Grated Cauliflower Salad

     This simple recipe makes cauliflower delicious without adding any common allergens. Grating cauliflower gives it an interesting texture and allows you to really meld the flavors of lemon juice, olive oil and fresh herbs into it. 

     1 medium head of cauliflower 
     1 large carrot, diced small
     1 large stalk of celery, diced small
     2-4 Tb. chopped fresh dill weed and/or other herb(s)* (See Produce in 

          the Glossary)
     3 Tb. olive oil (See Oil in the Glossary)
     freshly squeezed lemon juice (See Juice in the Glossary)
     salt  (See Salt in the Glossary)

Remove any outer leaves and the stem of the cauliflower and grate the whole head.  Use a food-processor for this if you have one. Stir in the carrot, celery, herb(s), olive oil, 2 Tb. lemon juice and a sprinkle of salt.  Adjust lemon juice and salt to taste.

*I really like dill with cauliflower, but parsley, cilantro, and fennel leaves are all good choices too.

Beet Garnish

     So many beet recipes involve either dairy products or vinegar (yeast, corn if white distilled) and are thus allergenic for some of us. These beets, besides being rich without dairy and well-seasoned without vinegar, are a vivid color and quick to prepare.

     1 lb. washed, peeled, grated beets
     1/2 c. canned coconut milk  (See Coconut and Milk in the Glossary)
     1 tsp. ground dried mint leaves  (See Spices in the Glossary)
     2 cloves crushed garlic
     salt  (See Salt in the Glossary)

     Put the beets, coconut milk, mint, garlic and 1/2 tsp. of salt into a sufficiently wide skillet. Bring to a boil, cover and simmer, stirring frequently, for 15 min or so, until the beets are tender and have lost their raw flavor. Uncover and boil off any excess remaining liquid. Serve warm