Cauliflower and Kale with Mustard Currant Dressing Recipe - Allrecipes.com
  • READY IN 16 mins

Cauliflower and Kale with Mustard Currant Dressing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 6 mins
  • READY IN 16 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2006

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 mustard. I also substitute broccoli for cauliflower, as I'm not a big fan of cauliflower. I steamed both the kale and the broccoli, rather than boiling them. This is an excellent way to cook kale, and great as leftovers too! Enjoy!

 
Most Helpful Critical Review
Jun 07, 2007

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.

 
Mar 26, 2008

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 more of the dressing than the recipe called for. Try serving over quinoa! Excellent!

 
Mar 27, 2006

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 wanted more flavor.

 
Sep 08, 2009

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 pasta insert (instant steamer!) I also doubled up the sauce to add a little more flavor -- although I thought it was pretty good with the single batch of sauce too.

 
Apr 19, 2007

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). The first bite was a little iffy, but the flavor grew on us. I doubled the dressing, and I steamed the kale rather than boiling it. Definitely a keeper.

 
May 10, 2007

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 put roasted hazelnuts or almonds. it seems to need that sort of texture. i also suggest making the dressing/currants about 30-60 minutes ahead of time to allow the currants to plump more.

 
Dec 29, 2009

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

 

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Nutrition

  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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