Raw Cauliflower Salad
This salad was surprisingly crunchy and flavorful. A keeper. By no means am I a raw food fanatic, but I do think we can benefit tremendously from eating more minimally processed foods. This is an easy way. I made this salad the first time while staying at a Summer cottage up North in Denmark, where blue is the theme color – and I mean blue all over except for the walls and floors. It’s amazing what a person can get used to. Thanks to Claus Meyer for his Almanak and inspiration. I have adapted the salad quite a bit and made it several times since. Now you can make it too…
- 1 medium sized head of cauliflower
- 2-3 tbsps olive oil
- Juice and zest from 1/2 lemon
- 1/4 cup / 60 ml toasted roughly chopped almonds
- 1/4 cup / 60 ml dried cherries
- 1/4 cup / 60 ml chopped fresh parsley
- Salt & pepper
- Remove the stem and cut the cauliflower into small bites. You decide how rustic or fine you like it.
- Then simply assemble the salad with the chopped almonds, cherries and parsley.
- Pour the olive oil straight onto the salad, then add zest and squeeze the lemon. Give it a good stir.
- Season with salt & pepper. Taste, serve, enjoy.
Love to hear that! 6 out of 7 – that is definitely a hit 🙂
This was a hit except for Michael of course, my picky eater!! Ingrid liked it too. 🙂
I thank you my loyal supporter 😉 I hope you like it as much as I did!
This sounds so much better than just dipping it into a ranch dressing. I’ll have to try it! You always can make it simple and taste so much better. Love it!