(raw vegan, gluten-free*)
Inspired by one of my favorite roasted veggie versions! Dehydrating is optional, but it really takes the hard bite off the cauliflower and slightly helps to tenderize and create an al dente texture, and is nice to serve warm.
9 oz. vine strawberry, cherry, or grape tomatoes, halved lengthwise
1 cup flash frozen organic sweet peas, thawed to room temperature
1 small spring onion, thinly sliced
1 small jalepeno, finely diced
1 small bunch cilantro, chopped coarsely
1 tbsp freshly grated ginger
1 tsp garam masala
1 tsp sweet curry powder
1 tbsp nama shoyu
2 tbsp flax seed oil
extra virgin olive oil
sea salt, for finishing
*Substitute sea salt for nama shoyu for gluten-free preparation.
Toss the cauliflower and tomatoes in a light coating of olive oil. Dehydrate for about 2 hours at 115 degrees.
Prepare the marinade: whisk together nama shoyu, flax seed oil, curry powder, garam masala, ginger, & jalepeno.
While still warm, add cauliflower, tomatoes, peas, and spring onion to a large bowl. Pour over half of the marinade and a sprinkling of sea salt and toss gently. Add the rest of the marinade and toss again, adding more sea salt to taste. Finally, add cilantro and gently toss.
Voila!
<3, JMK
