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No Cook Cauliflower Putanesca

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  Cauliflower 1 Medium, broken into small florets
  Zucchini 1 Medium, salted and shredded into pasta noodles
  Black olives 20 Medium, coarsely chopped (oil cured preferred)
  Flat leaf parsley 1⁄4 Cup (4 tbs)
  Capers 3 Tablespoon
  Tomato 2 Medium
  Sun dried tomato 1 Cup (16 tbs), soaked (soak for ten minutes)
  Extra virgin olive oil 2 Tablespoon (flax oil)
  Garlic clove 5 Medium, chopped
  Red pepper flake 1⁄2 Teaspoon, crushed
  Cracked black pepper 1⁄2 Teaspoon (to taste)
  Turmeric 1⁄8 Teaspoon
  Walnuts 2 Tablespoon
  Nutritional yeast 1 Teaspoon
  Sea salt 1 Pinch

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

4. Serve warm

Recipe Summary

Difficulty Level: 
Main Dish
This is a very unique version of the classic Italian dish. Try it if you are a vegan and are on a raw food diet. It is rich in fresh marinated veggies and contains all the classic putanesca ingredients but in a new avatar.

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No Cook Cauliflower Putanesca Recipe Video