Colorful, crunchy and packed with vegetables, this cauliflower salad has it all! We top it off with a peanut ginger dressing which is especially delicious when made with Eliot’s Spicy Thai Peanut Butter. Best of all this sunny dish comes together within minutes. Enjoy!
Ingredients
1 medium cauliflower head
1 c coconut milk
1 small onion finely diced
2 garlic cloves minced
1 handful cilantro
2 spring onions thinly sliced
1/4 c almond, peanuts or nut of choice chopped
1 mango peeled and cut in small cubes
1 bell pepper cut in small cubes
1/2 c red cabbage finely chopped
1 tsp oil
2 Tbsp Eliot’s peanut butter: Spicy Thai, Classic Salted or Honey Chipotle
1 inch ginger piece peeled and minced
2 limes juiced
1 tsp honey
1/4 c water
1/2 tsp sea salt
Directions
Cut cauliflower into small florets
Place the florets in the food processor and pulse until you obtain rice size florets.
Heat oil in a large skillet. Add the onion, garlic and a pinch of salt 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 cilantro 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 cilantro, chopped nuts and serve.
Inspired by this recipe: https://www.theawesomegreen.com/thai-cauliflower-rice-salad-with-peanut-butter-ginger-sauce/