How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cauliflower And Kale With Mustard Currant Dressing?

You need 9 ingredients. The key ingredients include: 1 tablespoon Dijon mustard, 2 teaspoons lemon zest, 1/2 lemon, juiced, 2 tablespoons extra virgin olive oil, and more.

Is Cauliflower And Kale With Mustard Currant Dressing suitable as vegetarian?

Yes, Cauliflower And Kale With Mustard Currant Dressing falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Cauliflower And Kale With Mustard Currant Dressing?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower And Kale With Mustard Currant Dressing

Name: Cauliflower And Kale With Mustard Currant Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 2 teaspoons lemon zest; 1/2 lemon, juiced; 2 tablespoons extra virgin olive oil; 3 tablespoons dried currants; 1 quart water; 1 head cauliflower, chopped into bite size pieces; 1 bunch dino kale, chopped; salt and freshly ground black pepper to taste

Try this homemade Cauliflower And Kale With Mustard Currant Dressing recipe the whole family will love. Made with mustard, lemon zest, lemon and extra v…

This Cauliflower And Kale With Mustard Currant Dressing relies on simple, everyday ingredients such as dijon mustard, lemon zest, lemon, juiced and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 135 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 tablespoon Dijon mustard
2 teaspoons lemon zest
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
3 tablespoons dried currants
1 quart water
1 head cauliflower, chopped into bite size pieces
1 bunch dino kale, chopped
salt and freshly ground black pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
135 kcal
Category
Vegetarian

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