This week’s recipe is up there as one of my favourite salads. For me I find cooked cauliflower difficult to digest but raw cauliflower feels great in my system. Packed with vitamin C and containing a good source of vitamin K it works well with vegetables rich in iron increasing the chance of the body absorbing the iron. So with the parsley in this dish you are on to a winner. I first created this recipe when on a low carbohydrate diet, the cauliflower being a substitute for quinoa or cracked wheat in a tabbouleh. It lasts well in the fridge overnight and marinates further.
1 head of cauliflower
1/3 cup fresh lemon juice
1/3 cup olive oil
1 bunch coriander, chopped finely
1 bunch parsley, chopped finely
1 bunch mint, chopped finely
¼ cup basil, chopped finely
2 cups cherry tomatoes, quartered
1 red bell pepper, chopped finely
½ cup black olives, pitted and sliced
salt and pepper to taste
Cut the cauliflower into very tiny pieces, add the lemon juice and let sit while you are preparing everything else. Mix everything together and season with salt and pepper. You could also add chili if you like.