Home
recipe-guide
Salad recipes

Vegetable spaghetti slaw with buttermilk dressing

Braai recipes

Vegetable spaghetti slaw with buttermilk dressing

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Salad recipes

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

10 minutes

Green salad with strawberries and strawberry balsamic vinaigrette

Salad recipes

Green salad with strawberries and strawberry balsamic vinaigrette

Warm lentil salad with couscous and vegetables

Brinjal recipes

Warm lentil salad with couscous and vegetables

45 minutes

Honeybush-poached pear-and-biltong salad

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Roast beetroot and pumpkin seed salad

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Chop-chop salad with papaya seed dressing

Chops recipes

Chop-chop salad with papaya seed dressing

Brussels sprouts, potatoes and chicken tray bake

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Anchovy recipes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

20 minutes

Warm

Salad recipes

Warm “kabbouleh” salad

30 minutes

Warm buttered pear, apple and Gorgonzola salad

Apple recipes

Warm buttered pear, apple and Gorgonzola salad

10 minutes

Coconut-dressed cauli-rice winter salad

Cauliflower recipes

Coconut-dressed cauli-rice winter salad

5 minutes

Load more

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.