Side

Indian spiced-cauliflower with carrot and coconut salad

Name: Indian spiced-cauliflower with carrot and coconut salad
Yield: 4
Ingredients: 3 small cauliflowers, trimmed and halved (or 1 large, cut into 6 wedges); 3 spring onions, thinly sliced; 1 tbs ginger, finely grated; 2 garlic cloves, crushed; 2 tbs coconut oil; 3 tsp curry powder; 1 tsp coriander seeds, lightly crushed; 1 x 400ml can coconut milk; ½ cup (70g) cashews; Finely grated zest of 1 lemon & juice of 1/2 lemon; Coriander, to serve; 3 carrots, peeled, cut into ribbons (we used a julienne peeler; ½ cup (80g) sultanas; ¼ cup rice vinegar; ½ cup (20g) coconut flakes, lightly toasted; 1/3 bunch coriander

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 18, 2018

This salad boasts exotic flavours and spices that'll have everyone asking for the recipe.

3 small cauliflowers, trimmed and halved (or 1 large, cut into 6 wedges)
3 spring onions, thinly sliced
1 tbs ginger, finely grated
2 garlic cloves, crushed
2 tbs coconut oil
3 tsp curry powder
1 tsp coriander seeds, lightly crushed
1 x 400ml can coconut milk
½ cup (70g) cashews
Finely grated zest of 1 lemon & juice of 1/2 lemon
Coriander, to serve

Carrot salad

3 carrots, peeled, cut into ribbons (we used a julienne peeler
½ cup (80g) sultanas
¼ cup rice vinegar
½ cup (20g) coconut flakes, lightly toasted
1/3 bunch coriander

Method

1.

Preheat oven to 220°C. Place cauliflower in a roasting tray. Cook spring onion, ginger and garlic in coconut oil over medium heat for 3 minutes or until soft. Add curry powder and coriander seeds and cook for 1 minute or until fragrant. Add coconut milk, cashews and ½ cup (125ml) water and simmer for 2 minutes. Season, stir in lemon zest and juice and pour mixture over cauliflower. Cover with foil and bake for 15 minutes, then remove foil, baste cauliflower with coconut mixture and bake for 25 minutes or until cauliflower is golden and just tender.
2.

For carrot salad, combine carrot, sultanas and vinegar in a bowl and set aside for 5 minutes. Just before serving, stir in coconut and coriander. Serve alongside cauliflower sprinkled with coriander.