Cauliflower, Kale and Mint Tabbouleh
A simple combination of raw cauliflower and kale, it’s the dressing in this salad that really pulls it together, so even if you don’t like currants give this a whirl as they add a lovely sweetness to the finished dish.
Grate the cauliflower on the largest side of a box grater and place in a large bowl. Discard the thick stem.
Pull the kale leaves off the tough stems then roll the leaves up tightly and slice very thinly. Add to the cauliflower.
Dressing: Heat the oil in a sauté pan and cook the onion with a good pinch of salt for 3–4 minutes. Add the currants and cook for 2 minutes. Remove from the heat and add the garlic, zest and orange juice. Pour over the cauliflower and toss to combine. Season well then set aside to cool. Stir in the herbs before serving. Transfer to a serving bowl and serve with the granola clusters (recipe below) if using. Serves 4–6