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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
