Cauliflower Salad with Tuscan Kale Pesto

INGREDIENTS:

Serves 4

1–2 cloves garlic, roughly chopped

1/2 cup raw almonds

1 bunch Tuscan kale, ribs removed, and leaves roughly torn (about 3 cups)

1/2 cup nutritional yeast or 1/4 cup Parmesan cheese, plus extra for garnish

1 teaspoon maple syrup, grade B

3 tablespoons fresh lemon juice, divided

3/4 cup, plus 2 tablespoons extra virgin olive oil, divided

4 cups finely chopped white cauliflower florets (about 1 large head)

4 cups finely chopped purple cauliflower florets (about 1 large head)

4 large carrots, peeled and shaved with a vegetable peeler

3 cups finely torn red leaf lettuce

3 cups cooked chickpeas

1 cup thinly sliced celery

1/2 cup roughly chopped raw pistachios.

1/4 cup roughly chopped Italian parsley.

sea salt and freshly cracked black pepper, plus Maldon sea salt to finish.

Check also : Mediterranean Quinoa Salad

METHOD:

Pulse the garlic and almonds in a food processor until roughly chopped. Add the kale, and pulse until well combined. Next, add the yeast or cheese, maple syrup, and 1 tablespoon of the lemon juice. 

With the motor running, stream in 1/2 cup plus 2 tablespoons of the oliveoil, along with sea salt and black pepper, until combined but still somewhat chunky. 

Add more salt and pepper, if needed. Transfer thepesto to a glass jar, and refrigerate for up to 5 days.To assemble the salad, place the two kinds of cauli§ower and the carrots, lettuce, chickpeas, celery, pistachios, and parsley in a large.

serving bowl. Drizzle the remaining 1/4 cup of olive oil and 2 tablespoons of lemon juice over the top.Add the desired amount of pesto,and season with Maldon sea salt and black pepper.Toss until well combined.

Sprinkle extra nutritional yeast or cheese over the top just.

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