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Cauliflower and Kale with Mustard Currant Dressing

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"This is an easy and somewhat unusual sidedish of steamed cauliflower and kale with a piquant dressing. You can use ordinary kale, arugula or any other cooking green if dino kale is not available -- be sure to adjust cooking time accordingly."
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16 m servings 170 cals
Original recipe yields 4 servings


  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.
  2. Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.
  3. Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.

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Read all reviews 19
  1. 21 Ratings

Most helpful positive review

This is a really yummy recipe, and easier than it sounds. The dressing really makes it perfect. I've made it twice, and was out of dijon the first time, so I added some molasses to regular musta...

Most helpful critical review

Not good. I was skeptical of the lemon-dijon combination before making this dish; after trying it I realized my skepticism was warranted. It's not a good combo at all. I won't make this again.

Most helpful
Most positive
Least positive

This is a really yummy recipe, and easier than it sounds. The dressing really makes it perfect. I've made it twice, and was out of dijon the first time, so I added some molasses to regular musta...

This was great! I used broccoli instead of cauliflower and raisins instead of currants, and it tasted wonderfully unique. I also added a little bit of red bell pepper for color, and I made much ...

A good recipe but not one of the best. Needed a lot more of the sauce. I ended up adding more lemon juice and olive oil in the end. We all enjoyed it served over rice as a main dish -- I just...

I love this recipe. A delicious way to eat those cruciferous vegetables that are so good for you. I've made it a few times now. I cook the cauliflower and kale together in a big pot with a pa...

We really liked this unique combination of flavors. The lemon really came through, and the tartness was balanced perfectly by the raisins (I used flame, which are larger, softer, and sweeter). T...

pretty good. i doubled the dressing, as others recommended, but it wasn't liquidy enough to serve over rice as another mentioned. i think if i do this again, or w/ the leftovers i have, i will...

I followed a reviewer's note on doubling the sauce. the result: delicious!!!! love it, and will definitely make it again.

I just loved this recipe. I was a little wary when I looked at the ingredients, but the flavors combine to form such a clean and summery taste. I substituted raisins for currants, as that's all ...

Really good dressing. I didn't have lemon, so I used vinegar instead, and even so, the combination of flavors is great. I used less olive oil than listed and recipe worked out fine. Would use...