That’s Cauliflower + Cranberries + Cumin + Cilantro (and a few more things)

I made this the other day when I made the broccoli salad, but we didn’t eat it until today. I liked the combination flavors, and the extra crunch from the cauliflower that the broccoli did not have. QB said it was alright, didn’t suck, but wouldn’t want to eat it everyday.

4C Salad (serves 2)

~300g Cauliflower, chopped very fine (about the size of whole oats)
110g Cranberries
38g Walnut, chopped
20g Cilantro, chopped
2T Lime Juice
1t Cumin seeds, corriander powder
1/4t cumin powder, salt
stevia to sweeten cranberries, to taste

Chop cauliflower very fine and place in a large tupperware or other seal-able container you can marinate in, then toss with chopped cilantro and walnuts. Place the cranberries in a small amount of water in a pot and boil until they pop and mush. Once cranberries are mush, add lime juice and stir, then add the other seasonings and stir well. Pour over cauliflower mix and toss with fork/spoon, then close lid and shake well to thoroughly coat cauliflower. Allow to marinate several hours or over night. Mine ended up marinating for almost 2 days, but the extra time probably didn’t make much of a difference.