Raw Cauliflower & Tahini Salad – Trinity’s Kitchen

Written by on March 26, 2014 in Food, Drink & Nutrition, Health with 1 Comment
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By Trinity Bourne | Trinityskitchen

Cauli-salad_webThis is a thick, creamy, nutritious dish that serves delightfully well as part of a salad buffet. Cauliflower, with it’s satisfying crunch is interesting served as the main ingredient in a raw food dish. It always goes down well when I serve it on retreats and we enjoy it in abundance when it’s in season. Like most vegetables, cauliflower is really good for you and an essential addition to a healthy diet. The thick tahini sauce complements it perfectly as a nutrient rich, protein dense, satiating and delicious addition to the plate.

Serves: 4
Preparation time: 15 minutes


Ingredients:
1 small/medium cauliflower
Cashew or hazelnuts (small handful)
Cauliflower greens
Tahini sauce

Tahini sauce ingredients:
⅓ jar tahini (100g approx)
1 tablespoon apple cider vinegar
1 tablespoon apple juice concentrate 
 1 tablespoon tamari/shoyu
25 – 50ml water

  1. Mix the tahini sauce by putting all its ingredients (with only about 25ml of water) in a bowl. You might have to be quite persistent with the tahini – it can be a bit stubborn! It will turn rewardingly creamy if you keep at it. Add a little extra water at a time if you need more liquid. You are looking for a thick cream consistency.
  2. Chop the cauliflower lovingly, to retain some of the florets.
  3. If the cauliflower comes with some nice delicate greens then toss them in along with the nuts (the outer ones are normally too tough for salad).
  4. Mix together thoroughly with the tahini sauce, until everything is coated. If the sauce thickens too much whilst mixing, then add a dash of water to loosen it again.

Variation: Feel free to add other things in with this e.g. a few freshly chopped tomatoes, some chopped lettuce or kale.

Other cauliflower dishes on my site: Delicious Coconut, Cauliflower & Chickpea Soup

This recipe first appeared in my new full colour book ‘Trinity’s Conscious Kitchen‘ – a vegan, wheat-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals, soul-warming soups, tasty side dishes and delicious desserts. It’s an absolute labour of joy and love, created after many years of catering for retreats and workshops as a conscious vegan chef. I look forward to sharing it with you! Find out more here: ‘Trinity’s Conscious Kitchen Book’.

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