Traditional seasonal vegetables no longer need to be steamed or buried under canned soup. Rock them out. Serve them raw. We're talking cauliflower blitzed into fluffy mounds of couscous-like pearls, Brussels sprouts shaved into slaw, beets shredded into bright confetti.

It's all possible with a mandolin or sharp chef's knife, but you can't beat your food processor for precision and speed. You'll whiz through a vegetable harvest faster than you can order pizza.

Does raw seem too rad for you? Give the sprouts and cauliflower a quick sauté. But, really, taste them raw first. Chopping, grating and shaving fresh, raw vegetables renders them easily digestible. The cauliflower and beets are moister and more tender than you'd imagine, the sprouts remain pleasingly crunchy but easier — and more fun — to eat.

Process the vegetables ahead of time, store and refrigerate separately, then assemble and season just before serving. Try a drizzle of olive or pumpkin seed oil, a healthy sprinkle of cumin or curry powder, fresh chopped rosemary or dill, a squeeze of lemon, a splash of soy, a dollop of Dijon or a thread of syrupy aged balsamic. Add olives or dried fruit, seeds or nuts.

Easy to make and an edible delight. It's a tradition your granny would approve.

Tasters polished off this entire substantial salad in one go. Layered in a clear bowl, it has wow for the eyes as well as the mouth. You can also toss it. Add the beet at the end to minimize beet bleed.Yield: 6 to 8 servings1 medium head cauliflower, chopped into florets1 pound (about 2 dozen) Brussels sprouts, trimmed1 medium beet, peeled4 tablespoons olive oil3 tablespoons lemon juice1 tablespoon maple syrup1 teaspoon Dijon mustard1 sprig fresh thyme leaves (about ½ teaspoon), optional1/3 cup dried cranberries1/3 cup pepitas (pumpkin seeds)Sea salt and freshly ground pepperUse the S blade on your food processor to process the cauliflower. Pulse briefly several times until cauliflower morphs into uniform bits resembling grain. Remove from processor bowl and set aside.Use the slicing blade on your food processor to shave the Brussels sprouts. Remove from the processor bowl and set aside.Finally, using the shredding blade on your food processor, grate the beet. Remove from the bowl and set aside.In a small bowl, whisk together the olive oil, lemon juice, maple syrup and Dijon for a minute or two, until creamy, golden and emulsified. Add optional thyme leaves.Spoon cauliflower into a large crystal bowl. Sprinkle evenly with about a tablespoon of the lemon dressing. Top with a layer of shredded Brussels sprouts, then another tablespoon of dressing. Finish with the grated beet, a final drizzle of dressing and the cranberries and pepitas. Season with sea salt and ground pepper.