• 2 Pounds Cauliflower, leaves removed
  • 1 Pound Zucchini, diced
  • 3 Tablespoons Olive oil (may need a little more)
  • 1 Tablespoon Low-sodium soy sauce
  • 1 Cup California Raisins
  • 2 Apricots sliced
  • 1/2 Cup Radicchio, ribboned
  • 1/2 Cup Italian parsley
  • Salt to taste
  • Pepper to taste


Using a grater box, grate cauliflower on the largest hole; set aside. Dice the zucchini; set aside. 

Heat a large skillet over medium-high heat. Add the zucchini and cook undisturbed for 3 minutes, or until zucchini pieces are nicely browned.  Stir and repeat for another 3 minutes.  Add the cauliflower. Cook and stir until cauliflower is cooked through, about 4 to 6 minutes.  Add oil as needed so cauliflower is cooked and tender, about 4 minutes. 

Transfer cooked mixture to a large bowl and set aside to cool slightly, about 5 – 7 minutes. Once mixture is cooled to room temperature, fold in the California raisins, radiacchio, and parsley. Serve immediately.  

Thanks to Matt Robinson for this delicious recipe!

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