Begin by removing the leaves and stem from the head of cauliflower. Cut it into manageable florets. Using a food processor, grate the florets until they resemble couscous or rice. Transfer the grated cauliflower to a large mixing bowl.
Next, thinly slice the red cabbage and dino kale. Chop the green onions. Add all these vibrant veggies to the bowl with the grated cauliflower.
Incorporate the dried cranberries and chopped walnuts into the bowl. These add a delightful sweetness and crunch to your 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 acidity and seasoning according to your preference.
Pour the dressing over the cauliflower mixture. Toss everything together gently, ensuring each ingredient is well-coated with the dressing.
Give your salad a taste and adjust the seasoning or dressing as needed. You can add more olive oil or lemon juice based on your flavor preferences.
Let the salad sit for about 10-15 minutes to allow the flavors to meld. Serve immediately or chill in the refrigerator for a refreshing dish later.
