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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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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 308 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 808.9 mg33.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 9.4 g37.6%

Sugars 12.8 g

Protein 9 g18.8%

Vitamin A 21.8% Vitamin C 211%

Calcium 13.8% Iron 18.3%

*Based on a 2000 Calorie diet

No Cook Cauliflower Putanesca Recipe Video