Sticky Cauliflower & Peanut Salad
Recipe
A super simple salad coated in a delicious sticky sauce.
Serves 4 | Prep time: 20 mins | Cooking time: 15 mins
British | MOB
Ingredients
- 1 Cauliflower
- 6 Radishes
- ½ Red Cabbage
- 3 Carrots
- 30g Peanuts
- Coriander
- Mint
- Basil
- 2 Spring Onions
- 1 Red Chilli
- 30ml Water
- 30ml Soy Sauce
- 2 Limes
- 30ml Olive Oil
- 1 tbsp Sugar
- Salt
- Pepper
- Oil
Method
- Preheat your oven to 220°C.
- Tear the florets off your cauliflower and pop them into a roasting tin. Pour a good glug of oil on your florets, season with salt and pepper and roast for 15 mins.
- Thinly slice your radishes and red cabbage while peeling your carrots into long thin strips. Pop these into a bowl and set aside.
- To make your sauce, roughly chop half of your coriander, mint and basil, and thinly slice your spring onions and red chilli. Set aside in a separate bowl. Add water, soy sauce, olive oil, the juice of two limes and sugar. Give it a good mix.
- Crush your peanuts by hand or using a pestle and mortar.
- Toss your roasted cauliflower florets with the raw veg, sauce, and the remaining herbs (kept full). Top with crushed peanuts and tuck in