This cauliflower rice had a fantastic taste and that ginger-peanut-lime sauce took everything to a new level. And oh, those colors!
Ingredients
For the salad:
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- 1 medium cauliflower head
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- 1 cup coconut milk
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- 1 small onion, finely diced
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- 2 garlic cloves, minced
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- 1 small bunch fresh parsley
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- 2 spring onions, roughly chopped
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- ¼ cup toasted almonds, chopped
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- 1 mango, peeled and cut it small cubes
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- 1 bell pepper, cut in small cubes
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- ½ cup red cabbage, finely chopped
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- 1 tsp coconut oil
For the sauce
Instructions
- 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.
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- Visit www.theawesomegreen.com for full instructions
Originally posted 2019-01-27 21:53:19.
Originally posted 2019-01-27 21:53:19.
