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Cauliflower and Kale with Mustard Currant Dressing

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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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

MAGGIE986
23
3/12/2006

This is a really yummy recipe, and easier than it sounds. The dressing really makes it perfect. I've made it twice, and was out of dijon the first time, so I added some molasses to regular mustard. I also substitute broccoli for cauliflower, as I'm not a big fan of cauliflower. I steamed both the kale and the broccoli, rather than boiling them. This is an excellent way to cook kale, and great as leftovers too! Enjoy!

EMLEESAN
15
3/26/2008

This was great! I used broccoli instead of cauliflower and raisins instead of currants, and it tasted wonderfully unique. I also added a little bit of red bell pepper for color, and I made much more of the dressing than the recipe called for. Try serving over quinoa! Excellent!

Jenn
10
3/27/2006

A good recipe but not one of the best. Needed a lot more of the sauce. I ended up adding more lemon juice and olive oil in the end. We all enjoyed it served over rice as a main dish -- I just wanted more flavor.