Kale and Tex-Mex Cauliflower Salad
with a pickled jalapeños ranch sauce and cilantro lime chickpeas
Informations supplémentaires
30 min.
|
449 kcal
|
easy
|
|
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 to taste 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!
100gCabbage, Kale
1unitCauliflower
15mlJalapeño(s)
2unitSour Cream
1unitCilantro
200mlChickpeas
0.5unitRed Onion(s)
5gTex-Mex Mix
1unitTomato(es)
3gSpice Mix (garlic powder,dried dill,onion powder)
1unitLime
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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg