Going Raw: Adventures in Uncooking

In Celebration of Cauliflower

As a kid, cauliflower mystified me. I suppose this is not surprising, since it was far from being a popular vegetable in my part of the country. (Being raised in the South, I was more familiar with collard greens and, yes, fried okra.) In fact, the only time I remember seeing cauliflower in my hometown was at a restaurant salad bar, where everyone passed it over in favor of the bacon bits and shredded cheese.

Only after I converted to raw foods did I discover the awesomeness of this vegetable. How do I love you, cauliflower? Let me count the ways: 1) Cauliflower agrees with nearly every flavor you throw at it: citrus juices, savory herbs, peppery spices, etc. 2) It remains crunchy no matter what, even if you crumble it up and marinade it overnight. 3) Cauliflower reminds me how great it is to eat raw, because — to me — it is truly delicious eaten plain in its natural state but utterly tasteless when eaten plain and cooked. 4) It looks like broccoli, which I think is funny.

So in celebration of cauliflower, I want to share three neat recipes featuring this under-appreciated vegetable. The first couple recipes are light summer salads, and the last one is a creamy dressing.

CAULIFLOWER HERB SALAD
INGREDIENTS
1 head of cauliflower
1 small bunch of parsley
1 small bunch of cilantro
juice from 1 lemon
2 tbsp expeller-pressed extra virgin olive oil
1/3 kalamata olives (or more if you are a big olive fan)
black pepper to taste
salt to taste

Finely chop the cauliflower, parsley, cilantro, and olives. Combine with the lemon juice, olive oil, salt, and black pepper in a big bowl; mix well. If you have time, let it sit for at least an hour or two to marinade.

I think that the large amount of parsley and cilantro in this salad makes it a great recipe for the summer months: it packs a lot of flavor while still being nice and light, and perfect for a picnic.

CURRIED CAULIFLOWER SALAD
found on www.livinghiho.com
INGREDIENTS
1 head of cauliflower
1 bell pepper
1 teaspoon curry
2 tablespoons turmeric
2 teaspoons dulse flakes (optional)
1 tablespoon dry basil, or a handful of freshly chopped basil leaves
4 tablespoons expeller-pressed extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, or 1 tablespoon apple cider vinegar with the “mother”

Using a food processor or just a knife, chop the cauliflower and the pepper into bite-size pieces. In a large bowl, add the remaining ingredients and mix well.

This salad pairs well with a simple raw soup, like a raw tomato bisque or carrot soup. (With any luck, I will be posting a yummy carrot soup recipe soon!)

CAULIFLOWER-TAHINI DRESSING
found on www.livinghiho.com
INGREDIENTS
1 head of cauliflower
2 tablespoons tahini
1 red pepper
1 clove of garlic
1 small onion
juice from 1 lemon
1 teaspoon of Cajun seasoning
1/2 teaspoon salt or to taste
1/2 teaspoon curry powder

Put all the ingredients into a blender and blend well. Reportedly, this makes a little over a quart of creamy, spicy dressing.

I must admit that I have not tried this dressing recipe yet, but it looked so intriguing that I had to include it anyway. If you have a chance to try it, I would love to hear how it goes!