The Most Amazing Cauliflower, Raw that is!

The Recipe shared by WE CSA Sherri , our very own west side's raw food guru! Visit her website at rawdazzle.com

• 1/2 - 1 cup pinenuts (I used about a cup)

• 2 Tablespoons Extra Virgin Olive Oil

• 2-3 Tablespoons Nama Shoyu

• 1 teaspoon Turmeric

• 3 Tablespoons Apple Cider Vinegar

• 1/2 lemon (juice only)

• 2 Tablespoons Nutritional Yeast

• 2 pinches white pepper
• 1 generous pinch sea salt

• cayenne, to your liking

• 1 head of Cauliflower



Blend all ingredients, except the cauliflower, in a food processor or blender. Break the cauliflower in to bite sized pieces, coat with the dressing, making sure to cover each piece thoroughly.
Dehydrate at 115 degrees for 2 hours or longer, depending upon your preference.



Cauliflower Raw Mashed "Potatoes"

• 1 head of Cauliflower
• 1 clove chopped garlic or more
• 1 TBSP Fresh Dill or more
• 1/3 cup unrefined olive oil
• 2 Tablespoons, macadamia nut butter (or 1/3 cup pumpkin seeds)
• unrefined sea salt to taste

Add all to food processor and blend until creamy.

Raw Cauliflower Spanish "Rice"

• 1 head shredded cauliflower
• 1 red pepper, chopped
• 1/2 bunch cilantro, chopped finely
• 5 green onions, sliced thinly
• 2 Roma tomatoes, chopped
• 1 recipe of Spanish Avo Mix, below

Spanish rice avo Mix:

• In a bowl mash 1 avocado
• Add: 1 lime, juiced
• 1 tablespoon basil
• 1 tablespoon paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 tablespoon Agave Nectar or something sweet
• 1 to 1⁄2 red hot pepper, chopped finely
• 1 teaspoon sea salt (optional)
• 1 garlic clove crushed
• 1⁄2 tea onion powder
• 1⁄4 tea cumin

Lastly toss the cauliflower Spanish Rice with the Avo Mix.

Alabama Living Soup, or Cauliflower Crockpot Stew

Basically, use whatever veggies you have on hand!

• 12-15 cups broth
• 2 medium onions, chopped
• 5 celery ribs, chopped
• 5 turnips (or parsnips), chopped
• 8 cups cabbage, shredded
• 4 bell peppers, chopped
• 8 ounces mushrooms, sliced
• 10 ounces spinach
• 10 ounces broccoli
• 10 ounces cauliflower
• 2-3 pieces chopped ginger root (optional)
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 tablespoon black pepper or to taste
• 1 tablespoon unrefined sea salt or to taste

Combine all ingredients in crockpot. Cover. Cook on low 6-8 hours. May adjust the salt and pepper to taste.

Cauliflower Coconut Curry

• 1 large onion
• cayenne pepper, to taste
• 2 teaspoons coriander
• 1/8 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 4 peppercorns
• 2 cloves
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon tamarind paste
• 1 inch fresh ginger root
• oil, for sauteing
• 1 lb cauliflower
• 14 ounces coconut milk

Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing. Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.

Cauliflower, Fennel & Brussels Sprouts Salad

• thinly sliced fennel bulb
• thinly sliced brussels sprouts (and/or chopped broccoli or rapini)
• 2 cups chopped cauliflower
• 1/4-3/8 cup chopped onion or scallion
• 1/2-1 cup raisins
• 1/2 cup sunflower seeds (soaked for 4 hours to germinate)
• 1/2 cup toasted sliced almonds (or raw)
• 1 cup veganaise or mayonaise
• 1/8 cup agave nectar
• 2 tablespoons cider vinegar

Mix and eat. Now or later.

Lemon Roasted Cauliflower

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice (from 1/2 or a whole lemon)
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Roasted Cauliflower

From Dave Lieberman’s Food Network show, Good Deal

• 1 head cauliflower
• ¼ cup white wine
• ¼ cup broth or water
• ½ Tbs extra virgin olive oil, plus more for drizzling cauliflower
• ½ teaspoon dried oregano
• sea salt and freshly ground black pepper
• 3 garlic cloves, sliced thinly
• ¼ cup whole grain bread crumbs (optional)
• 1 Tbs chopped fresh Italian parsley
• ½ cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 x 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1Tbs olive oil together in a small bowl bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

CAULIFLOWER WITH MUSTARD SAUCE & DILL

• 1 1/2 cups vegetable stock
• 1 tsp dill seeds
• 3 bay leaves
• 1 pound cauliflower, cut into bite-size pieces
• 2 tsp Dijon mustard
• 1 tsp minced fresh dill

Pour stock into a 10-inch skillet and add dill seeds and bay leaves. Cover and bring to a simmer. Add cauliflwer, cover, and continue to simmer until cauliflower is tender, about 7-8 minutes. Uncover the skillet and place it in the refrigerator. Let cauliflower chill in its stock for about 30 minutes. Drain cauliflower reserving stock, and place it in a serving dish. Strain stock and combine 1/4 cup of it with mustard. Drizzle sauce over cauliflower, sprinkle with minced dill, and serve.

Shyryn's Favorite Cauliflower

• head Cauliflower, cut to bite sized pieces
• Gruyere, Parmesan or other sharp, hard cheese, thin sliced
• milk (organic of course)
• ghee (clarified butter) or butter
• Herbs de Provence, or other dried or fresh herbs
• sea salt & ground green peppercorns to taste

Place layers of cauliflower, dabs of ghee or butter, herbs, then cheese in a casserole, or other oven proof dish with a lid. Pour milk to almost cover. Layer additional cheese on top. Place in oven pre-heated to 375 degrees. Bake until tender and bubbly. Remove lid and brown under broiler.