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Bega Peanut Butter

Cauliflower Salad

Need to know

Makes: 4 servings

Preparation time: 10 minutes

Cook time: 10 minutes

What you need


-1 tsp coconut oil

-2 garlic cloves, minced

-1 small onion, diced

-1 medium cauliflower head, cut into florets

-1/2 cup coconut milk

-1 mango, cut into small cubes

-1 red capsicum, cut into small cubes

-½ red cabbage, finely chopped

-2 spring onions, roughly chopped

-1 bunch fresh coriander, chopped

-¼ cup toasted almonds, roughly chopped


-2 tbsp Bega Dark Roast Peanut Butter

-1 inch ginger peeled

-Juice of 2 limes

-1 tsp honey

-¼ cup water

-½ tsp sea salt

Additional notes

If you’re not a fan of coriander, feel free to leave it out!

Salads don’t have to be boring! Enjoy this one all year round, even at Christmas time!


Step 1.

Rinse and cut the cauliflower into florets. Blend until they’re a rice like size.

Step 2.

Heat the coconut oil in a fry pan and cook the garlic and onion.

Step 3.

Add the cauliflower and coconut milk, cook on a low heat until tender, not mushy. Remove from the heat and cool mixture.

Step 4.

Add the mixture to mango, red capsicum, cabbage, spring onion and coriander.

Step 5.

Blend the sauce ingredients until smooth.

Step 6.

Pour over the salad and toss to combine.

Step 7.

Top with almonds and coriander to serve.