The cauliflower is blanched then tossed into the bowl together with the kale, parsley and lettuce. The romaine lettuce creates a silky texture for this salad and the blanched cauliflower gives the salad a juicy element due to its balancing. I used no dressing here. I lightly seasoned it with salt & pepper and left it to rest for about 2 hours before eating.
I have to add that my 5 year old nieces loved it. I simply added bits of their favorite meat and they gobbled it all up and asked for seconds. I was super proud of them!
Grab from the garden and make a meal!
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Hi, I’m Onalenna Mothusi, the founder of The Farming Cook. I’m passionate about creating delicious, wholesome recipes that celebrate the best of organic, sustainable farming while keeping health at the forefront.
At The Farming Cook, I believe that good farming equals good flavor, and that healthy eating doesn’t have to be complicated or boring. From Low GI meals and nourishing bowls to indulgent treats and wellness drinks, my goal is to help you eat consciously, enjoy every bite, and feel your best.
When I’m not in the kitchen or on the farm, I love exploring new ingredients, crafting recipes that nourish the body, and sharing tips for sustainable, mindful living.
Whether you’re here for free recipes, wholesome meal plans, or indulgent treats, I hope you find inspiration, joy, and a little extra flavor in your day.
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