Start by removing the leaves and stem from the head of cauliflower. Using either a box grater or a food processor, grate the cauliflower until it resembles couscous. You should have about 4 cups of grated cauliflower.
Thinly slice the red cabbage and dino kale. You can use a sharp knife or a mandoline for even slices. The thinner the slices, the better they will blend with the cauliflower.
Chop the green onions and add them to your mixing bowl. These will add a delightful crunch and flavor to the salad.
In a large mixing bowl, combine the grated cauliflower, sliced red cabbage, sliced kale, and chopped green onions. Toss to mix everything evenly.
Next, add the dried cranberries and chopped walnuts. These ingredients will contribute sweetness and crunch, enhancing the overall texture of the dish.
In a small bowl, whisk together the olive oil, fresh lemon juice, and stone-ground mustard. Season with salt and cracked pepper to taste. Adjust the seasoning according to your preference.
Pour the dressing over the salad mixture and toss gently until everything is well coated. Feel free to add more olive oil or lemon juice if you like a tangier flavor.
You can serve this Raw Cauliflower Couscous with Kale and Cabbage immediately or let it sit for about 30 minutes to allow the flavors to meld. Enjoy it as a refreshing side or a light lunch!
