Rarely do I post two days in a row, but this Cauliflower Salad from the Nouveau Raw Kitchen is too good not to share. Basically it’s a faux potato salad using cauliflower florets as a substitute, smothered in a lemony zucchini cashew cream dressing.
The dressing is really the dealbreaker. The zing of lemons and mustard is tempered by the subtle herbaceous tones of dill, and blended cashews make the dressing incredibly creamy without the need for mayonnaise. It’s a dressing you want to keep because it’s so versatile. Not only does it serve as the dressing for this potato salad, but I believe it would taste great with other salads as well as as a pasta sauce.
The original salad called for using raw cauliflowers, but I steamed them lightly to get rid of the bitter, sulfurous taste. If you have a dehydrator there is also an option of dehydrating them. As for the sauce, while it is darn amazing already, I would supplement it nutritional yeast in the future for a cheesy flavour. The best thing of this salad is that the flavour develops over time, so go ahead and make a big batch for the week and enjoy!
- Cauliflower marinade
- 4 cups cauliflower florets
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1 red pepper, finely diced
- 1/2 cup diced cucumbers
- Lemon Zucchini Dressing (makes about 3/4 cup)
- 1/4 cup raw cashews, soaked overnight
- 1/2 medium zucchini, peeled and roughly chopped
- 1 clove garlic, minced
- 1 small shallot, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon stone ground mustard
- 1/2 tablespoon dried dill
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon water, or as needed to blend
- [i]Optional: you may choose to steam the cauliflower florets before proceeding to marinate them.[/i]
- Place cauliflower florets in a large bowl and add lemon juice, olive oil and salt. Toss until the cauliflower is well coated. Allow it to marinate overnight in the fridge.
- Place ingredients for the dressing into the blender and blend, adding water as needed to achieve a smooth consistency.
- Remove the bowl of marinated cauliflowers from the fridge and drain excess liquid the bowl.
- Add in the red peppers and cucumbers and toss together.
- Add dressing and stir together so everything gets coated. The excess sauce may be saved for other salads or as a pasta sauce.
- Chill in the refrigerator until cold before serving. Enjoy!
On a side note, a few days ago my food chopper has completely gave up after I abused it by using it to blend nuts. Then just today, the mini-blender decided to go out-of-order too; the rubber stopper for the blender got sucked into the machine and was blitz into pieces. So now I’m without a chopper or a blender. Is this a sign that it’s time to invest in a food processor? Oh yeah! 😉