Saturday is cole slaw day, a 90 minute ritual to pack 7 Mason jars with slaw for lunches all week.
Today I had plenty of carrots and apples, but was low on beets and lemon, and had no onion at all.
What about raw cauliflower??
Into the Cuisinart it went, instead of the usual raw cabbage. Ground up with all the other slaw ingredients, the cauliflower flavor was surprisingly mild. With the vivid ground carrots and beet, the white particles made a nice pearly contrast. For balance it did need more oil and sweet, so I melted a little almond butter in some almond milk and mixed that in as a dressing along with ground raisins and coconut. Here it is.
To me cauliflower at its best will always be childhood family holidays with the women baking theirs au gratin, in a fluffy egg-milk custard with cheese sauce and a buttery breadcrumb topping. It’s still a warm memory. But this slaw turned out better than expected. It was pleasant to sit back with a bowlful and read on line about the health benefits of cruciferous vegetables eaten raw for variety. I will definitely make this again soon.
Consolationfood 