This is one of my favorite dishes since my years with raw food. I just keep coming back to it whenever. A raw tabbouleh with cauliflower, lots of lemon, parsley and fresh mint. It just doesnt get much better.
I’m thinking about food almost 24/7. I read, write, cook and eat al the time (well, maybe not always eating but for the rest…). I love it! To go with my breakfast this morning, I had chosen a cookbook from the wonderful Sarah Britton. You know from the fabulous blog My new roots (click link)! She is writing about a rich sauce made with white beans and intend to use it for a cheese fondue. Interesting idea! So I made my own version, with cauliflower as main ingredient.
How is it possible to make a great tasting bread out of cauliflower and beetroot? I have absolutely no idea but what I do know, is that it works. The vegetables (and some more good ingredients) form together a moist bread that goes perfectly with any kind of spread or why not just plain butter?
Autumn and winter are really the seasons for al different kinds of cabbage and kale. In my family, we hardly had any of these veggies on our dinner table when I was a child. My mother didn’t like the smell, nor the taste. In other words, discovering the world of kale has been more or less an adventure in later years for me. But boy, do I catch up for lost time!