Cauliflower and Kale with Mustard Currant Dressing

[vegelady]

     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



     Directions:


     1. In a medium bowl, whisk together mustard, lemon zest and lemon juice.
        Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.

     2. Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender.
        Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan.
        Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.

     3. Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.