Ingredients

The following ingredients have 4 Servings
  • 1 head of cauliflower, stemmed and cut into large pieces
  • 2 cups finely chopped dino or lacinto kale, stemmed
  • 2/3 cup dry-packed sun-dried tomatoes, chopped
  • 1/4 cup finely chopped Italian parsley
  • 1/4 cup chopped fresh basil
  • 1/3 cup raw pine nuts
  • 1/4 cup hemp seeds
  • 1/4 cup raw pepitas ((shelled pumpkin seeds))
  • 1/4 cup fresh lemon juice
  • 1/4 cup raw tahini
  • 1 garlic clove
  • 1/4 cup water
  • 1/2 teaspoon fine-grain sea salt or to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon agave nectar or pure maple syrup* ((optional))

Instruction

  • 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, sundried tomatoes, parsley, basil, pine nuts, hemp seeds, and pepitas.
  • 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 1/2-1 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.