Raw Taters Take 2
I decided to try to make raw ‘mashed taters’ again but with a few differences. Last time all I could taste was the olive oil so this time I opted to not put any in. The cauliflower on its own has such a strong, rich flavor and creams naturally so you really don’t need olive oil at all.
In the bowl of a food processor put half a head of cauliflower (ground), 1/3 cup of raw macadamia nuts (ground), 1 garlic clove (pressed) and a teaspoon of sea salt. Once plated, add some fresh ground black pepper.
This will yeild 3 servings. I could only eat half of what was featured in this photo. I served the taters along with a salad that had romaine, tomatoes, red onion, shredded carrot, red cabbage and avocado. And of course, some organic chardonnay.
[...] to pulse the cauliflower because you want it in tiny pieces, not creamed together like raw “mashed taters“. Put the ground cauliflower in a large bowl and then add 1/3 of a 7 oz jar of pitted [...]