Bega Peanut Butter
Salads don’t have to be boring! Enjoy this one all year round, even at Christmas time!
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.
Pour over the salad and toss to combine.
Top with almonds and coriander to serve.