Author Notes
I first saw this recipe on a blog I love called 101 Cookbooks. Anyone who knows me knows I have a bit of a cookbook fetish — I have literally hundreds of them. It relaxes me to sit with a stack of them and flip through page after page of beautifully photographed food. And the new Bar Tartine cookbook looks like it won’t disappoint — I’ve already pre-ordered it. The photographs on 101 Cookbooks are so beautiful, I just had to make this dish. I have tried to incorporate more raw food dishes into my diet over the past several years, but I have to admit, I don’t usually love them. This salad, though, is going to become a go-to dish for me — it’s just that good. And that healthy. And that pretty.
I did change the recipe slightly so that I could use the ingredients I had on hand in my fridge; I was too lazy to go to the market. It came out great, so I will share my version with you here.
- See more at: http://www.theresacookinmykitchen.com/raw-cauliflower-salad/#sthash.ge6F9F0t.dpuf —sisaaacs1
Ingredients
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1 cup
full-fat Greek yogurt
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5 tablespoons
avocado oil
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2
garlic cloves, minced
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1/2
large lemon, juiced
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1 tablespoon
red wine vinegar
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1 tablespoon
raw honey, melted and cooled
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sea salt and black pepper, to taste
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1
medium head cauliflower, broken into very small florets
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1
long seedless cucumber, peeled and diced
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5 ounces
portabella mushrooms, diced
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6
red radishes, thinly sliced
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15 ounces
can chickpeas, rinsed and drained
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3
scallions, sliced
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1/4 cup
sunflower seeds, lightly toasted
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1/2 bunch
fresh dill, chopped
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1/2 bunch
fresh parsley, chopped
Directions
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Make the dressing: whisk the yogurt and ingredients through honey in a small bowl. Season with salt and pepper. Cover and refrigerate.
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Make the salad: Place all ingredients in a large bowl. Stir in dressing. Let sit at room temperature for about 1/2 hour, stirring occasionally. The yogurt will begin to soften the veggies a bit. This salad will keep, covered and refrigerated, for two days. Enjoy!
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