Cauliflower-Couscous with Mango
Zutaten
- 400 g (14 oz) cauliflower (a small head)
- 3 tbsp. lemon juice
- Sea salt
- 120-140 g (4.2-4.9 oz) cucumber (half a small one)
- 150-180 g (5.2 - 6.3 oz) red cabbage (oder chinese cabbage or radiccio)
- 60 g (2.11 oz) cashew nuts (or peanuts)
- A handful of fresh cilantro
- Optional: 70 g (2.4 oz) pomegranate seeds for garnish
For the dressing
- 1-2 tbsp. peanutbutter
- 2 tbsp. rice vinegar
- 2 tsp. light soy sauce
- 2 tbsp. lemon juice
- Chilli flakes to your liking
- 3-4 tbsp. water
Anleitungen
- Wash cauliflower, remove leaves and shred it to a rice size in your blender. Mix the cauliflower couscous with 3 tbsp. lemon juice and a pinch of sea salt.
- Dice the mango. Remove the seeds from the cucumber (I halve the cucumber and cut out the seeds slightly wedge-shaped) and dice. Wash the red cabbage and finely cut/chop. Wash and chop the cilantro
- Fry the cashew nuts in a pan without fat and lightly salt.
- In a large bowl mix all the ingredients (except the cashew nuts).
- Mix together all the ingredients for the dressing. Season the dressing to your taste with soy sauce and lemon juice. Add water to get the desired consistency (I added 4 tablespoons of water).
- Mix the dressing with the cauliflower couscous and place it in two-three bowls. Garnish the cauliflower-couscous with plenty of cilantro and serve with the roasted cashew nuts. Sprinkle the cauliflower couscous with lemon juice to your taste and sprinkle chilli flakes over the dish.