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Cauliflower and Kale Tabbouleh

This was one the most popular recipes on the W8less 40 Day Challenge. It’s crunchy, fresh and delicious. Every ingredient is a nutritional powerhouse and you will feel the goodness seeping into you when you eat it. You can serve it as a side salad, or stir in a small tin of wild Alaskan salad to make it a meal!


  • 1 head of cauliflower

  • 1 bunch of parsley

  • 250 gms cherry tomatoes

  • 4 spring onions

  • 1 cup kale

  • 2 limes

  • Zest of 1/2 a lime

  • 40ml olive oil

  • 1/2 cup slivered almonds

  • Salt and pepper

  • Optional: 1 handful of goji berries or 1/2 pomegranate


  • 1.

    Grate cauliflower using a hand grater or food processor.

  • 2.

    Cut tomatoes into quarters and finely chop parsley.

  • 3.

    Separate kale leaves from the thick stems and slice into fine strips.

  • 4.

    Chop spring onions. Heat oven and lightly toast almond slivers.

  • 5.

    Juice limes and mix with zest, olive oil, salt and pepper.

  • 6.

    Place all the vegetables into a bowl and mix together.

  • 7.

    Pour over dressing and stir well. Top with slivered almonds.

  • 8.

    This salad gets better with age so if you can wait 20 minutes before you eat it, the flavours will be even more delicious.


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