spicy peanut cauliflower rice bowls

  • 800g (1 lb 12 oz) cauliflower florets (about 1 large head)
  • ¼ cup (60ml/2 fl oz) Cobram Estate Light flavoured 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

PEANUT DRESSING

  • 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
  1. To make the peanut dressing, place the peanut butter, coconut milk, soy sauce, sugar and lime juice in a medium bowl, whisk to dissolve the sugar and set aside.
  2. In 2 batches, place the cauliflower in a food processor and process until it resembles rice. 
  3. Heat the oil in a large non-stick frying-pan over medium-high heat. Add the chilli and cook, stirring, for 2 minutes or until fragrant. Add the peanuts and cook for 1 minute. Add the cauliflower rice and cook, stirring, for 4 minutes or until just soft.
  4. Divide the mixture between serving bowls and top with the beans, zucchini and onion. Serve with the peanut dressing. Serves 4

TIPS + TRICKS
+ For a satay chicken variation on these bowls, you can grill 2 chicken breast fillets until they’re tender and cooked through, slice them and add a few strips to each serving. 

Photography: Con Poulos

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