THAI CAULIFLOWER RICE SALAD WITH PEANUT BUTTER SAUCE
- Salad:
- 1 medium cauliflower head
- 1 cup coconut milk
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 small bunch fresh parsley
- 2 spring onions, roughly chopped
- ¼ cup pecan nuts, chopped
- 1 mango, peeled and cut it small cubes
- 1 bell pepper, cut in small cubes
- ½ cup red cabbage, finely chopped
- 1 teaspoon coconut oil
- Sauce:
- 2 tablespoons peanut butter
- 2.5 cm ginger piece, peeled
- 2 limes juice only
- 1 teaspoon organic raw honey
- ¼ cup water
- 1 teaspoon sea salt
Remove the cauliflower greens, cut in florets, rinse and drain well.
Place the florets in the food processor and pulse until you obtain the rice size.
Heat the coconut oil in a large skillet, add the onion and garlic and fry for a minute.
Add the cauliflower and coconut milk, mix to combine and cook for five minutes on low heat, until the cauliflower is tender, but not mushy.
Remove from the heat and let cool.
Add the cauliflower, mango, bell pepper, red cabbage, spring onion and parsley in a large bowl and mix to combine.
Place the sauce ingredients in the blender, and pulse to obtain a smooth, creamy liquid.
Pour over the cauliflower salad and toss carefully, to combine.
Top with fresh parsley and pecan nuts and serve.
Recipe tested by Marie Maritz
Photo: Marie Maritz
