Raw Cauliflower Salad Recipe

 

Up until last week I continued to harvest winter vegetables. Spring has been cooler than usual and so drawn out the cool weather harvests.

This salad was inspired by the single, gorgeous cauliflower I collected from the garden. It was a perfect specimen and so I was keen to do the least amount possible to it and enjoy it’s fresh flavour and nutrients.  The cauliflower grew thickly surrounded by the cabbage plants, I didn’t even realise it was there until I removed the cabbage.  I assumed the few I had planted during winter were eaten by snails!

This recipe borrows the cauliflower rice idea and I simply crumbled the florets, added some fresh beetroot I also picked from the garden and lightly dressed. It was a lovely side dish and would be gorgeous with baked ham on the Christmas table. It was quick and easy to make, the beetroot could be cooked the day prior to speed it up even more.

 

I really enjoyed the fresh lightness of this salad. The sweetness of the beetroot along with the crunch of the walnut and creamy avocado were a lovely combination. Mr Fresh was not so impressed with it as he was waiting for the cauliflower with white sauce to be served! He ended up with that the following night so no need to feel too sorry for him.
I much prefer raw veggies, I enjoy the texture and crunch, he prefers them cooked – well cooked.. What about you? What is your preference? Raw or cooked?
Have a great weekend.