- 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 recipe!