Raw Cauliflower Salad

April 28, 2015
0 Ratings
  • Serves 10
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: —sisaaacs1

What You'll Need
  • 1 cup full-fat Greek yogurt
  • 5 tablespoons avocado oil
  • 2 garlic cloves, minced
  • 1/2 large lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon raw honey, melted and cooled
  • sea salt and black pepper, to taste
  • 1 medium head cauliflower, broken into very small florets
  • 1 long seedless cucumber, peeled and diced
  • 5 ounces portabella mushrooms, diced
  • 6 red radishes, thinly sliced
  • 15 ounces can chickpeas, rinsed and drained
  • 3 scallions, sliced
  • 1/4 cup sunflower seeds, lightly toasted
  • 1/2 bunch fresh dill, chopped
  • 1/2 bunch fresh parsley, chopped
  1. Make the dressing: whisk the yogurt and ingredients through honey in a small bowl. Season with salt and pepper. Cover and refrigerate.
  2. 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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