Thai Cauliflower Rice Salad with Peanut Butter Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 Cauliflower head, medium
  • 2 Garlic cloves
  • 1 inch Ginger piece
  • 1 Mango
  • 1 Onion, small
  • 1 small bunch Parsley, fresh
  • 1/2 cup Red cabbage
  • 2 Spring onions

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 1 tsp Honey, organic raw
  • 2 Limes, juice only
  • 2 tbsp Peanut butter

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Liquids

  • 1/4 cup Water

Found on theawesomegreen.com

Description

Ingredients

• For the salad
• 1 medium cauliflower head
• 1 cup coconut milk
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 small bunch fresh parsley
• 2 spring onions, roughly chopped
• ¼ cup toasted almonds, chopped
• 1 mango, peeled and cut it small cubes
• 1 bell pepper, cut in small cubes
• ½ cup red cabbage, finely chopped
• 1 tsp coconut oil
• For the sauce
• 2 tbsp peanut butter
• 1 inch ginger piece, peeled
• 2 limes, juice only
• 1 tsp organic raw honey
• ¼ cup water
• ½ tsp sea salt

Directions

• Remove the cauliflower greens, cut in florets, rinse and drain well.
• Place the florets in the food processor and pulse until you obtain the rice size.
• Heat the coconut oil in a large skillet, add the onion and garlic 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 parsley 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 parsley and almonds and serve.