I made this the other day in hopes to share the recipe with some friends back in IL. They frequently bought raw/live food boxes from Cousin’s Incredible Vitality in Chicago and I think a salad very similar to this was a part of their weekly bounty. Unfortunately Cousin’s is closed, but I’m hoping to jump in to the rescue with this recipe.
Cauliflower is one of those veggies that I usually don’t think to buy on a regular basis and when I do it might be eaten as a plain snack, raw popcorn (coming soon), or lightly steamed. This salad is a great way to use a whole head of cauliflower and it is so very tasty! I made it Tuesday afternoon and let it sit overnight and then enjoyed it the next day for lunch. I did this more for convenience than anything.
I was headed to a screen printing class Tuesday night over on Alberta Street at The Make House and then staying over at a friend’s house in order to paint and work on a canvas the next day. I decided I could test the recipe out as well as fulfill my dish to share. 😉
The class ran 2 hours past the scheduled end time. I was very tired and grateful I didn’t have to worry about schlepping all my stuff across town by bus. All the learning and art was worth it, see…..
Thus the salad was made and brought for the next day’s sustenance. I highly recommend leaving it to sit in the fridge overnight, this will allow the flavors to marinate and bloom. It’s Thursday and we just finished the leftovers and they are even better than the first day – love that!
Things I would like to do next time – add a bit more carrot and maybe top it with fresh cut grapes.
Moroccan Cauliflower Salad
- 1 head of cauliflower, stem removed and chopped
- 2 cups broccoli, chopped (about 1 small stalk)
- 1 handful of baby carrots
- 1/2 cup chopped sun dried tomatoes in olive oil
- 1/2 cup raisins
- 1/4 cup dried cranberries (or goji berries)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 tablespoons fresh basil, julienned
- 1/2 small onion, diced
- 2 tablespoons The Spice Hunter Curry Seasoning blend
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- a few grinds of fresh black pepper about 1/4 teaspoon
- Fill your food processor fitted with the s-blade about 3/4 of the way full with cauliflower, broccoli, and carrots. Pulse until pieces resemble the size of couscous or rice. Repeat process until all cauliflower, broccoli, and carrots are pulsed. Empty into a large bowl.
- Add remaining ingredients and set aside.
- Add ingredients to your food processor or personal blender and process until ingredients have been blended into a sauce. Pour dressing over salad and toss to coat. Allow salad to marinate at least 1 hour or overnight before serving.
So…Leo & Mary…please make this and let me know how it matches up to what you were used to! And all you other lovlies…try it…you’ll love it!
Don’t forget to enter your chance to win a pretty big sample pack of various Sun Chlorella products. I will be drawing the winner on Monday!
How do you like your cauliflower?