Cauliflower and Kale with Mustard Currant Dressing


  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon zest
  • 1/2 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons dried currants
  • 1 quart water
  • 1 head cauliflower, chopped into bite size pieces
  • 1 bunch dino kale, chopped
  • Salt and freshly ground black pepper to taste


In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.

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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.

Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.