Wow! Who would have thought that the humble cauliflower was packed with so much goodness? Not me, until I checked the nutritional values for this curious white vegetable.
It turns out that the humble cauliflower is not something to be forgotten about. It contains high levels of vitamin C, folate, fibre, magnesium, and vitmin K as well as being low in saturated fats and calories.
It is actually being studied as a vegetable that is useful for reducing cancer due to the antioxidants it contains, and it also is known for having anti-inflammatory benefits. The cauliflower seems like a vegetable that should be at the core of any raw vegan diet, especially as it is best eaten uncooked.
But how to prepare it so that it actually tastes interesting? I decided to experiment with flavours and textures and was thoroughly pleased with the outcome. As with all my recipes, the amounts listed here are estimates (I hate measuring!), and don’t be afraid to leave out the optional items that I included, or to add other salad ingredients that you may have on-hand that will add flavour, colour or crunch.
Crunchy Curried Cauliflower Salad
1 head cauliflower
2 stalks celery, diced
1 cucumber, peeled and diced
2 grated carrots
snow pea sprouts (optional)
1/4 cup olive oil
1/4 cup water
1 cup almond meal
2 cloves garlic, crushed
fresh grated ginger
1 tbl spoon honey
2 tbl spoon tumeric
2 tbl spoon curry powder
- First prepare the main salad ingredients. I put the cauliflower florets into the food processor and ground the cauli for about 15 seconds so it resembled grains of rice.
- Put the cauli into a mixing bowl and add the carrots, sprouts, cucumber, raisins and walnuts.
- For the dressing, mix in the blender the oil, water, almond meal, garlic, ginger, honey and spices to make a smooth paste.
- Pour the sauce over the other salad ingredients and mix.
- I garnished with some avocado pieces to top off the colour, flavour and texture I like my dishes to have.