Salad: Heirloom Tomato. Cashew Crusted Cauliflower. Pine Nut Ranch.

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Heirloom Tomato. Cashew Crusted Cauliflower. Pine Nut Ranch.

This might just have been the best salad I've ever made. 




I was serving this to a couple of women who were self-proclaimed meat-and-potatoes girls. They ate this salad with their eyes closed, completely blissed out. If you get any piece of advice from this site, make this salad. It's unreal. 


Here is the recipe. You will need a dehydrator for this. It's not nearly as involved as it might look, so relax 🙂




3/4 cup fermented cashew mixture (optional: add 1/2 cup pine nuts to the cashews when blending and ferment everything) 

2 tbsp pine nuts (optional if pine nuts have been added to the cashew mixture) 

1 large bunch kale, destemmed

2 cups broccoli (florets only) 

2 cups cauliflower (florets only) 

2 large heirloom tomatoes 

1/4 cup celery, thinly sliced 

9-12 kalamata olives, sliced 

1 medium-sized lemon 

4 cloves garlic 

2 tsp apple cider vinegar 

1/4 cup + 1 tbsp. olive oil

1/4 cup nutritional yeast

2 tsp. garlic powder 

1/2 tsp. black pepper

1 tsp dried dill (or 2 tbsp fresh dill) 

Himalayan Salt




Cashew-Crusted Cauliflower 


Combine 1/4 cup cashew mixture, 1 tbsp. olive oil, juice from 1/2 lemon, 2 tbsp. nutritional yeast, garlic powder, black pepper, 1 tbsp. water, and salt (to taste), and mix into a liquid. 

Add the cauliflower to a large bowl (so that nothing spills over), pour the cashew mixture onto the cauliflower, and massage the cauliflower until it is thoroughly coated and slightly wilted. 

Spread the cauliflower florets out onto a Paraflex sheet (the more space between them, the better) and dehydrate at 105°F for 4 hours to overnight (you can even leave these in longer if you like them extra crispy). 


Heirloom Tomato 


Slice up the tomatoes (I like to use ones of different colors) into 1/4" thick slices, and place them on a dehydrator tray at 105°F for 4 hours to overnight. You want them slightly dry on the outside and tender and juicy on the inside (you should not get projectile squirting when you crush them, and they should also not turn your salad into a sad, watery mess). Their volume should reduce while drying. 




Add the broccoli to a large bowl, and add 2 tbsp. olive oil, 2 tbsp. nutritional yeast, and salt (to taste). Massage the broccoli until it is soft and wilted. You can optionally also put this into the dehydrator for a couple of hours to soften. 





Add kale and a small amount salt to a bowl, and massage until wilted. You can add 1/2 tbsp. of olive oil to this to keep it springy and tender, and you can also put this into the dehydrator for 20-30 minutes at 105°F for more wilting. If you leave it in longer, parts of the kale will turn into kale chips, which you may or may not want (I actually like this). 




Combine 1/2 cup of the cashew mixture, pine nuts (if you are adding them here), 1/3 cup water, 1.5 tbsp. olive oil, apple cider vinegar, juice from 1/2 lemon, whole garlic, dill, and salt (to taste, which should be a little less than 1/2 tsp.) into a blender and blend until smooth. 






In a very large bowl, combine the kale, broccoli, and celery, and massage. Toss in the cauliflower, tomatoes, and olives and spread onto a serving tray. Serve with ranch dressing. 


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