Coconut-dressed cauli-rice winter salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 small heads cauliflower, cut into florets
1 x 400 ml can coconut milk
80 g fresh peas
1 lime, zested and juiced
10 g coriander
Sea salt or soya sauce, to taste
6 radishes, thinly sliced
75 g pomegranate rubies
6 baby marrows, grated

Cooking Instructions

Blend the cauliflower until it reaches a fine consistency.

Bring the coconut milk to a simmer in a saucepan, then add the cauliflower and peas. Cook for 2 minutes, then strain over a bowl. Allow to stand aside until completely drained, reserving the coconut milk.

Blend the coconut milk with the lime zest and juice, coriander and sea salt or a dash of soya sauce. Toss the cauliflower with the remaining ingredients and the dressing.

Cook’s note: Blanch the cauliflower leaves in coconut milk to serve with the salad.

Discover more cauliflower recipes here.