Donna Hay's Spicy Peanut Cauliflower Rice Bowls Recipe
Donna Hay is here to show just how easy it is to eat green, with a delicious dinner idea jam-packed with vegetables from her brand new book Week Light.
Keywords
- The Morning Show
- Recipes
- Lifestyle
- Food
- Cooking On 7 / Recipes
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Cooking tools:
- Food processor
- Julienne peeler
- Nonstick skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Stove
- Serving bowl
- Spoon
- Measuring cup
Ingredients
- 800g (1 lb 12 oz) cauliflower florets (about 1 large head)
- ¼ cup (60ml/2 fl oz) extra virgin olive oil
- 2 long red chillies, chopped
- 1 cup (140g/5 oz) roasted unsalted peanuts, roughly chopped
- 250g (8¾ oz) green beans, halved lengthways and blanched
- 2 zucchinis (courgettes), shredded using a julienne peeler
- 2 green onions (scallions), thinly sliced
- ⅓ cup (90g/3 oz) crunchy peanut butter
- ⅓ cup (80ml/2¾ fl oz) coconut milk
- 1 tablespoon soy sauce or coconut aminos
- 2 teaspoons raw caster (superfine) sugar
- 2 tablespoons lime juice
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