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