Raw Marinated Cauliflower Salad

All these raw vegan clients certainly have had an influence on me, haven’t they?

I am overly aware of the fact that I’ll be working at a pool in just a over a week. It’ll be minimal hours since I can barely keep my head on straight with cooking as is, but alas, I will still need to be bikini ready on Memorial Day. I’ve been stricter about what I’ve been eating and have been semi-successful in cutting out most fruit and alcohol so far this month. It’s tough to restrict the high carb items, even when it’s whole wheat tortillas, gluten-free pastas or beans. How does anyone attempt to live a life without carbs!?

I do feel much better though. With an emphasis on kale salads, more fresh, raw dishes, less smoothies and more green juices, coupled with walking or running 5 miles a day, I am starting to feel more comfortable in my skin. The nice weather and FINALLY some tan skin hasn’t hurt either. I am not thrilled about rockin’ a bathing suit in 11 days, but I think I’ll be OK.

This cauliflower dish has been a huge help. I can’t believe how full I get after just a small portion. The dressing really makes this dish, as it’s packed full with TONS of flavor and gets it’s creaminess from soaked cashews and zucchini. I added some Beyond Meat strips to it, which definitely does not make it completely raw, but it’s great with or without the faux meat. The longer it sits, the better it gets-I love meals like that, don’t you?

1 large head cauliflower, broken into florets

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 yellow onion, diced

2 stalks celery, diced

1/2 cup chopped fresh parsley

3 tbsp lemon juice

2 tbsp olive oil

1 tbsp Dijon mustard

Sea salt

*2 cups chopped Beyond Meat chicken strips (optional)

DRESSING

1 small zucchini, peeled and chopped

1/2 cup soaked and drained raw cashews

1/2 cup water

1 clove garlic

2 tbsp lemon juice

1 tbsp apple cider vinegar

2 tbsp dried dill

1 tsp dry mustard

1 tsp smoked paprika

1/2 tsp turmeric

Dash of cayenne pepper

Sea salt and black pepper

• Toss cauliflower florets with 3 tbsp lemon juice, 2 tbsp oil, Dijon mustard and sea salt until well coated
• Place in ziploc bag and let marinate for at least 8 hours (the longer, the better!)
• After marinated, toss with bell peppers, onion, celery and parsley
• For the dressing, blend all ingredients together until smooth and creamy
• Pour over cauliflower and vegetables and stir until well coated
• Add in Beyond Meat strips if using, and serve