Recipe extract: The Fearless Kitchen, Vanessa BaxterPhotography: Todd Eyre

Vegan | Dairy Free | Gluten Free

1 head cauliflower
1 red capsicum, diced
1 yellow capsicum, diced
1 cucumber, diced
2/3 cup cashews, toasted and roughly chopped
2 spring onions, chopped on the diagonal
1 large handful of fresh mint leaves
1 large handful of coriander

2 tbsp extra virgin olive oil or avocado oil
2 tbsp tsp fresh lime juice
2 tsp honey
1 tsp grated ginger
1 tsp minced chilli
1 tsp minced garlic
¼ tsp salt
¼ tsp ground pepper

Process the cauliflower in a food processor until it is the consistency of couscous.
Add all of the salad ingredients and toss to combine.
Add dressing ingredients to a jar and shake to combine.
Just prior to serving, add the dressing.
Top with micro-herbs and edible flower petals to serve.

If you prefer you can recreate this salad using couscous.
You can make in advance but keep the salad and the dressing separate until just before serving.

Helpers Can
Whizz the cauliflower in the food processor.
Shake together the dressing in a jar.

The Fearless Kitchen is available online at – or at usual bookstores in NZ.

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