Main Meals

Coconut-dressed cauli-rice winter salad

35 minutes
5 minutes
Wine/Spirit Pairing
Woolworths Spier Longmarket Sauvignon Blanc-Semillon 2015

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  • 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
  1. Blend the cauliflower until it reaches a fine consistency.
  2. 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.
  3. 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.
  4. Cook’s note: Blanch the cauliflower leaves in coconut milk to serve with the salad.

Discover more cauliflower recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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