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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Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

170 calories; protein 6.4g 13% DV; carbohydrates 24.3g 8% DV; fat 7.6g 12% DV; cholesterolmg; sodium 223.4mg 9% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2006
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! Read More
(23)

Most helpful critical review

Rating: 2 stars
06/07/2007
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. Read More
(2)
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/12/2006
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! Read More
(23)
Rating: 5 stars
03/26/2008
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! Read More
(15)
Rating: 4 stars
03/27/2006
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. Read More
(10)
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Rating: 5 stars
09/08/2009
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. Read More
(6)
Rating: 4 stars
04/19/2007
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. Read More
(6)
Rating: 4 stars
05/11/2007
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. Read More
(5)
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Rating: 5 stars
06/05/2008
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 I had on hand. I served it warm along side a mandarin pork dish but I actually enjoyed it better cold/room temperature the next day. Read More
(4)
Rating: 5 stars
12/29/2009
I followed a reviewer's note on doubling the sauce. the result: delicious!!!! love it and will definitely make it again. Read More
(4)
Rating: 5 stars
10/15/2009
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 this on a variety of vegetables in the future. Read More
(3)
Rating: 2 stars
06/07/2007
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. Read More
(2)