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Kale and Tex-Mex Cauliflower Salad

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Kale and Tex-Mex Cauliflower Salad

with a pickled jalapeños ranch sauce and cilantro lime chickpeas

Informations supplémentaires
30 min. | 449 kcal | easy | Vegetarian, Even better the next day, Spicy | 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 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!
100gKale
1unitCauliflower
15mlJalapeño(s)
1.5unitSour Cream
1unitCilantro
200mlChickpeas
0.5unitRed Onion(s)
5gTex-Mex Mix
1unitTomato(es)
3gSpice Mix (garlic powder,dried dill,onion powder)
What you need Pan, Bowls, Strainer, Tongs.
449 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 16g
25%
cholesterol 10mg
3%
fiber 17g
68%
protein 20g
saturated 4g
20%
sodium 411mg
17%
sugar 22g
trans 0g