Finally! I can’t believe I haven’t shared this one on my blog so far, especially since it is one of the most common types of salads that I make – a constant crowd-pleaser and a ‘must make’ when creating a healthy buffet for groups of people.

I have been making this (in its various guises) ever since I remember. I think I was just sitting their one day, way-back-when and thought ‘let’s see what happens if I make a creamy dressing with this jar of tahini’.

It worked – my guests loved it – and I’ve been making it ever since.

My passion for salad making comes from my yearning to eat super healthy foods whilst making them pleasing and delicious for other people. In my early days, I started off with a longing to show people that healthy, plant-based food could be both nourishing, filling and tasty, all at the same time.

When I began eating healthier foods, a salad was usually quite unappealing (especially when you eat out in England lol!). More often than not, it involved lettuce, tomatoes and cucumber. Whilst these are healthy and delicious – it gets a bit samey and lacks the wow-factor. Also not very filling!

Raw cauliflower makes an excellent salad base because it has that wonderful crunch. Its density also makes it filling. The tahini sauce brings in a whole new dimension to this raw-slaw salad with its malty-sweetness. Chop up your crunchy cauliflower, loving throw in some walnuts and raisins, mix in that delectable creamy tahini sauce and wow – yes please! No wonder it always goes down a treat.

We are so blessed here in England because cauliflower grows in abundance (right climate, with enough chilly weather I guess ha ha). I can pick them up all year round from the market and when they are in prolifically season, well – they are crazy cheap to buy.

Dr Mercola says cauliflower has cancer-fighting benefits: “Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth. Some researchers believe eliminating cancer stem cells may be key to controlling cancer”.



He also notes that cauliflower contains anti-inflammatory properties, boosts brain health, boosts heart health and contains a wonderful array of beneficial minerals and vitamins.

Cauliflower certainly deserves a place on any healthy menu.

IMPORTANT NOTE on TAHINI

Different brands of tahini vary a lot and it really matters…

There are lots of different tahini’s out there; all with different tastes (and to be quite honest, it can be a bit off-putting if you get a grainy bitter one). Make sure you get a creamy, delicious version. I tend to avoid the raw ones as they generally just don’t do it for me.

I’ve also tried making my own in my high powered food processor, but I’ve not yet managed to get that delectable creaminess. In the UK, Suma, Essentials, Sunita and Cypressa do the best ones. They are all creamy and delicious and they also do organic, light versions (‘light’ means it has been creamed without the husks). In the USA my friend Jen put me onto Achva Organic Tahini which I can recommend for my North American readers. Jen did not like tahini until she found that one. Now she’s a big fan… so I am thrilled that she didn’t give up!

There are some other delicious brands out there although I’ve forgotten the names. If you have a favourite please do let me know and I’ll check them out.

I must warn you though, if you stumble on to a delicious source of tahini, you’ll probably get hooked on the stuff, just like we have! For more about the health benefits of eating seeds check out my article here: The Importance of Eating Seeds for a Healthy Diet

Walnut & Raisin Cauliflower Raw-slaw Salad with Tahini Sauce Yield: 4 portions Prep Time: 10 minutes Total Time: 10 minutes A delicious walnut & raisin cauliflower raw-slaw with a rich, tahini sauce. A filling, plant-based crowd-pleaser. Print Ingredients 1 small cauliflower

Handful raisins

Handful walnuts Tahini Sauce 5 tablespoons tahini

1 teaspoon maple syrup

1 tablespoon tamari (or shoyu)

1 tablespoon apple cider vinegar

4 tablespoons water (or as required)

Twist black pepper (optional) Instructions Chop the cauliflower into small pieces (looks nice if you retain some of the 'florets'). Keep some of the leaves if you have nice ones still (finely chop them). Make the sauce by first mixing the tahini, maple syrup, tamari and apple cider vinegar with a spoon. Tahini can sometimes go 'claggy' when you first mix it - if this happens, keep mixing, it will eventually go smooth. Add the water slowly and mix in. The amount of water will depend on the thickness of your tahini. You are looking for a lovely thick cream pouring consistency. Add your twist of black pepper (optional). Mix the sauce into the cauliflower. Add the walnuts and raisins. Serve along with other salads as part of a buffet or with cooked quinoa rice. Also serves nicely with a dip and crackers. Enjoy!

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