Cauliflower Salad - Bega Peanut Butter

Ingredients

• Rinse and cut the cauliflower into florets. Blend until they’re a rice like size.
• Heat the coconut oil in a fry pan and cook the garlic and onion.
• Add the cauliflower and coconut milk, cook on a low heat until tender, not mushy. Remove from the heat and cool mixture.
• Add the mixture to mango, red capsicum, cabbage, spring onion and coriander.
• Blend the sauce ingredients until smooth.