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How To Prepare Coconut-Dressed Cauli-Rice Winter Salad


  • 4
  • Easy
  • Carb Conscious Health conscious Pescatarian
  • 35 minutes
  • 5 minutes


  • 2 small heads cauliflower, cut into florets
  • 1 x 400 ml can coconut milk
  • 80 g fresh peas
  • 1 lime, zested and juiced
  • 10 g coriander
  • Sea salt or soya sauce, to taste
  • 6 radishes, thinly sliced
  • 75 g pomegranate rubies
  • 6 baby marrows, grated


Blend the cauliflower until it reaches a fine consistency.

Bring the coconut milk to a simmer in a saucepan, then add the cauliflower and peas. Cook for 2 minutes, then strain over a bowl. Allow to stand aside until completely drained, reserving the coconut milk.

Blend the coconut milk with the lime zest and juice, coriander and sea salt or a dash of soya sauce. Toss the cauliflower with the remaining ingredients and the dressing.

Cook’s note: Blanch the cauliflower leaves in coconut milk to serve with the salad.


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