Cauliflower Salad

“What’s for lunch?” Wednesday 12/02/2015

  • December 2, 2015
  • News

Pull that got-it-as-a-wedding-present-but-never-opened-the-box food processor out of the closet, dust it off, and put it to work on this salad.

Don’t be daunted by the number of ingredients – it really does come together quite easily!

Raw Cauliflower Salad


  • 1 head cauliflower, stems removed
  • 1 head broccoli, stems removed
  • 2 carrots, shredded
  • 1 Gala apple, diced
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ½ cup raisins
  • ½ cup dried cranberries
  • ¼ cup finely chopped fresh mint
  • the juice of one lemon
  • 2 tbsp maple syrup
  • 1 tbsp white wine vinegar
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tbsp organic no-salt seasoning


  1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
  2. Now process the cauliflower (no stems) until fine and add into bowl.
  3. Attach grating blade to your food processor and grate the carrots (or grate by hand) and add to bowl.
  4. Stir in the rest of the ingredients and stir until well combined.
  5. This salad can be served immediately, or left in the refrigerator to macerate for a couple of hours. It will keep for about 3-4 days in an airtight container.

source:  The Healthy Foodie