Serves: 5
Total Calories: 192
Yield: 8 to 10 Dolmas

1 cup cauliflower florets
1/2 cup chopped fresh mint leaves
1/4 cup arugola
1/4 cup chopped fresh Italian parsley
1/2 cup Classic Middle Eastern Lemon Dressing
1 cup raw or untoasted pine nuts
1/2 cup raisins
8 to 10 collard leaves, bottom stems removed

1. Place the cauliflower in a food processor and mix until it resembles fine breadcrumbs. Add the mint, arugula, and parsley and pulse until well-chopped.

2. Transfer the mixture to a large bowl. Add the dressing and stir until well-combined. Stir in the pine nuts and raisins.

3. Arrange the collard leaves on a serving platter. Spoon the cauliflower mixture evenly into the collard leaves. Roll the leaves like burritos and serve.

For a Change . . .
* Top each dolma with 1/2 teaspoon Za’atar and 1 teaspoon Lemon Tahini Dressing.

FYI . . .
For centuries, mint has been used by alternative health practitioners to aid digestion and relieve upset stomachs.

Nutritional Facts:

Serves: 5
Total Calories: 192
Calories from Fat: 67

More Recipes from the The World Goes Raw Cookbook:
Hummus
Baba Ganoush
Skordalia
Breadsticks with Za'atar Dipping Sauce
Za'atar
Classic Middle Eastern Lemon Dressing
Classic Middle Eastern Salad
Wilted Spinach Salad with Marinated Eggplant Tapenade
Tabouleh
Creamy Oregano Mint Dressing
Lemon Tahini Dressing
Sprouted Chickpea Falafel
Dolmas
Halvah Truffles
Baklava
Fresh Figs Drizzled in Honey and Cacao