to taste

Nutrition Info

169.9 calories
carbohydrate: 24.3 g
cholesterol: : -
fat: 7.6 g
fiber: 6.7 g
protein: 6.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 223.4 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.

  2. Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.

  3. Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This is an easy and somewhat unusual sidedish of steamed cauliflower and kale with a piquant dressing. You can use ordinary kale, arugula or any other cooking green if dino kale is not available -- be sure to adjust cooking time accordingly.

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