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This quick and easy salad is a wonderful accompaniment to many entrées. You could also have it for lunch with chicken or fish on top. And it makes a delicious hot side when tossed with roasted vegetables, herbs, olive oil, sea salt, and fresh cracked pepper.
- 1 head cauliflower, grated or riced (about 4 cups)
- 4 cups filtered water
- Juice of 1 lemon
- Zest of 2 lemons
- 2-3 tablespoons olive oil
- ½ bunch flat-leaf parsley, chopped
- ½ cup pistachios
- ½ red onion, sliced
- 5 dates, cut into small pieces
- 2 handfuls fresh arugula
- ½ teaspoon sea salt
- Fresh black pepper
To rice the cauliflower, place the florets in a Vitamix or blender, add the water, and blend on high for 5 to 10 seconds. Strain through a fine-mesh colander, pressing out any excess water with the back of a spoon. (You can also use a food processor fitted with the grater or S attachment. No water necessary.) Tip the riced cauliflower into a bowl, add remaining ingredients, toss, and serve. If you don’t want your cauliflower raw, you can also steam it for about 6 minutes, or simmer it briefly in chicken stock, then strain well. Let it chill before adding the remaining ingredients.
These recipes are from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing, 2014), and are used with permission of the publisher. For more information, visit www.chelseagreen.com.
Check out other recipes from Hilary Boynton and Mary G. Brackett:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2014 | Volume 39, Number 1
Copyright © 2014 Price-Pottenger Nutrition Foundation, Inc.®
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