So, there’s this book that I’ve talked about before in my Super Easy Raw Vegan No-Chicken Salad Wraps post, and I’m talking about it again. Raw & Simple by Judita Wignall has many simple Raw Vegan recipes, that are satisfying and pleasing to the taste buds! This particular recipe is a favorite among us, and I’d like to share it with you.
Serves: 4
What You Need:
1/2 Large Head Cauliflower
1/2 bunch Parsley
1/4 cup Fresh Mint
2 Roma tomatoes, seeded and diced
1/4 cup black olives, seeded and chopped
1/4 cup red onion, chopped
1/4 cup lemon juice
3 tbsp olive oil
1 clove garlic, minced
1/2 tsp salt
1/4 tsp cumin
1/8 tsp smoked paprika
Dash cayenne (optional)
Instructions:
Chop the cauliflower and put it in a food processor. Pulse several times until it is broken down and resembles couscous. Transfer to a bowl.
Put the parsley and mint into the food processor and pulse until finely chopped. Add the mixture to the cauliflower. Stir in remaining ingredients and toss well. Adjust seasonings to taste. This will keep for two or three days in the refrigerator.
This is so good. It has a little kick, too, which I like.
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