I usually shy away from eating raw cauliflower, with the exception of this cauliflower salad with pecans. It’s awesome-sauce! (Pun-intended, though admittedly it’s a bad one. ?)
When my husband ate this cauliflower salad the other night, he said it reminded him of Michael Pollan’s guidance for food rules: “Eat food. Not too much. Mostly plants.” Well, this salad is even better than “mostly plants” — it’s 100% plant-based and vegan, quick to make, and super yummy to boot.
Especially when cooking vegan food, I try to make my dishes as colorful as possible. Besides making for better food photos, it’s beneficial to have as many colors represented as you can in any given dish because the more colors you are able to incorporate, the more varied are the nutrients you consume. It’s a win-win for your eyes and your belly!