A Thai salad on any other day here in the west, only, this one’s made with cauliflower. The salad that’s loved the world over goes fully veegs.

Quick be the salad, and fabulously tasty be thine name.

under 20 mins | serves 3 | easy as

Ingredients 

1 small cauliflower, florets 
4 little gem lettuces, leaves separated 
1 small red onion, finely diced 
bunch coriander, chopped and leaves for garnish
dressing: 
4 stalks lemongrass
1 red chilli, finely chopped 
1 small clove garlic or half a large clove
1 tbsp soft brown sugar
3 limes, juice
1 tbsp soy sauce 
groundnut oil 

Method

Whack the cauli florets in a whizzer and whizz ’em up good.

Bash the lemongrass stalks with a bashy thing such as a pestle, remove and discard the woody outer layers and then finely chop the inner bits. Heat 2 tbsp oil in a large frying pan, add the lemongrass and fry for 2 mins until it’s soft and fragrant.

Bung the cauli rice in and cook for 3-4 mins, stirring regularly. Transfer to a big bowl when the time comes, and let it cool a little while you make the dressing.

Whizz the chilli, garlic and sugar in a processor, then add the lime juice and soy and whizz again. Pour over the cauli mix, chuck in the onion and chopped coriander and give it all a big stir about.

Pile it up on your bed of lettuce, scatter the coriander leaves atop.

Zingy.

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Found in this month’s Olive – as so many effortlessly fantastic recipes are!

And check out this wicked article all about cauliflower from The Guardian

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