Shaved Cauliflower Salad with Lime Dressing

• 1 small head cauliflower, (leaves trimmed
• 3 juicy limes
• Fine sea salt
• ⅓ cup (80 mL) full-fat canned coconut milk
• 1½ - inch piece ginger, (peeled and roughly chopped)
• 1 small serrano pepper, (stem removed (omit for no heat))
• 2 tbsp finely chopped fresh lemongrass ((optional, see Note 2))
• 1½ tbsp tamari or soy sauce (tamari for GF)
• 3 tsp white miso
• 2 tsp agave nectar (or brown sugar/coconut sugar)
• 1 tbsp (14g) extra virgin olive oil
• ½ cup (10g) fresh mint leaves
• ½ cup (8g) fresh cilantro
• ⅓ cup (47g) roasted peanuts or cashews, (chopped)
• 8 oz (170 to 227g) edamame or baked tofu ((optional, to make this a main meal))
• 1 large ripe avocado, (diced or torn into pieces (optional, to make this a main meal))

Instructions

1. Invert the cauliflower so the thick bottom core faces up. Run a knife around the core to slice it out; discard the core along with any leaves.
2. Mandoline option: Slice the cauliflower into four wedges/quarters. Set the mandoline to ⅛ to ¼” (3 to 5 mm) thickness. Working over a large bowl and using firm pressure on the mandoline to ensure a clean cut, shave the cauliflower into slices. If this proves difficult, you can break the cauliflower into large florets—remove the tough center core first—then shave these on the mandoline. The cauliflower will break up a bit as you go, leaving you with little crumbs and small florets, which is fine.Chef’s knife option: Break the cauliflower into large chunks or florets, then slice as thinly as you can.
3. Transfer the shaved cauliflower to a large bowl.
4. Zest a large lime to yield 1 heaping teaspoon of zest; set it aside for the dressing. Now juice the limes to yield 6 tablespoons (90 mL) juice.
5. Add half or 3 tablespoons (45 mL) of the lime juice to the cauliflower. Season with 2 pinches of sea salt. Toss with your hands to coat the cauliflower well and marinate while you prep the other ingredients.
6. Shake the can of coconut milk before opening to help incorporate the cream, then measure out ⅓ cup (80 mL) in a glass or bowl, whisking to incorporate the liquid and cream.
7. Make the Dressing: Add the milk to a blender or food processor along with the lime zest, remaining 3 tablespoons (45 mL) lime juice, ginger, serrano, lemongrass if using, tamari, 2 teaspoons miso, agave, olive oil, 8 large mint leaves (~3g), and the leaves/tender stems from 4 cilantro sprigs (~2g).Blend until well combined, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more lime juice for acidity, more tamari for salty savoriness, or more sweetener to taste. Add the additional miso if desired.
8. If using the edamame or baked tofu, add it to the bowl with the cauliflower. Pour the dressing on top, tossing with clean hands to combine. Tear or chop the remaining mint and cilantro leaves and add to the salad along with the chopped peanuts. Fold in the avocado, if using. Taste and season with salt to taste, or add a dash of soy sauce as desired.