I LOOOVE kale….but the dressing used for a kale salad can either make or break the entire dish. I played around a bit yesterday and came up with this lovely dressing. The miso adds some saltiness, while the maple adds some sweetness and the tahini adds lovely creaminess. Adapt the toppings to what you have at hand – this is my personal favourite combination. The one essential topping that I strongly suggest you don’t even consider omitting is the fresh dates – preferably medjool:)
- 1 bunch kale, washed, main stem torn out, leaves torn into bite-sized pieces
- desired toppings. I roasted some baby onions in foil (without any salt/spices), peppers, medjool dates, cucumber, baby tomato and a raw corn on the cob. (yes! Raw corn is deliciously juicy as all the water is retained!)
- For the dressing: tahini, maple syrup, rice wine vinegar, water, miso paste, lime/lemon juice
- nutritional yeast
Prepare the kale and chop up all your toppings. In a small shaker, add 2 tablespoons tahini, 1 teaspoon miso, 1 teaspoon rice wine vinegar and 1 tablespoon maple syrup and shake until combined. Add 1 tablespoon of water and shake again. Taste. Keep adding small amounts of water until the taste and texture is best for you. Add some fresh lime juice if you like – I used the juice of half a lime. When it is to your liking, pour it over the kale and massage the kale vigorously for a few minutes until it shrinks considerably in volume and softens. Sprinkle nutritional yeast generously on top and add your toppings.
Man…this was a good supper! I saw this recipe and adapted it to my taste – LOVED IT! The sauce on its own does taste of cauliflower (although still super delicious), but when mixed through spaghetti, you don’t taste the cauliflower and just taste a creamy delicious alfredo. You could jazz this up by adding tempeh bacon, asparagus, roasted artichokes, olives etc, but I love my alfredo plain and simple with mushrooms and loads of freshly ground black pepper.
All the measurements in this recipe are approximate. Depending on your cauliflower as well as on your taste buds, you may want to add a bit more garlic or onion power or nutritional yeast….you get the idea. Use this as a template and go from there.
- 1kg cauliflower
- 1 heaped teaspoon crushed garlic
- 2/3 cup water
- 1/2 cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- salt and black pepper
Steam/boil the cauliflower until soft and drain. Place into your blender. Quickly fry your garlic in a pan on the stove top just to roast it a little – no oil needs to be used – use a tiny dash of boiling water if needed. Now add fried garlic along with all other ingredients into your blender and blend until a smooth sauce is formed. Add water as needed. I suggest going easy on the garlic initially – you can add more but can’t take out. I like garlic so I often add extra, but don’t know about you:)
Pour this sauce over freshly boiled pasta and stir through. Serve with freshly ground black pepper, some vegan parmesan or nutritional yeast and rocket is always a fabulous addition!