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VEGAN + RAW TRI-COLORED CAULIFLOWER SALAD

TRI-COLORED CAULIFLOWER SALAD/DRIED CRANBERRY/CRUSHED PISTACHIO Cruciferous vegetables are abundant in the last days of fall and into the winter. They are extremely hearty and can be prepared in a variety of ways to create a wonderful side dish or plant-based entree. Recently, while on a trip to the farmers market, we came across these beautiful heads of purple and orange cauliflower, along with its relative - the fractal-like romanesco. For a quick side dish we usually like to pan roast cauliflower with a little olive oil, garlic, and lemon - but this time we decided to try something different.After a little experimenting, we came up with a hearty yet simple salad composed of shaved cauliflower and romanesco tossed with sweet-tart...

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