Starter for 4-5 people:
½ medium size cauliflower
2 teaspoons extra-virgin olive oil
½ teaspoon turmeric
Cut the cauliflower into thin slices (about 2 mm).
Mix olive oil to turmeric in a bowl.
Stir the cauliflower slices gently with the oil and marinate it in the fridge for few hours.
Cashew mustard sauce:
½ cup soaked cashew
¼ cup water
½ tablespoon extra-virgin olive oil
½ tablespoon lemon juice
1 ½ tablespoon mustard seeds
¼ tablespoon salt
½ tablespoon chopped chives
Blend everything but the chives into a smooth sauce.
Put in a bowl and add chives.
The sauce will keep in the fridge for about 5 days.
Serve the marinated cauliflower with the mustard sauce.
Garnish with red radicchio and chopped parsley.
It is also great with flax seed crackers.