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Tam West
I enjoyed this spicy raw salad so much when I tried it at The Raw Kitchen in Ponsonby that I dared to ask if I could feature it here. Olivia, Annabel and the team were happy to share their recipe, which I have adapted to home-size proportions. Cauliflower “rice” is the surprise main ingredient. Whizzing it in a food processor makes it easy to eat raw and brings out a lovely sweet juiciness. Cumin, coriander and caraway seeds give a fragrant Moroccan richness while lemon, tahini, parsley and olive oil suggest the Middle East. The sultanas won me over, I fell in love with their little bursts of sweetness in the middle of a mouthful of tangy, fresh, hot crunch. Food like this washes away our judgments and labels. When fresh, vibrant veges taste so exciting I’m not even aware of what’s “missing” or wondering what category the dish belongs to, I’m just absorbed in the pure enjoyment of eating. And the fact that food like this is spectacularly good for us becomes a joyful bonus rather than a sad justification. Talk about a win-win!
Ingredients
| ½ | Cauliflower, approx. 450g (Main) |
| ½ cup | Golden sultanas |
| ⅓ cup | Chopped hazelnuts, chopped |
| ¼ cup | Red onions, finley chopped |
| ½ Tbsp | Cumin seeds |
| ½ Tbsp | Coriander seeds |
| ½ Tbsp | Caraway seeds |
Dressing
| 2 Tbsp | Tahini |
| 2 cloves | Garlic, finely chopped |
| 3 Tbsp | Lemon juice |
| 3 Tbsp | Extra virgin olive oil |
| 1 ½ tsp | Salt |
| 2 tsp | Ground turmeric |
| 2 | Green chillies, finely minced |
| 1 | Carrot, grated |
| ½ cup | Chopped parsley |
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Directions
- Cut the cauliflower into small chunks and whizz in a food processor until well broken up, so it looks like slightly lumpy rice. Transfer to a large bowl and add sultanas, hazelnuts and red onion.
- Toast the cumin, coriander and caraway seeds in a hot pan for 30 seconds then grind in a mortar and pestle and add to the cauliflower.
- Mix all dressing ingredients in a small bowl then fold through the salad.
- Mix in the grated carrot and parsley last so they retain their fresh colour. Ideally make this salad an hour before serving so the sultanas can absorb moisture and get nicely plump.
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