The salad: julienne cucumber, kohlrabi, carrots, lightly sauteed mushrooms, and avocado slices tossed with raspberry balsamic vinegar.
The hummus is called Cauliflower Mash.
Another recipe from the Veg News, Jan/Feb 2010 issue.
2 1/2 cups raw cashews
1 teaspoon sea salt
2 tablespoons barley miso, or any light miso
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
4 cups cauliflower chopped into small florets
1/3 cup water
In the food processor, process cashews and salt into a fine powder. Add miso, lemon juice, olive oil, black pepper, and cauliflower, and pulse to combine. With the motor running, add water in a thin stream until mixture begins to take on a smooth, whipped texture.