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A super simple salad that will satisfy all your cravings. Crispy cauliflower with bundles of fresh veg? This is perfect for summer.
Sticky Cauliflower and Peanut Salad
4
1
Notes
30 mins cook
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Step 1.
Preheat your oven to 220°C.
Step 2.
Tear the florets off your cauliflower and pop them into a roasting tin. Pour a good glug of oil on your florets, season with salt and pepper and roast for 15 mins.
Step 3.
Thinly slice your radishes and red cabbage while peeling your carrots into long thin strips. Pop these into a bowl and set aside.
Step 4.
To make your sauce, roughly chop half of your mint, basil and coriander and thinly slice your spring onions and red chilli. Set aside in a separate bowl. Add water, soy sauce, olive oil, the juice from your limes and the sugar. Give it a good mix.
Step 5.
Crush your peanuts by hand or using a pestle and mortar.
Step 6.
Toss your roasted cauliflower florets with the raw veg, sauce, and the remaining herbs (kept intact). Top with crushed peanuts and tuck in.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
For the Salad
Cauliflower
Radish
Red Cabbage
Carrot
Peanut
For the Sticky Sauce
Coriander
Mint
Basil
Spring Onion
Red Chilli
Water
Soy Sauce
Olive Oil
Lime
Sugar
Salt
Black Pepper
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
For the Salad
Cauliflower
Radish
Red Cabbage
Carrot
Peanut
For the Sticky Sauce
Coriander
Mint
Basil
Spring Onion
Red Chilli
Water
Soy Sauce
Olive Oil
Lime
Sugar
Salt
Black Pepper
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 220°C.
Step 2.
Tear the florets off your cauliflower and pop them into a roasting tin. Pour a good glug of oil on your florets, season with salt and pepper and roast for 15 mins.
Step 3.
Thinly slice your radishes and red cabbage while peeling your carrots into long thin strips. Pop these into a bowl and set aside.
Step 4.
To make your sauce, roughly chop half of your mint, basil and coriander and thinly slice your spring onions and red chilli. Set aside in a separate bowl. Add water, soy sauce, olive oil, the juice from your limes and the sugar. Give it a good mix.
Step 5.
Crush your peanuts by hand or using a pestle and mortar.
Step 6.
Toss your roasted cauliflower florets with the raw veg, sauce, and the remaining herbs (kept intact). Top with crushed peanuts and tuck in.
Did you like this recipe?
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Notes (1)
L
Lindsay M.
a year ago
This was a great salad!
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