This vegan revitalizing & raw cauliflower-tomato detox salad is packed with detoxifying cruciferous veggies and feel-good ingredients. Raw cauliflower is grated into a fine "rice" and tossed with savory pine nuts, sundried tomatoes, kale, parsley, basil, hemp seeds, and pepitas. The mixture is tossed in a creamy dressing made with tahini, lemon juice, garlic, and seasonings.
1head of cauliflower, stemmed and cut into large pieces
2cupsfinely chopped dino or lacinto kale, stemmed
⅔cupdry-packed sun-dried tomatoes, chopped
¼cupfinely chopped Italian parsley
¼cupchopped fresh basil
⅓cupraw pine nuts
¼cupraw pepitas(shelled pumpkin seeds)
For the Dressing
¼cupfresh lemon juice
½teaspoonfine-grain sea salt or to taste
Freshly ground black pepper, to taste
1teaspoonagave nectar or pure maple syrup*(optional)
Grate the cauliflower pieces in a food processor with the grater attachment in place. You can also use the regular attachment and pulse until the cauliflower is riced.
Transfer the riced cauliflower to a large, non-reactive bowl, and add in the kale, sundried tomatoes, parsley, basil, pine nuts, hemp seeds, and pepitas.
Make the dressing by adding the lemon juice, tahini, garlic, water, sea salt, and black pepper to a blender. Blend on high for 1-2 minutes or until smooth and creamy. If desired, add in ½-1 teaspoon agave nectar to balance the acidity of the dressing.
Pour the dressing over the cauliflower mixture and toss to coat.
Serve and refrigerate leftovers.
*If you don't care about keeping this salad raw, I recommend opting for pure Grade B maple syrup for a boost of vital trace minerals.