Cauliflower Puttanesca

Traditionally made with wheat pasta, this raw food version of a classic will still delight the sense. Dorothy Delaney's Cauliflower Puttanesca uses zucchini instead of the traditional pasta. For a healthy update on Italian food, give this cauliflower recipe a try.

Notes

For more raw food recipes, check out Dorothy's Featured Foodies profile page.

To see exactly how Dorothy makes this raw food dinner recipe, watch this cooking video:

Ingredients

1 cauliflower, broken into tiny pieces
1 zucchini, salted and shredded into pasta noodles (Use an Omega juicer with the flat screen or a spiralizer/cai bo)
20 oil-cured black olives, coarsely chopped
1/4 cup flat leaf parsley, chopped
3 tablespoons capers
2 large tomatoes
1 cup sun-dried tomatoes, soaked 10 minutes
2 tablespoons extra-virgin olive oil, or flax oil
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
Black pepper, freshly cracked
WALNUT PARMEZANO:
2 tablespoons raw walnuts
1 small garlic clove
1 teaspoon nutritional yeast (optional)
1 pinch sea salt

Instructions

Salt and shred zucchini and soak while preparing the sauce.
Put the rest of the ingredients into a bowl. Pour over zucchini and toss with parmezano.
To make the sauce, combine the walnuts, garlic, nutritional yeast and sea salt using a coffee grinder.
Warm in the dehydrator at 105 degrees F for 2 to 4 hours, if desired.