cauliflower-and-kale-with-mustard-currant-dressing

Cauliflower and Kale with Mustard Currant Dressing

17 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    6 m
  • Ready In

    16 m
Always Cooking Up Something
Recipe by  Always Cooking Up Something

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (17)

Rate This Recipe
MAGGIE986
23

MAGGIE986

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

EMLEESAN

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

Jenn

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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