Cauli Thai salad
- Preparation and cooking time
- Total time
- Easy
- Serves 3
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Showing items 1 to 3 of 6
- 1 small cauliflowerbroken into florets
- groundnut oil
- 4 stalks lemongrasswoody outer leaves removed and finely chopped
- 1 clove garlicchopped
- 1 small red chillichopped
- 1 tbsp palm or soft brown sugar
- 3 limesjuiced
- 1 tbsp fish sauce or soy sauce
- 1 small red onionfinely chopped
- a small bunch corianderchopped (keep some leaves whole for decoration)
- 4 little gem lettuceleaves separated
Nutrition: per serving
- kcal161low
- fat7.9g
- saturates1.6g
- carbs15.5g
- sugars13.2g
- fibre4.6g
- protein4.7g
- salt0.75g
Method
step 1
Put the cauliflower into a food processor and pulse gradually until you achieve a rice-like consistency.
step 2
Heat 2 tbsp oil in a large frying pan. Add the lemongrass and fry for about 2 minutes until soft. Add the cauliflower and cook for 3-4 minutes.
step 3
Whizz the garlic, chilli and sugar in a small food processor, then add the lime juice and fish sauce and whizz again. Pour over the cauliflower and stir in the onion and coriander. Pile onto a bed of lettuce and scatter with more coriander to finish.
