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Cauliflower Puttanesca

Cauliflower Puttanesca
This image courtesy of taichibozeman.com

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

  1. Salt and shred zucchini and soak while preparing the sauce.

  2. Put the rest of the ingredients into a bowl. Pour over zucchini and toss with parmezano.

  3. To make the sauce, combine the walnuts, garlic, nutritional yeast and sea salt using a coffee grinder.

  4. Warm in the dehydrator at 105 degrees F for 2 to 4 hours, if desired.

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