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 tablespoon capers
- 2 large tomatoes
- 1 cup sun-dried tomatoes, soaked 10 minutes
- 2 tablespoon 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 tablespoon 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.