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RAW CAULIFLOWER TABBOULEH 1 medium head white cauliflower 1/2-3/4 bunch parsley, de-stemmed and roughly chopped 1/2 white onion, diced 1 large garlic clove, minced 20 cherry tomatoes, chopped 20 kalamata olives, pitted and chopped 1/4 cup olive oil 1/4 cup fresh lemon juice 1/2 teaspoon ground turmeric 1 teaspoon sea salt, or to taste 1/4 teaspoon ground pepper

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Curried Cauliflower & Cranberries 4 cups cauliflower, cut into florets 3/4 cup fresh cranberries 1 clove garlic, minced 2 tbsp coconut oil (you can reduce to 1 if you wish) 1 tbsp curry powder 1 tbsp agave or maple syrup Kosher salt Black pepper 1) Set oven to 375 degrees. Line a large baking sheet with tinfoil. 2) On top of the foil, mix the cauliflower, cranberries, garlic, oil, curry, agave, and salt and pepper to taste. 3) Bake for 35-40 minutes, or until cauliflower is golden and cranberries are popping and turning dark.

Roasted Cauliflower Salad with Spicy Dressing - Vegan