Bulgur, Kale and Roasted Cauliflower Salad
Bulgur wheat is a high fiber, low fat, protein-packed powerhouse. It’s also high in minerals magnesium, manganese and iron. This recipe highlights the freshness of cucumber and the savory qualities of roasted cauliflower. If you prefer to not use oil, you can simply broil the cauliflower and omit the olive oil from the dressing.
Makes about 3½ cups
½ cup bulgur
1 packed cup finely chopped kale
1 teaspoon vegetable oil
1 cup coarsely shopped cauliflower
¼ cup chopped roasted nuts, such as almond
1 cup chopped cucumber
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon minced garlic
Black pepper to taste
2 tablespoons olive oil (optional)
1. Cook the bulgur in boiling water until tender, about 10 minutes. Drain and rinse. Once cool, squeeze out the water and transfer the bulgur to a medium sized bowl.
2. Place the kale in a large saucepan and fill with enough water to float the kale. Bring to a boil, reduce to a gentle simmer and cook the kale for about 5 minutes or until tender; thicker stalks will take longer. Drain the kale and let cool for a few minutes. Squeeze out all of the water and transfer to the bowl with the bulgur.
3. Heat the oil in a large skillet over medium high heat. Add the cauliflower and cook until roasted and tender, about 7 minutes. Transfer to the bowl.
4. To make the Cucumber Dressing, combine the dressing ingredients in a blender and pulse until the texture resembles applesauce. Transfer the dressing to the bowl, combine well and serve.