Cauliflower Slaw

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 pounds cauliflower separated
• 2 tablespoons mint leaves fresh chopped
• 0.5 cup parsley leaves fresh chopped
• 0.8 cup golden raisins 
• 2 teaspoons kosher salt divided
• 2 tablespoons juice of lime freshly squeezed
• 1 tablespoon olive oil 
• 0.5 cup pinenuts 
• 0.5 cup tomatoes chopped

Equipment

• food processor
• whisk
• mixing bowl
• sieve
• microwave

Directions

1. Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt.
2. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes.
3. Remove the bag from the microwave and set aside to cool.
4. Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl.
5. Slowly drizzle in the olive oil while whisking. Set aside.
6. Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded.
7. Transfer to the mixing bowl.
8. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine.
9. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days.