The climate begins to change, cauliflowers have sprung up in fruit and vegetable counters for some time and the best way to enjoy this variety of cabbage is raw in salads, with dip or some aromatic sauce. Until a few years ago did not even know that many plant could be eaten raw, zucchini, cauliflower, cabbage, artichokes have all been a pleasant surprise! A good alterative to bring the cauliflower is mashed with different aromas that can be combined with raw vegetables, salads or alone as an appetizer.
For 2-3 people - 1 small cauliflower
- 1 / 2 sweet red onion
- 4 tablespoons olive oil extra
- 10 cashew nuts soaked for 3 hours
- 1 lemon squeezed
- 10 parsley leaves
- 5 leaves of arugula
- 1 / 2 teaspoon sea salt
roughly cut all the vegetables and mix with the rest of the ingredients, the ideal is a cream powder, but rather always spreadable. The creaminess is very dependent on the amount of oil you use and cashews. Fostering a few carrots or sautéed in a nice salad with arugula.
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