Cauliflower in the raw!

We like to eat raw foods as much as possible. Now thats not all that easy over winter when the garden isn't producing much in the way of salad veggies; or when the produce at the local fruit and veg shop is just so pricey and the folk at the Farmers Market are only selling cabbage, cauliflower, broccoli and potato - well, it feels like that anyway!! 

I do have a couple of salads that use some of those healthy cruciferous veg and we do eat them rather often in the cooler months of the year. Lentil Dahl and rice or Potato Bake is just so much nicer when there's something fresh and appetising on your plate as well! Don't get me wrong - I like both those dinners a lot but I enjoy them a lot more with a bit of fresh, green, crunch beside!! 

Yes, this is a caulie - I bought it at the Farmers Market last week. It's called a Broccoflower and is a cross between the two. I don't normally buy any of those odd looking veggies - you know the ones that look like they have been genetically mutated, but just this once I couldn't resist ...it did look so fresh and delicious and vibrantly green. It wasn't as good as a real cauli though and I will be sticking to the real mccoy again!  

So, here's our way of eating a whole cauliflower in the raw, in one sitting!! This recipe is one I've been making for quite a few years...... mmm, over 10, at least ...... and I cant remember the cookbook I first found it in. (I still own the book but it's packed away with most of our belongings in a storage bay in NSW, but thats another story!) No doubt I've changed it from the original but this is how we make it now. Remember to tweak it so it suits - I've written it as best I can because, really I don't measure anything, so add or subtract anything you like! 

RAW CAULIFLOWER YOGHURT SALAD

1 medium cauliflower

2 or 3 shallots or spring onions sliced

Small bunch red radish, sliced

1/2 to 1 cup green olives with or without pimento, sliced 

Yoghurt Dressing

1 cup plain yoghurt, Greek style or what ever you normally like

1/2 cup finely grated Parmesan cheese

Juice of 3 lemons

2-3 cloves garlic, crushed (or less - we love garlic)

1/3 cup of olive oil or your usual oil

1 teaspoon salt

Break the cauli into florets and slice finely.

Add finely sliced radish, spring onions and olives. 

Mix all dressing ingredients together - in another small bowl is good.

Toss veg and dressing together to combine. 

Do a taste test to check the salt levels as I"m just guessing here. 

Enjoy! 

I've made it with cucumber or capsicum in place of the radish and red onions instead of the shallots but I am never allowed to leave out the olives! 

And because there were less of us at home and I am used to feeding a small army, there were leftovers! This was lunch the next day - toasted sourdough with Dahl and cheese and nicely marinated salad! 

Do you have any fresh ways of eating cauli's? 

Or any ideas to add to this recipe?