Raw Stuffed Kale Leaves with Mint Cashew Aioli

Stuffing

3 Cups Cauliflower (1 Small Cauliflower)

Put the cauliflower in food processor and pulse until it has a rice like consistency. Transfer to a large bowl and set aside.

1/4 Cup Olive Oil
1 Tiny Garlic Clove
1/2 Cup Pine Nuts
3 Tsp Lemon Zest (Zest from 3 Lemons)
1/2 Tsp Cinnamon
2 Tbsp Lemon Juice (Juice from 1/2 Lemon)
1 Tsp Salt
5 Green Onions

Add all the ingredients for the stuffing into a Vita-mix and blend until creamy.

Add this mixture to the rice and mix well by hand.

1 Cup Sun-Dried Tomatoes, Diced (about 1 Pack)
1 and 1/4 Cups Mint, Finely Chopped and Tightly Packed (2 Mint Bunches)
1/4 Cup Raisin, Chopped

Add the sundered tomatoes, mint leaves and raisins to the mixture and mix again by hand.

Mint Cashew Aioli

1 Cup Cashews
1 and 1/4 Tsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Raw Maple Syrup / Agave Nectar / Raw Honey
1 Tsp Lemon Zest (Zest from 1 Lemon)
1 Tiny Garlic Clove
1/2 Cup Water

Place all the ingredients in the Vita-Mix and blend until smooth and creamy.

1/3 Cup Mint Leaves, Chopped and Finely Packed

Transfer to a small bowl and stir in the mint leaves by hand so that they are visible in the aioli.

Assembly

1 Bunch Lacinato Kale Leaves (Whole Food Bunch)

Cut the bottom stem part of the kale leaves

Place 1 to 2 Tbsp of stuffing mix onto the leaf and roll them up.

To Serve

Serve with the aioli and enjoy.

Taste Note: Tastes AWESOME
Serves: 4 (2 can eat the whole thing, since it has so much fat, I divided this into 4 servings)
Source: thehealthyfamilyandhome, Original recipe from therawchef