Raw Cauliflower Salad

This salad will just blow your mind! It use raw cauliflower rice as a base instead of grains. It’s a winner, in my opinion. Even if you are not a massive fan of cauliflower, give it a go as you can’t really taste it much. White sauce, herbs and beetroot provide an ample distraction! This salad is healthy, filling, sweet and sour with a good deal of crunch. With a little planning ahead it takes only 5 min to prepare it. For me, it’s certainly a permanent fixture on my healthy dinner list.

For one large serving you will need:

• 250g cauliflower florets

• 50 ml of white sauce

• A big handful of fresh dill

• One medium size of fresh beetroot

• One handful of walnuts; soaked in water for at least an hour

What to do?

1. Peel beetroot and slice 1 cm thick, then boil for ca. 10min until soft but still slightly crunchy

2. Grate cauliflower florets in food processor or with a box grater

3. Finley chop dill

4. Mix cauliflower rice in mixing bowl with dressing and dill. Plate and garnish with beetroot slices and drained walnuts

White mayonnaise dressing:

• 80g cashews soaked in water for at least 1h

• 2 tablespoon of lemon juice

• 1 tablespoon of gluten free soy sauce

• 3 tablespoon of olive oil

• 1 fresh garlic clove

• 1/4 teaspoon turmeric

• 100 ml tablespoon water, or 50ml if you like your dressing to be thicker

• 1 teaspoon of Dijon mustard (optional)

1. Drain cashews from water and add all ingredients

2. Mix in high speed blender until smooth and all combined

3. This recipe will make 300ml of dressing

Tips:

• I make white mayonnaise dressing once a week and keep it refrigerated, this saves me a lot time, as I do not need to make it every time I need it

• I prepare cauliflower rice once a week and keep it in a glass container; this way I only need to worry about mixing it with a dressing and its ready to eat in an instant

• It is always worth to soak nuts in water for at least an hour before eating them; this process will minimize or eliminate the nutritional inhibitors and other toxic substances as they are absorbed into the water. Without the inhibitors and toxic substances, the nutrients of the nuts are more readily available for absorption