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4.5 from 12 votes

Thai Cauliflower Rice Salad with Peanut Butter Sauce

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Gluten-Free, Vegan
Servings: 4
Author: The Awesome Green


  • For the 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
  • 1/4 cup toasted almonds chopped
  • 1 mango peeled and cut it small cubes
  • 1 bell pepper cut in small cubes
  • 1/2 cup red cabbage finely chopped
  • 1 tsp coconut oil
  • For the sauce
  • 2 tbsp peanut butter
  • 1 inch ginger piece peeled
  • 2 limes juice only
  • 1 tsp organic raw honey
  • 1/4 cup water
  • 1/2 tsp 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 almonds and serve.