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!
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! 😉