From the February/March 2015 issue
Serves 4


  • 1 medium cauliflower, cut into large florets
  • 2 medium carrots, peeled and roughly chopped
  • 4 medium scallions, trimmed, white and green
  • parts roughly chopped
  • 1/4 cup (packed) flat-leaf parsley
  • 1/4 cup (packed) chives
  • 1/4 cup raw sunflower or pumpkin seeds
  • 2 TBSP fresh lemon juice
  • 2 TBSP extra virgin olive oil
  • 1 TBSP honey
  • 1 garlic clove, finely grated
  • Sea salt and black pepper, to taste
  • 1 cup diced mango (optional)


  1. Place half of the cauliflower florets in

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