Raw cauliflower salad
When crushed in a blender, cauliflower turns into the "rice" that proponents of healthy eating and paleo diets adore: no gluten, no fast carbohydrates.
Ingredients
Servings 4- 1 small head of cauliflower, 700–800 g
- 50 g roasted peanuts
- 20 g sunflower seeds
- 2 tbsp black sesame
- 5 sprigs mint or cilantro
- lemon juice
- ¼ garlic clove
- a pinch of sugar
- 1 tsp grated ginger
- 1-2 tbsp. rice vinegar
- 1-2 tbsp. aromatic sesame oil
- 1 tbsp lemon juice
- a pinch of hot red pepper flakes
- salt and ground black pepper to taste
Cooking
Step 1
Prepare your dressing. Grate the garlic on a fine grater, mix with lemon juice and leave for 5-7 minutes. Add salt, sugar, ginger, rice vinegar and sesame oil. Stir in the hot pepper flakes and black pepper.
Step 2
Separate the cauliflower into florets and chop them. Place the florets in the bowl of a food processor and pulse into fine crumbs that resemble rice or couscous.
Step 3
Transfer the "rice" to a platter, drizzle with lemon juice, and pour over most of the dressing. Sprinkle with chopped peanuts, sunflower and sesame seeds, mint or cilantro leaves. Pour over the remaining dressing and leave for 10-15 minutes to brew.