Ingredients

Method

• 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

Method

Ingredients

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.

Discover more cauliflower recipes here.