Name: Raw and healthy Cauliflower salad inspired by the garden
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/4 cauliflower - florets finely chopped; 1 medium beetroot - cooked and diced; 1/2 avocado - diced; handful of fresh parsley; 2 tablespoons walnuts; 1 lime juiced; 1 teaspoon olive oil; 1 tablespoon coconut aminos

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.

Raw and healthy Cauliflower salad inspired by the garden

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Fresh and healthy raw cauliflower salad created with freshly harvested garden ingredients

Course: Appetiser

Servings: 4

Author: Kyrstie Barcak

Ingredients

1/4 cauliflower - florets finely chopped
1 medium beetroot - cooked and diced
1/2 avocado - diced
handful of fresh parsley
2 tablespoons walnuts

Dressing

1 lime juiced
1 teaspoon olive oil
1 tablespoon coconut aminos

Instructions

Cook the beetroot, placing it in a saucepan of water that is brought to the boil. It is ready when a skewer can be inserted and removed easily. Remove from the water and set aside.
Remove the skin from the beetroot and then dice
Prepare the cauliflower by chopping the florets - not too finely
Add the cauliflower to a serving dish and top with the remaining ingredients
Combine the dressing ingredients and drizzle over the salad, stir through to combine and serve

Recipe Notes

Keep the cauliflower stems for use in another meal
Coconut Aminos is a soy sauce substitute and is available from health food stores. It is a light sauce that can be used in dressings or marinates

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.