Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1small head of cauliflowerabout 3 1/2 cups florets
1cupfinely chopped lacinato kale
3/4cupdried cranberries
1/2cupfinely diced red onion
1-15ouncecan garbanzo beansdrained and rinsed
3tablespoonsraw pumpkin seeds
2tablespoonsolive oil
2tablespoonsbalsamic vinegar
1garlic cloveminced
pinchof salt
black pepper to taste
Instructions
1. Place the cauliflower florets in the bowl of a food processor until 3/4 full. Use the pulse button to process the cauliflower until it is broken down into rice-sized pieces. Using a spatula, remove cauliflower from food processor and place in a large mixing bowl.
2. Add the kale, dried cranberries, red onion, garbanzo beans, and pumpkin seeds to the cauliflower. Mix well.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the cauliflower salad and mix well.
4. Season the salad with a pinch of salt and add black pepper to desired taste. Serve chilled. Salad will keep for up to 3 days in the refrigerator.