Cauli Thai salad
This recipe takes the textures and flavours of a larb salad (usually made with minced chicken or pork) but gives it a veggie twist with cauliflower and some red chilli thrown in for an extra kick of flavour. You can also swap the fish sauce for soy to make it vegan, if you like
- 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.
