An exotic and colorful combination, which replaces the rice with the nutrient-loaded cauliflower. The secret of this dish is a delicious ginger-peanut butter sauce.
- 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 toasted almonds, chopped
- 1 mango, peeled and cut it small cubes
- 1 bell pepper, cut in small cubes
- ½ cup red cabbage, finely chopped
- 1 tsp coconut oil
- 2 tbsp peanut butter
- 1 inch ginger piece, peeled
- 2 limes, juice only
- 1 tsp organic raw honey
- ¼ cup water
- ½ tsp sea salt
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Remove the cauliflower greens, cut in florets, rinse and drain well.
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Place the florets in the food processor and pulse until you obtain the rice size.
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Heat the coconut oil in a large skillet, add the onion and garlic and fry for a minute.
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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.
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Remove from the heat and let cool.
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Add the cauliflower, mango, bell pepper, red cabbage, spring onion and parsley in a large bowl and mix to combine.
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Place the sauce ingredients in the blender, and pulse to obtain a smooth, creamy liquid.
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Pour over the cauliflower salad and toss carefully, to combine.
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Top with fresh parsley and almonds and serve.
https://www.theawesomegreen.com/thai-cauliflower-rice-salad-with-peanut-butter-ginger-sauce/
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