Versatile Food Prep (a delicious recipe and 3 ways to use it)

Today's recipe is Cauli-Kale Tabouli. It makes a huge bowl of around 4 serves.

For additional plant protein you can absolutely swap the cauliflower for cooked quinoa or couscous. Both would be delicious.

1/2 medium head cauliflower, chopped (or 1/2 cauliflower and 1/2 brussels)
1/2 large bunch kale, ripped into pieces
1/4 cup each basil and oregano, chopped
2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
1/3 cup pumpkin seeds
1 red capsicum, finely sliced
2 spring onions, finely sliced
12 sun-dried tomato halves, finely sliced
2-4 tablespoons nutritional yeast
4 tablespoons hemp seeds
1-2 tablespoons macadamia or avocado oil
sea salt to taste.
a handful of roasted pecans
1/3 avocado, sliced

Place cauliflower in food processor and pulse until it resembles rice (rather than mush!). Transfer cauliflower to a large bowl and next process the kale until finely chopped. As kale is nearly done, add pumpkin seeds and pulse a couple of times.

Add kale, pumpkin seeds plus all remaining ingredients to the cauli and mix well.

Top with roasted pecans and avocado.

Here are my favourite ways to use this Cauli-Kale Tabouli:

With an abundance of baked or bbq veg, like eggplant, mushrooms and zucchini.
In baked capsicum halves or in mini raw capsicum with extra avocado.
In a hummus, salad and falafel wrap.

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