Did you know cauliflower is one of the world’s healthiest foods? Sure, it’s not as exciting as its cousins: curly kale, broccoli and purple cabbage, but it sure provides a whole wealth of health promoting benefits. One of the most impressive is its excellent source of vitamin K, the hallmark of anti-inflammatory nutrients. Who would have thought that the white veggie your grandma notoriously boiled to buggery and turned into a mushy water-logged mess was so powerful? We were so impressed with this part of the brassica bunch that we decided to shun the traditional method of cooking (soz grandma) and make a modern version of one of our favourite dishes, tabouleh!
Raw Cauliflower and capsicum tabouleh
Prep time: 5 minutes Cook time: 2 minutes Makes: 2 serves
- In boiling water, blanch the diced squash, corn and asparagus spears for 2 minutes.
- Once cooked, transfer to a bowl.
- Combine all remaining ingredients into the bowl and mix well.
- Enjoy on its own as a delicious raw snack or as a side dish to your next meal.