Dive into the crunch and freshness of our Raw Cauliflower Salad, a dish that’s as vibrant and healthy as it is delicious. This salad is a celebration of raw, natural ingredients, each bringing their unique textures and flavours to create a symphony in a bowl.
Ingredients:
Salad Ingredients:
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/4 cup spring onion, sliced
Dressing Ingredients:
- 1/2 cup cashews, soaked until soft (or 1/4 cup cashews and 1/2 block of tofu for a lighter version)
- 1/2 cup water (more if needed)
- 1 date, soaked
- 1 teaspoon dried mustard powder
- 2 tablespoons coconut aminos
- 1-2 tablespoons dried dill
- 1/2 lemon, juice and zest
- 2 cloves of garlic, chopped
- Himalayan salt and pepper to taste
- 1/2 cup chopped walnuts
Method of cooking:
In a large bowl, combine the cauliflower, cucumber, tomato and spring onion.
Toss to mix well.
In a blender, combine the soaked cashews (and tofu if using), water, soaked dates, mustard powder, coconut aminos, dill weed, lemon juice and zest, and garlic.
Blend until smooth, adding more water if necessary to achieve the desired consistency.
Season to taste with Himalayan salt and pepper.
Pour the dressing over the salad and toss to coat.
Sprinkle the chopped walnuts on top for extra texture and flavour.
Chill in the fridge for at least 30 minutes to allow the flavours to meld.
Serve chilled, garnished with additional dill or spring onion if desired.
