Recipe: Forty Thieves’ Crispy Cauliflower Salad with Satay Dipping Sauce


Creamy satay sauce gives this healthy cauliflower dish a flavourful kick. 

Walk Japan

Recipe: Extract from WHOLE Again

Creating crispy cauliflower can be a challenge without a deep-fryer. Try this unique blend of almond milk and rice flour to create a delicious coating that comes out crispy when baked.

Serves – 2

INGREDIENTS

Crispy Cauliflower

2 Tbsp oil
2 Tbsp rice flour
4 Tbsp almond milk
½ tsp salt
1 small head of cauliflower, chopped into florets

Satay Dipping Sauce

3 Tbsp Forty Thieves Crunchy Peanut Butter
1 ½ tsp soy sauce
2 tsp coconut sugar
4 Tbsp coconut cream
½ red chilli, finely chopped (or ¼ tsp chilli flakes)
½ tsp ginger, grated

Green Salad

1 cup baby spinach
1 radish, thinly sliced
½ cup fresh mint, chopped
½ cup coriander, chopped
1 Tbsp sesame oil
1 Tbsp apple cider vinegar
½ tsp salt
1 tsp sesame seeds

METHOD

Preheat oven to 180°C and line a baking tray with baking paper.

Combine the oil, rice flour, almond milk and salt in a medium sized bowl to create a wet paste. Mix thoroughly until there are no lumps. Add in the cauliflower florets and completely coat the pieces in the batter. Cover the bowl and leave in the fridge for 10 minutes.

To make the satay dipping sauce, mix the peanut butter and soy sauce in a bowl. Add in the coconut sugar and coconut cream until well combined. Then mix in the chilli and ginger.

Remove the cauliflower florets from the fridge and lay them evenly onto the baking tray without letting the pieces touch each other (this will ensure the cauliflower comes out crispy and not soggy when baked).

More stories you might like:
Final call for entries for Outstanding NZ Food Producer Awards

Place in the oven for 10 minutes or until golden and then turn the pieces to cook on the other side for an additional 10 minutes. Once cooked, remove from the oven and allow to cool for 2-3 minutes.

To make the salad, toss together spinach, radish, mint and coriander. Whisk together the sesame oil, apple cider vinegar and salt before mixing this through the salad.

Divide the salad between two large plates and sprinkle the sesame seeds on top. Top each salad with the crispy cauliflower florets.

Drizzle the satay sauce over the salad or serve in a ramekin on the side for dipping the cauliflower in.


This is an extract from WHOLE Again: A fresh collection of wholesome recipes by Bronwyn Kan, Beatnik Publishing, RRP $45.00.

Discuss This Article

Send this to a friend