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Coconut-dressed cauli-rice winter salad

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Coconut-dressed cauli-rice winter salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 5 minutes

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

Method

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.