To the wrong ears, a bowl of raw veggies might sound like a childhood nightmare come true, but one bite of this dish could change the mind of even the pickiest non-believer. In this fresh recipe from EatRealFood‘s Heather Cox, raw cauliflower rice crumbles provide the perfect base for a light, lettuce-less salad. Topped with thin slices of summer squash, crispy radish and perfect little orange gems, this all-veg bowl captures the bright flavors – and unadulterated nutrition – of summer produce in each bite.
This is such an easy dish to throw together – and it’s surprisingly delicious! I used a mandoline for most of the veggies – it slices them super thin, which creates a really lovely mix of textures, but if you don’t have one, that’s fine. Just slice or dice everything how you prefer it. You can add whatever in-season veggies you like too. The following recipe is really just a guide.
Raw Cauliflower Rice Bowls
1/2 large head cauliflower
1/2 – 1 yellow zucchini, sliced thinly
1/2 – 1 green zucchini, sliced thinly
6 radishes, sliced thinly
2 big handfuls arugula, roughly chopped
handful of basil and mint leaves, roughly chopped
handful of cherry tomatoes, chopped
2 scallions, finely sliced
1/2 – 1 yellow carrot, peeled into strips
handful or 2 of chickpeas
1/2 – 1 orange, cut into suprêmes (skinless segments)
For the dressing:
2 Tbsp lemon juice
1 tsp Dijon mustard
1/4 cup olive or avocado oil
salt and pepper to taste
Roughly chop the cauliflower and throw it into a food processor. Pulse until it turns ‘crumbly.’
Add it to a large bowl with the rest of the ingredients and mix together.
Make the dressing by whisking the ingredients together in a bowl and seasoning with salt and pepper.
Add half of the dressing to the cauliflower, mix through. Taste and then add more dressing as desired.
Sounds nice, but raw cauliflower is a total don’t. It contributes to thryoid dysfunction, hormonal imbalance and weight gain.