Believe it or not, this is a Cauliflower Curry Salad that is all you could wish for in a salad. Packed with great veggies, it is a raw gourmet delight.This beautiful salad makes a fine, healthy, delicious treat.
Cauliflower Curry Salad
Ingredients:
1 whole cauliflower with stem removed and cut into pieces
2 cups Thai young coconut meat
½ cup Thai organic coconut milk
¼ tsp. Himalayan sea salt
½ tsp. turmeric
2 tsp. curry powder
1 tbsp. lemon juice
1 tsp coconut sugar
1 jalapeno pepper with seeds removed
1 ½ tbsp. chopped peeled ginger
1 cup finely chopped red onion
2 cups baby peas
1 ½ cup shredded carrots
1 cup chopped cilantro with stems removed
Directions:
In a high speed blender add coconut meat, Thai coconut milk, salt, turmeric, curry, lemon juice, coconut sugar, ginger, and jalapeno pepper. Blend until creamy smooth and set aside. In a Cuisinart with an S blade, pulse the cauliflower one handful at a time until it turns into rice. Be careful not to over mix it. When it is finished place it into a separate bowl. Repeat the process, handful by handful until all of the cauliflower has been processed. Add peas, carrots, cilantro, and red onion to the cauliflower and hand mix in evenly. Add the sauce in the blender to this bowl and mix in until even.
Yields 6 cups
Store in an air tight container in the refrigerator up to 4 days.