A gorgeous simple spicy raw salad that Aaron feel in love with at The Raw Kitchen in Ponsonby. He adapted it for home-size proportions which I know is a real crowd winner, perfect for alfresco dining.
- 1/2 Cauliflower
- 1/2 cup Sultanas
- 1/3 cup Hazelnuts, chopped
- 1/4 cup Red Onion, finely chopped
- 1/2 tbsp Cumin Seeds
- 1/2 tbsp Coriander seeds
- 1/2 tbsp Caraway Seeds
- 2 tbsp Tahini
- 2 cloves Garlic, finely chopped
- 3 tbsp Lemon Juice
- 3 tbsp Extra Virgin Olive Oil
- 1 1/2 tsp Salt
- 2 tsp Ground Turmeric
- 2 Green or Red Chillies, finely chopped
- 1 Carrot, grated
- 1/2 cup Parsley, chopped
Cut the cauliflower into small chunks and whizz in a food processor until well broken up, so it looks like slightly lumpy rice. Transfer to a large bowl and add sultanas, hazelnuts and red onion.
Toast the cumin, coriander and caraway seeds in a hot pan for 30 seconds then grind in a mortar and pestle and add to the cauliflower.
Mix all dressing ingredients in a small bowl then fold through the salad.
Mix in the grated carrot and parsley last so they retain their fresh colour. Ideally make this salad an hour before serving so the sultanas can absorb moisture and get nicely plump.
Featured Plant-Based Cook - Aaron Brunet
Aaron Brunet won Masterchef NZ in 2013 with his creative and wholesome approach to food. He has a deep appreciation for the details of taste and texture that transform everyday foods into memorable experiences. His interests now lie in helping people love food that loves them back, finding true joy and pleasure in the daily experience of engaging with nature’s bounty.
His website offers a wealth of information on why he went plant-based, additional recipes and upcoming plant-based cooking workshops/retreats.