Olive Magazine
Thai Cauliflower Salad Recipe

Cauli Thai salad

Published: April 4, 2017 at 12:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal161
fat7.9g
saturates1.6g
carbs15.5g
sugars13.2g
fibre4.6g
protein4.7g
salt0.75g
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Ingredients

  • 1 small cauliflower, broken into florets
  • groundnut oil
  • 4 stalks lemongrass, woody outer leaves removed and finely chopped
  • 1 clove garlic, chopped
  • 1 small red chilli, chopped
  • 1 tbsp palm or soft brown sugar
  • 3 limes, juiced
  • 1 tbsp fish sauce or soy sauce
  • 1 small red onion, finely chopped
  • a small bunch coriander, chopped (keep some leaves whole for decoration)
  • 4 little gem lettuce, leaves separated

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.

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