1(2-pound) headcauliflower, separated into florets
1/2cupchopped fresh parsley leaves
2tablespoonschopped fresh mint
1/4teaspoonfreshly ground black pepper
ACTIVE TIME: 25minutes
TOTAL TIME: 1hour25minutes
Yield: 6to 8 servings
Place the pine nuts in a small fine-mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small saute pan set over medium-low heat and toast for 7 to 10 miutes. Set aside to cool.
Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
In a food processor fitted with the largest shredding disk, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper, and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight before serving. Refrigerate, covered, for up to 2 days.